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Ginataang Tulingan at Pako

(Tuna with coconut milk and vegetables)

Ingredients:

1 kilo of tulingan (or any tuna)
2 cup of coconut cream
2 cups of second squeeze coconut milk
1 onion sliced
1 ginger grated about 1 tablespoon
3 cloves of garlic pounded
3 pieces of eggplant cut in serving portion
1 cup of string beans cut in about 5 inches long
2 tablespoons of patis (fish sauce)
2 siling haba (long green chili)
1 bundle of pako (fiddlehead ferns)
some cooking oil


Procedure:

1. Clean your fish well. Cut them into small serving size and put salt on it.
2. In a casserole, start by sauteing the ginger , garlic and onion with some hot oil.
3. Pour your second squeezed coconut milk. At the first boil, add the fish and cook on low fire for 10 minutes.
4. When the fish is well cooked, add your vegetables (except pako) and pure coconut milk. Cover and simmer for 5 minutes.
5. Add your patis or fish sauce to correct the taste.
6. Put the siling haba and the pako. Simmer for another 2 minutes and cut the fire.

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