I’ve been busy playing around with my new gallery that I’m not done yet on checking out LP15’s recipes about recycled food. (Oh please do check it out when you have time; will upload more Beijing photos.)
I’ve been thinking about cooking Spanish-style sardines but ended up making my own experiment. I didn’t have pickles and carrots at that time and chili isn’t always a good idea with my boy, so I concocted a recipe with ginger and pork fat. The ginger gives it a kick but may be omitted if undesired; chili I think is still the best. The addition of pork fat and the procedure itself are inspired by sinaing na tulingan. Served it with steamed spinach.
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3 Comments
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Iska, is tulingan tuna? What type of fish is it? I love ginger with fish.
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Hi Mae! Yup, tulingan is tuna. Frigate tuna yata not so sure ang hirap talaga inglisin ng nakasanayang tagalog hahahaha. I surfed and based on the photos I’ve seen the one above is Frigate mackerel. I’m a bit confused on the names as well especially when everything here is being sold in Mandarin. Oh my.
Anyways, here’s a link.
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Iska, that looks seriously yummy! I’ve always been a Spanish-sardine fan and this is going to be a must-try for me.