Comments on: Paksiw na Tulingan / Fish & Vegetable Stew with Vinegar

By: raycastro

raycastro — Fri, 22 Jan 2010 18:52:06 +0000

to all tulingan enthusiast ,i have discovered that we can use any slow cooker pot instead of PALAYOK it serves the same purpose and taste… yummy too….set to low for couple of hours and thats it…ala eh kainam… better if you buy with timer so you can leave while at work, then when come home you can put gata or prito mo…good for steam rice

By: cherryblossoms

cherryblossoms — Tue, 22 Jul 2008 00:56:39 +0000

i grew up loving this dish, especially ginataan, prinito or just plain paksiw na tulingan…I even crave this more now that i’m pregnant but i can’t find any bonita here in canada…anyways,i was always told that you should always buy fresh tulingan, and clean it carefully, because wrong handling means it will be itchy when you eat it, AND the most important thing is, you should COOK IT PAKSIW style before you make it as prinito or guinataan.

By: andie

andie — Mon, 03 Mar 2008 17:51:26 +0000

this dish reminds me so much of my childhood — but it was very little appreciated back then by me. what i would give to have a palayok and tulingan — quite a challenge now that i’m based in europe!

an enhanced version of this recipe is to add coconut milk, and keep it cooking on low heat until the sauce becomes thick, and the fishbones become so tender, you can practically eat everything. dried kamias, instead of okra, makes the dish just perfect!!! best done in a palayok, naturally.

By: alicia

alicia — Tue, 12 Feb 2008 11:31:02 +0000

ok, this post did it!.. you have convinced me to buy a palayok. I grew up eating sinaing na tulingan . Sometimes we ate it like this other times they would fry the sinaing until crisp and then we would dip it in mayonaisse and/or pickles..yum!

By: trishlovesbread

trishlovesbread — Thu, 07 Feb 2008 14:43:11 +0000

Thanks Ted! And about the nasty allergies–I heard that something in the tulingan’s tail area causes that. I guess fishmongers really have to know what they are doing. Can anyone say a little more about this toxin?

By: Bengski

Bengski — Wed, 06 Feb 2008 04:39:01 +0000

to suzette: we prepare our tulingan the same way too except that a year ago, we decided to stop using pork fats. So now I use olive oil or any other vegetable oil when olive oil is not available. Sometimes when I am not feeling so lazy, I add minced garlic in the super hot oil then when its almost brown I just pour all it to the pot of newly-cooked sinaing na tulingan. Grabe, ang sarap na, ang bango pa. We also use dried kamias, I’ve never tried using fresh ones. Hmmnn… I should do that next time I find fresh kamias in the market.
:-)

By: Maricel

Maricel — Wed, 06 Feb 2008 03:21:06 +0000

I stopped eating tulingan after I read an article in a foodie magazine about severe reactions to toxins present in the fish if it is prepared in the wrong way. We did not grow up eating this fish so no one in the house knows how to prepare it properly. I’d rather not play Russian roulette.

By: skyemermaid

skyemermaid — Tue, 05 Feb 2008 05:00:46 +0000

haha. this fish my husband can’t have anymore. he suddenly became allergic to it in a very bad way. he couldn’t breath and we had to bring him to the ER. that was our worst dinner experience. at that time, the culprit tulingan was swimming amongst boiled young langka/nangka in a sea of coconut milk. i don’t think it helped that bagoong was used in place of part of the salt called for. paksiw these days at home would be tuna and tanguigui. :) with or without veggies. with or without coconut milk. with or without taba ng baboy. yumminess!

By: suzette

suzette — Tue, 05 Feb 2008 01:03:49 +0000

we use the smaller tulingans, we put a vertical slit in the middle where we put a generous amount of rock salt, then we flatten the fish with the palm of the hand and simmer with kamias and bits of pork fat. a-ah, e kasarap :)

By: Madeline

Madeline — Mon, 04 Feb 2008 21:23:40 +0000

Tulingan is famous in Batangas. I had seen alot of patients who had severe allergic reactions to this fish ( from difficulty of breathing to urticaria ( larger allergic lesions). Majority of them needed not only antihistaminic but also steroids.

MM, its like you are always having a picnic in your household. I remember eating in Baguio using banana leaves and using barehands when we went there in the 80 ‘s. What a nice experience. Its also nice eating outdoors for a change.