Comments on: Kinilaw na Tanguigue a la Marketman

By: Marketman

Marketman — Mon, 03 Jan 2011 04:32:02 +0000

adam, what can I say, great minds think alike? :) Nothing like an abundance of provincial seafood at a third of Manila prices…

By: adam

adam — Sun, 02 Jan 2011 10:58:56 +0000

Hi MM. Happy New Year to you and everyone else. How weird is this…. currently having a beach holiday just outside Dumaguete and bought lots of incredibly great fresh – and cheap – fish at the Market today including a lovely fillet of tanigue. Came here to double check your previous recipe (and that I had everything in place)for Kinilaw and found this! We eat Kinilaw (and a Thai Red Curry with the biggest, fattest prawns) in approximately 1 hour… We have eaten nothing but fish (tuna, squid, prawns, clams etc) for nigh on a whole week now!

By: Marketman

Marketman — Sat, 01 Jan 2011 22:45:51 +0000

Jack, actually, I did mean TANGUIGUE, as I have always spelled it that way in previous posts. Depending on which reference material you check, or the province of the person you are speaking with, I have seen it spelled tangigi, tanigi, tanguige, tangigue, etc. See here for photos. See the fishbase database for lots more nomenclature. Though there aren't any versions I have seen as Tangingue. But names of fish in the Philippines are a particularly confusing lot... I should probably spell it TANGIGUE for a Filipino blog, but old habits die hard...

By: Jack Congson

Jack Congson — Sat, 01 Jan 2011 14:58:31 +0000

I am sure you meant Tangingue not Tanguigue. Happy New Year and may you never “retire” from writing this blog. Cheers!

By: Titat Machado

Titat Machado — Fri, 31 Dec 2010 16:30:04 +0000

Happy New Year to all, MM!! Question…anong pwedeng substitute sa tanigue for is in northern california. Tuna? Haddock? Sea bass?

By: tinkee

tinkee — Fri, 31 Dec 2010 16:10:38 +0000

Killer Kinilaw!…Happy New Year to all readers of Marketmanila..To MM, Mrs.MM and the Teen-many thanks for allowing us to share in your lives..Cheers:)

By: maia

maia — Fri, 31 Dec 2010 13:44:46 +0000

i will really try this, MM.. thanks for being so generous with your recipes, tips, et al. happy new year! more love and beautiful memories for you and family this 2011!

By: marilen

marilen — Fri, 31 Dec 2010 12:58:39 +0000

I think I would rather have kinilaw than jamon serrano for a starter new year’s eve (Costco now carries packages of jamon serrano) MM, the kinilaw looks simply delicious married with the sweetish tangy paper thin pickled ginger. Hooray for awakening our tastebuds. Happy New Year to all!

By: natie

natie — Fri, 31 Dec 2010 12:25:19 +0000

I hit a brick wall with the ‘fresh’ fish,MM–but will imagine the delicious creaminess of your tanguigue. HAPPY New Year to you and the family!!

By: Marketman

Marketman — Fri, 31 Dec 2010 12:07:32 +0000

uniok, yes, fresh julienned ginger is used and pickled ginger in addition. But not to get rid of “langsa” — if you start with good fresh fish, there should be absolutely NO langsa whatsoever. If there is “langsa” or a fishy smell, then don’t bother to make the kinilaw and cook it instead…