One dish that most Batangueños love!
This is my version of Gintaang Tulingan (stewed bullet mackerel in coconut milk). Well, of course my mom thought me how to cook this dish. *wink*
Please see my Sinaing na Tulingan (stewed bullet mackerel) recipe first.
the ingredients:
1 kl sinaing na tulingan
2 large red onions, finely chopped
6 cloves garlic
2 cups coconut milk
ground black pepper
onion springs (optional)
here's how:
On a large pot, pour in the coconut milk. Bring to boil.
Add the onion, garlic and a dash of ground black pepper, stir for about 2 minutes.
Place the fish on the casserole carefully so it wont break apart.
Add also about 2 tablespoon of fish sauce from the sinaing na tulingan.
Simmer for about 3 minutes.
Top with chopped spring onions. Serve.
This is my version of Gintaang Tulingan (stewed bullet mackerel in coconut milk). Well, of course my mom thought me how to cook this dish. *wink*
Please see my Sinaing na Tulingan (stewed bullet mackerel) recipe first.
the ingredients:
1 kl sinaing na tulingan
2 large red onions, finely chopped
6 cloves garlic
2 cups coconut milk
ground black pepper
onion springs (optional)
here's how:
On a large pot, pour in the coconut milk. Bring to boil.
Add the onion, garlic and a dash of ground black pepper, stir for about 2 minutes.
Place the fish on the casserole carefully so it wont break apart.
Add also about 2 tablespoon of fish sauce from the sinaing na tulingan.
Simmer for about 3 minutes.
Top with chopped spring onions. Serve.
Tip of the day!
If you don't have time to do the Sinaing na Tulingan, fry the fish first. Then follow the rest of the instruction. I prefer using the Sinaing na Tulingan because it is tastier.
You can also add a teaspoon vinegar to add twist on its taste.
