Comments on: Sinaing na Tulingan at Tawilis, Tinapang Tonsoy

By: Cynthia Torres

Cynthia Torres — Mon, 07 Mar 2011 03:01:42 +0000

Thank you for featuring our sinaing ‘selection”. The sinaing na tawilis, I find is best enjoyed with the “patis” (which is actually the broth of the sinaing) with calamansi. Another twist is dipping it in “Patis Labo” – “unang katas ng patis” (fish sauce) with calamansi again. Really really brings out the flavor of the tawilis!

You are right, we from Batangas fry our tulingan which makes it tastier. I have a customer who shreds the tulingan and cooks it with olive oil and capers – I guess that’s what you call gourmet tulingan? haven’t tried it though.

Another favorite of mine is cooking the tulingan with coconut milk. I just put the tulingan in a pot, add some of its sauce, big green sili and a can of coconut milk. I bring to boil without stirring. It is really good.

By: Bubut

Bubut — Thu, 03 Mar 2011 02:53:54 +0000

i went to mercato on a sunday after we joined a marathon, that was around 9am and there are still tables that were empty. The prices are so high and we end up buying a tortang talong worth p100, a simple pita bread for P175. it is really a food bazaar for the class A audience. If i want to go to a food bazaar, Bancheto at Emerald avenue is better with lots of choices, prices are reasonable and the serving is big.

By: gn

gn — Tue, 01 Mar 2011 12:27:39 +0000

We were at Mercato at exactly 7am a few weeks back and were disappointed that half the vendors weren’t there, with the other half barely set up. We had to wait 40 mins to get breakfast. And the food wasn’t that great. Sayang because there are so many people who run early in that area. The organizers should be more firm with the operating hours.

By: MParedes

MParedes — Mon, 28 Feb 2011 20:10:29 +0000

Hi MM

If Carol doesn’t mind, can you please post her recipe?

The Mecato has been a disappointment in more ways than one… i was in Manila a couple of months back and stayed in the vicinity so i tried to check it out a number of times. On my fourth visit, i gave up. it is not worth waking up early for!

By: Tasha

Tasha — Mon, 28 Feb 2011 04:05:59 +0000

You should check out the sidcor market up north (edsa centris on sundays) :)

By: juanang

juanang — Sun, 27 Feb 2011 23:40:20 +0000

hi carol! pls share with us also your recipe of sinaing na tulingan….(“,) if its a recipe from batangas…oh it must be sooo good! (“,)

By: millet

millet — Sun, 27 Feb 2011 14:15:31 +0000

the sinaing na tulingan sold at sidcor is really delicious, and the seller adds some of the cooking liquid to serve as dipping sauce for the fish. ohh, my mouth is watering right now.

and talking about tawilis, i was at the mahogany market in tagaytay last month, and was encouraged to buy dried tawilis since the sellers insisted that it was very lightly salted. when i fried some at home, it was so salty even after a long soak in vinegar. i miss the old semi-dry tawilis that used to be sold skewered on bamboo sticks – three or four to a skewer, i think.

MM, i also bought some green pinipig at the market, and made it into “bikong sariwang pinipig”. i simply cooked the pinipig with coconut milk, sugar and water until thick. i think i’ll add some sweetened macapuno or some firm buco shreds next time i cook it. too bad we don’t have sariwang pinipig here. and yes, i topped it with some latik. yummy!

By: Marketman

Marketman — Sun, 27 Feb 2011 14:04:18 +0000

ruth, I mentioned in the post that I have never cooked any fish sinaing style.

By: ruth

ruth — Sun, 27 Feb 2011 12:42:55 +0000

Hi MM, have you tried cooking sinaing na tulingan? with kamyas na tuyo, garlic and pork fat, rock salt and lots of black pepper in a palayok via woodfire for one whole day? sarapp

By: Quillene Petite

Quillene Petite — Sun, 27 Feb 2011 11:45:06 +0000

Sinaing na tulingan! Yum! One of my favorites!