Super sarap ng sinaing na tulingan sa dahon ng saging. Maaring gumamit ng sampaloc or kamias kung anu man ang available sa iyo na pampaasim. I-layer lamang ang isda sa ganitong paraan or maaridin ibalot ang bawat isda sa dahon ng saging. Mas mainam kung gagamit ng palayok imbes na kaldero upang mas magkaron ng aroma ng luto sa claypot. Ang tradisyonal na paggawa nito ay niluluto ng walong oras o mahigit pa sa siga upang maging ubod ng lambot ang mga tinik ng isda.
Sinaing na Tulingan Recipe
2 kilos medium-size tulingan (bullet tuna)
Small square of banana leaf, enough to cover the bottom of your palayok (clay pot)
2 bunches of unripe sampaloc (tamarind), washed and cracked
1-2 heads of garlic, crushed
½ cup sea salt
Ground black pepper, to taste
¼ kg of pork fat, sliced into thin strips
5 pcs siling labuyo or siling haba
2-3 cups water
banana leaves, wilted
Slit fish midway (center) on both sides and press to flatten. (But if you have the big bullet tuna just slice them).
Line bottom of large pot or palayok with 4 to 5 pieces of fish (with banana leaves), sprinkle with salt and pepper, and top with pork fat, garlic, sili and sampaloc
Add another layer and repeat
Add water until fish is covered
Cover the large pot or palayok and place it over hot coal until the water evaporates.
The fish is suggested to be cooked for 8 hours over low fire using charcoal that makes the fish bone very soft. This is the secret to a very delicious traditional Sinaing na Tulingan.
Cook until a little liquid is left at the bottom. This is called patis ng isda (fish sauce).
Serve with fresh, chopped tomatoes and fish sauce over hot, steaming rice.