It’s been ages since I last cooked sinaing na tulingan for the family. And now that I thought about it, I’m planning to cook this before the week ends. Pray that I will find fresh tulingan in the market since I wake up late. I remember I post a simple recipe here.
Sinaing na tulingan is so easy to cook. All you have to do is boil the fish with a handful of kamias, chopped onion, salt and add a moderate amount of water. Boil the fish for 20 minutes or more. Elders prefer to cook this in palayok (earthenware) to achieve the stage where the fish sauce (patis) naturally comes out of the cooked tulingan. You can store this for a few days.
Planning on cooking shrimp balls today. 🙂
Shrimp, flour, egg, kinchay (cilantro), chopped onion, salt and pepper to taste, oil for frying. You can add in veggies like carrots and malunggay.
Mixed all the ingredients in a bowl (except the oil), scoop a tablespoon and form the mixture into small balls (bite size) and deep fry. For sauce: mix vinegar with soy sauce, crushed garlic and chili, a dash of pepper and sugar. You may also use catsup or sweet chili sauce.
Best served with cooked rice.
I hope you’ll enjoy this recipe like we do. 🙂
Hubby and I decided to regularly include paksiw na isda in our menu to cut down on our meat consumption. Paksiw na isda is fish poached in vinegar broth usually seasoned with salt (or fish sauce) and spiced with crushed garlic, onion, ginger and siling pansigang. You may include vegetables like eggplant and bitter melon. (wiki)
The kids don’t actually like paksiw (except for Lechon Paksiw) so we have to cook a separate viand for them. Besides Ayungin, we also love to cook Paksiw na Bangus.
For this one, I used Ayungin (freshwater fish called silver perch). I placed all the ingredients I mentioned above including the fish in one pot and cooked it for over 20 minutes.
Paksiw na isda is perfect for cooked rice and fried rice. Mas lalong sumasarap ang paksiw habang tumatagal ng ilang araw. 😀