Comments on: Help! What is Tampalen?

By: Gracei

Gracei — Mon, 21 May 2012 14:32:14 +0000

At our place they use it as a topping for palabok

By: Cai

Cai — Thu, 26 May 2011 12:38:25 +0000

Sorry I’m confused. So the fat that MM got was really Tampalen?

By: Marketman

Marketman — Sun, 27 Mar 2011 04:27:38 +0000

trax, I would imagine this would work very nicely for crispy pata…

By: trax

trax — Sun, 27 Mar 2011 04:21:51 +0000

it is always nice to learn new things from here. :) i wonder if this would also be good if used to make crispy pata.

By: tikboy

tikboy — Mon, 28 Feb 2011 01:39:16 +0000

web-like fat in tagalog is panyo-panyuan,this is use to wrap the stuff shrimp (diok-bit-he) in chinese (fookien dialect).

By: kalayo

kalayo — Mon, 07 Feb 2011 23:54:33 +0000

right. now that you’ve quite established what tampalen is, may i ask if anybody knows what the local term for fatback (or back fat) is? thanks

By: tj

tj — Thu, 27 Jan 2011 07:02:22 +0000

Leaf Lardâ€”Is the pure fat of the hog which surrounds the kidneys and is usually put up in cone shape and flat pieces.
Caul Fat or Hog Caulsâ€”Is the fat covering the intestines.

i hope this could help…

By: cecil

cecil — Thu, 27 Jan 2011 07:00:37 +0000

it looks like what my mom puts in our guinamos (the dry version of bagoong here in negros). she boils it in water and fry it in its own oil with chopped. it’s fished out when it’s spongy and lightly golden brown. she refers to it as tulapo. the guinamos, which has been soked in vinegar, is then sauteed it with more chopped garlic… then adds the tulapo at the last stage of cooking.

bob’s in bacolod sells tulapo in small pockets.

By: Marivic

Marivic — Mon, 24 Jan 2011 16:19:53 +0000

Okay, expanding the topic just a bit–is there an easy way then to tighten up a loose tampalen/impilla/omentum in humans? My impilla used to be tight and flat when I was younger…

By: Che

Che — Mon, 24 Jan 2011 10:31:46 +0000

Tampalen is lard fat. IÂ´ve worked in the meat industry before and the best fat used for longanisa is backfat, the fat which is attached to the loin/lomo.

@Peach: Yes, Max uses lard fat to fry their chicken for that Â¨extraÂ¨ savory taste. ThatÂ´s what I knew before, just donÂ´t know about it now because IÂ´ve been living abroad for 3 years already. ;)