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An unannounced brief stop at a sibling’s house yielded a recipe for tulingan which she shared with us. Thing is, this fish is not always available in the markets. She got hers, fresh from Batangas, in Libertad. Anyway, the fish was cooked more like paksiw but coconut cream is added for a richer, tastier sauce. Slices of finger chili make it spicy, adding much flavor and zing to the dish.


                    [DatePublished] => 2007-02-04 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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EL VEDADO SPICY CHORIZO

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An unannounced brief stop at a sibling’s house yielded a recipe for tulingan which she shared with us. Thing is, this fish is not always available in the markets. She got hers, fresh from Batangas, in Libertad. Anyway, the fish was cooked more like paksiw but coconut cream is added for a richer, tastier sauce. Slices of finger chili make it spicy, adding much flavor and zing to the dish.


                    [DatePublished] => 2007-02-04 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
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                    [AuthorName] => Lydia Castillo
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Shared recipes

By Lydia Castillo | February 4, 2007 - 12:00am

An unannounced brief stop at a sibling’s house yielded a recipe for tulingan which she shared with us. Thing is, this fish is not always available in the markets. She got hers, fresh from Batangas, in...

Starweek Magazine