Comments on: Paho Revisited http://www.marketmanila.com/archives/paho-revisited A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 08 Nov 2009 00:37:40 -0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Gay http://www.marketmanila.com/archives/paho-revisited/comment-page-1#comment-94198 Gay Tue, 11 Mar 2008 09:00:52 +0000 /?p=60#comment-94198 DOn't worry about botulism... it's too salty for the Clostridium botulinum bacteria :) I guess as long as there are no foul smell or taste, that would still be safe to eat. DOn’t worry about botulism… it’s too salty for the Clostridium botulinum bacteria :) I guess as long as there are no foul smell or taste, that would still be safe to eat.

]]> By: Marketman http://www.marketmanila.com/archives/paho-revisited/comment-page-1#comment-54337 Marketman Sun, 02 Sep 2007 00:29:36 +0000 /?p=60#comment-54337 Liz, thanks for the recipe! I haven't had a chance to try cooking sinaing na tulingan yet... Liz, thanks for the recipe! I haven’t had a chance to try cooking sinaing na tulingan yet…

]]> By: Liz http://www.marketmanila.com/archives/paho-revisited/comment-page-1#comment-54315 Liz Sat, 01 Sep 2007 20:52:06 +0000 /?p=60#comment-54315 MM paho is my favorite with sinaing na tulingan. They were the common foods in Batangas, great partners! I only use tomatoes and shallot slice then put some salt then using my clean barehands, I squeeze it gently, just right for juice to come out then I put some pepper and cold water.. For tulingan we use PALAYOK cook in wood..We cut tulingan in the stomach horizontally then press it in a plate of salt. Then arrange it in palayok, putting fresh/dried kamias at the bottom. Its like bed of kamias.. Pour water enough to cover the fish.. Sharing these to you since your recipe is very useful to me here in Bahrain where TULINGAN is not available.. :( MM paho is my favorite with sinaing na tulingan. They were the common foods in Batangas, great partners! I only use tomatoes and shallot slice then put some salt then using my clean barehands, I squeeze it gently, just right for juice to come out then I put some pepper and cold water.. For tulingan we use PALAYOK cook in wood..We cut tulingan in the stomach horizontally then press it in a plate of salt. Then arrange it in palayok, putting fresh/dried kamias at the bottom. Its like bed of kamias.. Pour water enough to cover the fish.. Sharing these to you since your recipe is very useful to me here in Bahrain where TULINGAN is not available.. :(

]]> By: Marketman http://www.marketmanila.com/archives/paho-revisited/comment-page-1#comment-6510 Marketman Tue, 09 May 2006 06:21:40 +0000 /?p=60#comment-6510 stef, thanks for that... it's so hard to keep up while in transit...and I had no clue how to make the sanaing na tulingan...thanks! stef, thanks for that… it’s so hard to keep up while in transit…and I had no clue how to make the sanaing na tulingan…thanks!

]]> By: stef http://www.marketmanila.com/archives/paho-revisited/comment-page-1#comment-6501 stef Mon, 08 May 2006 15:10:52 +0000 /?p=60#comment-6501 i've got a rough "sinaing na tulingan" recipe here: <a href="http://www.stefoodie.net/2005/06/21/qa-tulingan-and-tawilis/" rel="nofollow">Q&A: Tulingan and Tawilis</a> I grew up in Parañaque but my mom's from San Pablo City. i’ve got a rough “sinaing na tulingan” recipe here: Q&A: Tulingan and Tawilis

I grew up in Parañaque but my mom’s from San Pablo City.

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