I can’t remember how i got linked to your website, but it’s been more than a year now that i read and refer to your writings… when i need recipees, just have time to read or browse and get balita from back home. I am based in Pacifica in California and has been residing in America for 7 years now. I am on the way with my second child and have a 10 month old baby girl, and have an American partner and in-laws of swiss-italian-american decent. We all love to eat and cook and all that. Every now and then, i cook something really pinoy and most of it they’ve liked – of course our adobo, bicol express, kare-kare, etc. Right now, i am craving for sinaing na tulingan and kinilaw na tangige. I am not sure they will like the sinaing na tulingan, i usually back home whenever i craved for it would just cook it on a small kaldero or clay pot, put lots of our rock salt on it and in between the slices of cleaned fish and butter too, put a few cubed of taba ng baboy, sampaloc na hilaw if there is, and can’t remember if it needs garlic and ginger… or i am confusing it to paksiw at this point… i learned to eat and cook that sinaing na tulingan from friends from Batangas during the almost every other weekend we would go to the beaches there. The kinilaw na tangige i learned from my mom – just some vinegar (am not sure if she used del monte or our native sukang paumbong), ginger, onions, limes, salt and pepper… and i think that’s it! I guess my in-laws will like it as it’s similar to their seviche here. I need your inputs tho’ when you get a chance, if you don’t mind – are my recipees correct or complete?, what’s tangige and tulingan in English, if you say tulingan is baby tuna? I’m not sure what fish to buy in the Asian stores here or at a Safeway or Albertson’s. Please help…