Comments on: Sinaing (Pinangat) na Tulingan a la Marketman (Version 2)

By: Desi

Desi — Mon, 31 Aug 2015 09:06:39 +0000

thanks for this! I will attempt to do this using a slow cooker. Perhaps with less water. ????

By: Lorraine

Lorraine — Wed, 23 Apr 2014 03:51:18 +0000

MM, thank you!!!

By: chipperpj

chipperpj — Tue, 22 Apr 2014 10:13:14 +0000

Hi MM! Long-time lurker and fan of the blog. This post made me really happy, as pinangat (as we called it at home–we are super Tagalog) was one of my favorite dishes as a child. My dad still cooks it when he finds good fish. He also makes a variation using dilis instead of tulingan whenever he finds good, fresh dilis, cooking bunches of them in little banana leaf packets. The dilis bones get tender enough to eat!

By: Marketman

Marketman — Tue, 22 Apr 2014 07:03:53 +0000

Lorraine, I have never tried it with kalamansi. Others use vinegar, which makes it a paksiw, very similar flavor profile. The next time you are home, remember to buy some dried kamias to keep in your cupboards, it will come in handy at times like this. And it will last many months without going bad… Monty, I haven’t been to the Navotas market, but it’s been on my WISH LIST for years. As is a trip to enjoy all the delicacies of Malabon.

By: Lorraine

Lorraine — Mon, 21 Apr 2014 15:36:04 +0000

MM,

Do you think I can use kalamasi instead if the camias? We don’t have camias where I’m at.

Thanks!!!

By: Monty

Monty — Mon, 21 Apr 2014 14:19:41 +0000

Would you ever consider doing a post about the Navotas Fish Market? I know it’s not an easy task but I know you would be the best at capturing the essence of Manila’s seafood center.

By: Connie C

Connie C — Mon, 21 Apr 2014 01:56:52 +0000

Perhaps a bed of thinly sliced liempo fat or even banana leaves lining the hotplate may minimize acidic contact and the leaching of iron?

Some info on using iron cookware to share:

https://www.drweil.com/drw/u/id/QAA364217

https://nomnompaleo.com/post/24798115724/how-to-season-care-for-cast-iron-skillets

Happy Easter MM and family!

By: La Emperor

La Emperor — Sun, 20 Apr 2014 21:29:22 +0000

MM, on Good Friday, I did exactly the same thing using my cast iron following your clay pot version. I could not find balimbi here, so I instead use sampalok as a sub and it turned out really nice. My mom and dad loved it.

Thanks again for sharing and Happy Easter to you, your family and to all your readers out there.

By: yummy trails :)

yummy trails :) — Sun, 20 Apr 2014 16:43:09 +0000

drools :) would love to try this on my le creuset braiser.. the leftovers i will fry with garlic fried rice for our weekend almusal.

By: passive.observer

passive.observer — Sun, 20 Apr 2014 12:06:46 +0000

Question MM, can i use coconut meat as braising liquid? Also, what can you suggest as an alternative to kamias? Happy Easter!