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Food Friday

7 shared thoughts
This week's Featured Food Friday player is...

Mr. Nick, who owns Intelliblog, with his blog post: Spring Risotto

Doesn't that just look so gorgeous? I think I have tried risotto only once and I wasn't impressed (not that am an expert, lol) and that's why I haven't ordered it since. But just looking at that's now on my need-to-try-soon list! Want to know how to whip one delicious dish like that shot above? Then click the picture to be transported to Mr. Nick's Intelliblog.
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This week's Food Friday post is something that I have cooked for the first time: Tuna in Coconut Milk. I have eaten this dish a million times, though. lol. The fish that we usually use for this is what we locally call tulingan, and I believe that the English names are Mackerel Tuna and Skipjack Tuna.


  • 1 Kilo fresh fish (tulingan/tuna with the gills removed and the tail pulled off - they say that you need to remove an irritant found near the base of the tail, that's why it should be pulled, and not cut off. true? i have no idea, but i just go along with the old folks' explanation. lol)
  • 2 1/2 cups fresh coconut milk (honestly, nothing beats fresh coconut milk, but if you have the canned/powdered ones on hand, that's fine too)
  • 2 or more chili (your choice)
  • salt, pepper, ginger
  • fish sauce (optional)


  • Place coconut milk (about half of it) and cleaned tuna in a pot. Add salt, pepper (I used lots!), chili, and ginger. Let boil then simmer for about half an hour. Or until you think that the fish is tender enough.
  • Add the remaining coconut oil and let it simmer for about 5 more minutes. This is usually the time to adjust the seasoning to your liking. You may add fish sauce, some more salt, or even some more pepper. Your call.
  • Once you're satisfied, serve hot. With rice. :)

There are also other ways to cook this fish, but this has got to be my fave. I know, I just love coconut milk with almost any dish so I might be biased. lol. I learned that cooking this dish was so simple and easy (I didn't slave over the stove the whole time!) that I am a hundred percent sure that I'll cook this again. :)

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7 shared thoughts:

Nicholas V. at: Fri Sep 07, 08:59:00 PM GMT+8 said...

Many thanks for featuring my recipe from last week.
Thank you for hosting!

Tal | ThePinayWanderer at: Sat Sep 08, 12:53:00 AM GMT+8 said...

tulingan - staple food in Batangas and Mindoro. ;) masarap ang tulingan sa gata but I love it more kung naka-fry muna before iluto sa gata ...cholesterol overload...hehe! :)

Julie at: Sat Sep 08, 06:24:00 AM GMT+8 said...

Masarap yan!

What I do sometimes is cut tuna in small pieces, wrap in pechay and cook with the coconut milk with the ginger, garlic, tomatoes and onions :)

Luna Miranda at: Sun Sep 09, 01:22:00 AM GMT+8 said...

no vinegar? i've always assumed that this dish is cooked like paksiw plus coco milk.:p i remember my grandmother said the "vein" being pulled out from the tulingan's tail can be poisonous or causes an allergy. my mom cooks sinaing na tulingan and it's soooo great with steamed rice! LOL

Marie at: Tue Sep 11, 08:45:00 PM GMT+8 said...

Linky doesn't want my link :(

maiylah at: Mon Sep 17, 05:20:00 PM GMT+8 said...

thanks everyone!

@G: visited you back and saw bakit ayaw ni Inlinkz sa post mo...hehehe ;)

@LM: nope, no vinegar. yan sabi ng cook ng mom ko, hehehe. pahingi naman recipe ng mom mo for sinaing! would love to try cooking them that way, too! :)

@Tal: i haven't thought of frying it..oo nga ano! thanks for the tip! :)

Tetcha at: Mon Sep 17, 10:43:00 PM GMT+8 said...

I miss eating Ginataang Tulingan! Also, to be honest, I've never tried risotto before, so I have no idea what it tastes like.

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