Comments on: Paho Revisited

By: Gay

Gay — Tue, 11 Mar 2008 09:00:52 +0000

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

Marketman — Sun, 02 Sep 2007 00:29:36 +0000

Liz, thanks for the recipe! I haven’t had a chance to try cooking sinaing na tulingan yet…

By: Liz

Liz — Sat, 01 Sep 2007 20:52:06 +0000

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

Marketman — Tue, 09 May 2006 06:21:40 +0000

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

stef — Mon, 08 May 2006 15:10:52 +0000

i've got a rough "sinaing na tulingan" recipe here: Q&A: Tulingan and Tawilis I grew up in ParaÃ±aque but my mom's from San Pablo City.

By: Marketman

Marketman — Sun, 07 May 2006 17:33:05 +0000

mae, I will definitely be visiting your new site when I get back to home base… mojitodrinker, I have a separate post on paho, the fruit, please check the archives. myra, I have only had it unripe rather than ripe. Lou, glad you keep finding stuff from your childhood on the site…we must be almost the same age…

By: Lou Larouche

Lou Larouche — Fri, 05 May 2006 19:16:14 +0000

Paho, wow… another reminiscent of my childhood chez grandmaman…in jars or frehly peeled I’ll remember the smell… thanks for making me remember lots of stuff while growing up in the Philippines. You have an awesome storage of my childhood dishes. Merci beaucoup, MM!

By: myra

myra — Fri, 05 May 2006 10:06:53 +0000

Just want to ask if paho always eaten in it’s unripe stage, co’z I remember that we also eat small mangoes like this but we always enjoys the ripe ones.

By: mojitodrinker

mojitodrinker — Fri, 05 May 2006 09:06:29 +0000

just wondering …what is paho?

By: kiko

kiko — Fri, 05 May 2006 07:09:25 +0000

I don’t really know the history acmr pero i think it’s called “sinaing” ’cause the fish is simply boiled in water just like “sinaing na kanin” which is boiled rice.

In laguna tulingan is salted not the water. Clean the fish and make incisions on its sides. You then rub salt on the incisions. Flatten the fish by pressing on its sides. In the end you should have an oval shaped flat fish. Place pork fat in the bottom of the claypot. You then arrange the fish in the pot. Cover with enough water. Cook in low fire for several hours until the water reduces to “patis” like state. Serve with freshly boiled rice and paho salad.