Comments on: Tulingan / Mackerel Tuna

By: maris

maris — Tue, 28 Aug 2007 03:53:55 +0000

Hello!!!!na try ko na iyong ibang recipes sa pagluluto ng tuna………..in fairness,masarap siya………bakit nga ba nakakalason ang tulingan?>yan kasi ang project ko ngayon…………….pls help me………………

By: lucille

lucille — Tue, 28 Aug 2007 03:00:53 +0000

hmmmm…nagu2xtom ako…i agree to maris comment..hehe..gawa pa kayo ng bagong recipe..thanks!

By: DEL

DEL — Sun, 26 Aug 2007 06:22:45 +0000

6rd grade a teacher ask me why are you so healthy? (I was in 3rd grade) What do you eat? I said “tulingan” from then on the kids call me tulingan. Her name is Mrs. Roxas. I am the only healthy looking kid in the whole grade school, no BS.
Tulingan (or tuna) is a very versatile fish eat it the way you want it.

By: maris

maris — Sat, 11 Aug 2007 02:46:12 +0000

may ilan pa ba kayong recipe sa pagluto ng tulingan?i want something new kasi>>>>>>>>>>>>

By: maris

maris — Sat, 11 Aug 2007 02:43:08 +0000

delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By: melay

melay — Sat, 04 Aug 2007 01:57:52 +0000

i want to know if we can make a Fish Loaf out of Tulingan???
it was our product research,, somebody help me.. thank you..

By: Adelle

Adelle — Sat, 04 Nov 2006 19:24:41 +0000

we call this “mangko” and these can go very cheap at P10 pero kilo (but that was before). this is our comfort food. whatever and however we cook this fish will taste good. we even made sardines out of it or escabeche.

By: DatuPanot

DatuPanot — Tue, 10 Oct 2006 00:08:31 +0000

sinaing na tulingan, cooked traditionally in clay pots, is great batangas dish. it goes very well with pajo (small magoes) with tomatoes and tagalog onions !

bon apetit!

By: anonymous paul

anonymous paul — Mon, 02 Oct 2006 03:24:04 +0000

i love this fish. hot off the grill, served with soy sauce, grated radish/wasabi or kimchi AND steaming japanese rice on the side

By: Ipat G. Luna

Ipat G. Luna — Sun, 01 Oct 2006 14:40:39 +0000

Fried neurons, your mother probably just took it out of the ref and served — very convenient and quite good with burong mustasa and kaning may sabaw na kape — very BatangueÃ±o. Probably how tulip’s mother also had it.

But before fusion finally bows out, you guys must have a taste of what Nina Maralit-Toledo did to sinaing na tulingan post-typhoon — FRIED! Olive-oil-fried sinaing na tulingan, topped withy burong pajo and garlic. Doesn’t look great (picture of it in my blog) but tastes heavenly. The flavors of home and distant lands blended seamlessly.

Marketman, you are invited to the Slowfood Manila Convivium. Will email our next meeting date, hope you can make it.