I have two recipes of tulingan or mackerel tuna featured today. The sinaing na tulingan and the other one is simply its fried version.

I learned to cook these dishes from my mother and aunt. But I remember my late grandmother used to cook these tulingan recipes when I was little.

Sinaing na tulingan is so easy to cook. All you have to do is boil the fish with a handful of kamias, chopped onion, salt and add a moderate amount of water. Boil the fish for 20 minutes or more. Elders prefer to cook this in palayok (earthenware) to achieve the stage where the fish sauce (patis) naturally comes out of the cooked tulingan. You can store this for a few days.

The fried tulingan is what comes out of the sinaing na tulingan after a few days. I fry it until the fish is brown. I paired this delicious viand with sautéed tomatoes. It is best served with hot rice. I don’t think you will enjoy these native recipes if you are taking the best weight loss pills. You will certainly ask for more rice once you taste it.