Comments on: Tinowang Talakitok for Breakfast

By: paoix

paoix — Wed, 04 Jun 2008 23:45:52 +0000

yumm fresh seafood. i miss it already.

By: edwin de guzman

edwin de guzman — Wed, 04 Jun 2008 12:00:25 +0000

ji can i get the recipe or ingredients of tinowang manok please it seems like so deliciuos

By: presentacion

presentacion — Wed, 04 Jun 2008 11:33:10 +0000

i also love nice fresh fish for breakfast, “tinowa or in my case pinangat sa kamatis at sibuyas” with some calamansi & patis serve w/ garlic fried rice.

By: skyemermaid

skyemermaid — Wed, 04 Jun 2008 05:20:20 +0000

your tuwa (deep Visaya for tinowa) does not sound bland to me, marketman. my parents have a pet theory that the reason why many Visayan dishes are so simple in taste (which to others translate as “bland”) is because the ingredients are so fresh that the people do not feel a need to enhance it with spices.

when we made tinowang isda growing up, it would consist of fresh fish from the market or direct from the basnig, and kamunggay, kamatis, tangad, and green onions from the garden. and atsal, if available. we also had ginger in the garden but we normally did not add it to our fish tinola.

we used onion bulb, but that was bought as that did not seem to grow where i grew up. and rock salt was bought too. but mommy says my lola used to make their own rock salt.

By: sonny sj

sonny sj — Wed, 04 Jun 2008 04:57:41 +0000

With fishes as “reef-fresh” as the ones sold in Malapascua, you should have brought along some wasabi and kikkoman. Talakitok and lapu-lapu makes good sashimi! The fish head and bones can be cooked into tinowa. Just had lunch pero ginutom na naman ako.