Rather than sticking with the simplcity of fried galunggong for breakfast, cook this Sinaing na Tulingan in advance and enjoy the sourness of the dried kamias that has seeped into the tulingan from hours of cooking.
With the subtle sweetness that the banana leaves add to the reduced stock, the flavors become even more complex, creating a simple yet delicious dish that is a perfect pair with your freshly cooked rice. And with how many tulingan can fit in a palayok, this will be able to feed the entire family.
Sinaing na Tulingan
Ingredients
For the Tulingan Fish:
- 6 pcs. tulingan fish (1.2 kg.)
- Season with rock salt
Flavoring:
- Banana leaves
- 250 g. pork fat
- 1/2 cup dried kamias
- Enough water to cover the pot
Instructions
- With the help of a kitchen towel, twist the tail and remove it. Using a knife, score the fish on each side. Repeat on all the tulingan.
- Using a kitchen towel, flatten the fish with your hands. Repeat with all the tulingan.
- Place all the tulingan on a plate and season it with a generous amount of rock salt. Set aside.
- Place the banana leaf over direct heat. Heat it up until the leaf becomes waxy. Doing this makes your banana leaves more pliable.
- Tear off a bit of the banana leaf and place it on the bottom of the palayok. Cut the banana leaf into strips. Use each strip to wrap the tulingan so the head does not fall off.
- Place the dried kamias at the bottom of the palayok.
- Slice off the pork fat and chop it into smaller pieces. Layer the pork fat on top of the dried kamias. Place the wrapped tulingan in the palayok. Make sure to press it down together.
- In between the layers of wrapped tulingan, scatter a layer of dried kamias. Continue to add the wrapped tulingan on top. Add water, then top it with more dried kamias.
- Place a piece of banana leaf on the opening of the palayok and cover it. The banana leaf ensures that the steam is trapped inside the palayok. Turn on the heat on high.
- Check on it. Make sure to be careful. When you see that it is boiling, lower the heat, then leave it to cook for 3 hours or until it is fully cooked.
- Check on it, cover, turn the heat off, and leave it to cook for 1 more hour.
- Once 1 hour has passed, take the cooled tulingan out of the palayok. Serve.
While preparing Sinaing na Tulingan is easy, and could be done within an hour, the cooking time is lengthy. With this in mind, it can be turned into a variety of delicious dishes. Using this dish as the base, you can have a multitude of tulingan dishes as time passes because this Sinaing na Tulingan is a dish that you can store for a long time.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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