This meal hails from the coastal region of Batangas, where there is an abundance of fresh seafood to be found. So, it is not unexpected that they created the Sinaing na Tulingan, one of the nation’s most well-known and adored fish dishes.
The term “sinaing” describes steaming or boiling food. The procedure entails cooking the fish until the flesh and bones are tender to the taste over a low fire using wood pieces or charcoal for 6–8 hours or even overnight in rare cases. This cooking technique has a variation called sinaing na Tulingan. The tuna is cooked slowly and gently in a clay pot or palayok until the flesh and bones are soft and flavorful. Salt, water, and tulingan are the typical ingredients for preparation. Often, kamias and vinegar are added to enhance the flavor.
Making sinaing na tulingan is a very easy process. It would help if you concentrated on washing the fish. The gills and other internal organs must be removed. Ensure the tail is thoroughly removed and all the blood has been cleaned off. I carefully peel off the fish’s tail after gently rotating it in a 360-degree circle. If you accomplished it right, a piece of the flesh should be stuck to the tail.
When the fish is ready, you’ll need bilimbi (kamias), salt, and water. Before cooking, the fish has to be salted. Traditional recipes require you to cook the fish in a palayok (clay pot). Bilimbi can be used dry, fresh, or even fresh frozen. These should be placed at the bottom of the pan, followed by the fish. If desired, you can use chopped banana leaves to hold the fish. Throw on the fish enough water to cover it. With this recipe, the cooking time varies. They claim that the fish grows better the longer it is braised. The liquid on the left is known as “patis,” by the way. It must be served with fish since it contains all of the taste.
This meal has a longer shelf life than others, much like any other food prepared using souring agents. It can survive for several weeks, especially when stored carefully. Putting it in a tightly closed jar or container and storing any leftovers in the refrigerator would be preferable. When the need arises again, reheat using your microwave or stovetop!
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