Sinaing na Tulingan

Ingredients: 

2 lbs kilo tulingan (small Mackerel tuna or any type of Mackerel) 
2 tablespoons rock salt to taste
50 grams pork fat, sliced into strips
1/2 cup water
1/2 cup dried kamias
2 tablespoons soy sauce
1/4 cup vinegar 

Method: 

Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out. 

In a saucepan, arrange the pork fat at the bottom then some of the dried kamias. Put the fish on top side by side. Add the rest of the ingredients. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done.

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Buttery Tanigue

Ingredients:

1/2 kilo tanigue steak
1 tbsp MAGGI Savor, Classic
2 tbsp butter, melted

For Creamy Cucumber Sauce

Combine:

1 250ml NESTLE All Purpose Cream
2 medium cucumbers, peeled, seeded and diced
1/2 tsp ground white pepper
1 8g MAGGI Magic Sarap
2 tbsp lime juice
1/2 tsp grated lime peel
salt and white pepper to taste




Cooking Instructions:

Marinate tanigue with MAGGI Savor for at least 30 minutes. Set aside.

Grill marinated fish while occasionally brushing with melted butter to prevent from drying.

Serve with prepared Creamy Cucumber Sauce.

 More Recipes

JERKED RUB BANGUS BELLY WITH MANGO MINT SAUCE

Sangkap:

1-410g Sarangani Bay Bangus Belly
1 tsp dried thyme
1 tsp curry powder
2 tsp paprika
1 tsp sugar
1 ½ tsp salt
1 tsp black pepper
1 ½ tsp cayenne pepper
1 tsp cinnamon
1 tsp nutmeg
2 tbsp cooking oil

SAUCE:
1 whole ripe mango, peeled and diced
¼ cup chopped red onions
2 tbsp chopped mint
½ tsp salt

1 tsp lemon juice 

Paraan:

1) Pagsamahin lahat ng dry spinces (thyme, curry powder, paprika, sugar, slat, black pepper, cayenne pepper, cinnamon at nutmeg)

2) Pahiran ang bangus ng hinalong spices.

3) Maaari ninyo itong i-ihaw o pan fried sa konting mantika. Lutuin hanggang maging golden brown.

4) Para sa sauce - pagsamahin ang mangoes, onions, mint, salt and lemon juice. Ilagay sa blender at i-process ninyo hanggang maging smooth. Serve ninyo ang bangus kasama ng sauce.


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Fried Adobong Galunggong

Ingredients:

1 k fresh galunggong, medium size
2 medium onions, sliced
5 cloves garlic, minced for sautéing
1 thumb ginger, sliced thick
2 tbsp vegetable oil for sautéing
2 bay leaves
¼ c water
2 tbsp oyster sauce
1 c vegetable oil for frying
2 medium tomatoes sliced round, to garnish
1 medium cucumber sliced round, to garnish

Marinade:
1 c vinegar
2 tsp salt
½ head native garlic, crushed
¼ tsp ground black pepper

Method:

Clean the fish well. Marinate galunggong in vinegar, salt, garlic and ground black pepper overnight. Then, in hot oil, sauté garlic, onions and ginger. Add fish and the marinade. Add water. Add oyster sauce. Bring to a boil without stirring. When mixture boils, lower heat and add bay leaves. Allow to simmer for 30 minutes or until the liquid has been reduced. Remove the fish. Fry the adobong galunggong in vegetable oil until crispy, but do not overcook. Remove from oil then drain. Serve hot the fried adobong galunggong on a platter garnished with tomatoes and cucumber. Serve adobo sauce on the side.


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Pesang dalag with miso sauce

Ingredients:

1 whole dalag (mudfish), scaled, gutted and scrubbed well to remove the slime, and cut to serving size pieces
1 bunch of pechay or a combination of pechay and repolyo
1 large onion, finely sliced
1 large tomato, diced
1 thumb-sized ginger, peeled and thinly sliced
3 cloves of garlic, crushed and peeled
1 tsp. black peppercorns
3 to 4 tbsp. vegetable cooking oil
patis (fish sauce), to taste

For the miso sauce:
1 cup of yellow miso
1 onion
1 tomato
3 cloves of garlic
2 tbsp. cooking oil
patis, to taste

Method:

Sauté the onion, garlic, ginger and tomato, Cook, stirring, until the vegetables soften a little. Add the fish. Pour in enough water to cover. Add peppercorns. Bring to the boil. Remove the froth that forms on the surface as it will make the soup cloudy. Prepare the pechay. Wash, cut off the root ends and, if rather large, cut right across the middle. Add the pechay to the pot, pushing the leaves down. Season with patis to taste. Continue boiling for a minute then cover the pot and turn off the heat. Both the fish and greens will continue cooking in the residual heat. I find this the best way not to overcook them. While the fish finishes cooking in the residual heat, prepare the miso sauce. Finely slice an onion, chop a tomato and three cloves of garlic. Heat about two tablespoonfuls of vegetable oil and sauté the garlic, onion and tomato until they start to soften. Add the miso and stir. The mixture will appear much too dry at this point. Take some of the broth from the pesa and pour into the miso mixture little by little, no more than a few tablespoonfuls at a time, until the mixture is of the desired consistency. Some people like the sauce to be almost soupy; others prefer it thick. When the consistency of the miso sauce is just right, add patis to taste.



Disclaimer:  [http://kitchenrecipesfromallwalksoflife.blogspot.com/] does not represent or endorse the accuracy or reliability of any information's, content or advertisements contained on, distributed through, or linked, downloaded or accessed from any of the services contained on this website, nor the quality of any products, information's or any other material displayed,purchased, or obtained by you as a result of an advertisement or any other information's or offer in or in connection with the services herein.