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Sinaing na Tulingan Recipe (Mackerel Tuna)

Sinaing na Tulingan ( Tulingan / Mackerel Tuna ) is a cooking style for fish which is best made in Taal Batangas, I love eating this type of Cooking, specially the pork fat when it is already cook. My Grandmother used to cook this when I was young. Nowadays you can get this in Taal Public Market,bBut I think it is seasonal since , It is not always available. So I am helping you by providing the Sinaing na Tulingan Recipe , that I got from the Net.

I cannot promise that it will be available while having your  Taal Batangas Tour. This is usually cooked in Pot ( Palayok ) and believe me, the taste is best when the mackerel is wrapped with banana leaves and is cook using Pot ( Palayok ) .

1/2 kilo tulingan (small tuna)
2 tablespoons rock salt
50 grams pork fat, sliced into strips
1/4 teaspoon freshly ground pepper
1/4 cup tamarind juice
3 cloves garlic
1 medium onion, sliced
1 thumbsize ginger, crushed
2 pieces siling mahaba
1/2 cup water

  • Remove gills and all internal organs of the fish. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out.
  • In a saucepan, arrange the pork fat at the bottom. Put the fish on top side by side. Add the rest of the ingredients. Bring to a boil, lower the heat and simmer for about 30 minutes till fish is done.

For the tamarind juice:
Boil 100 grams of sampaloc in 1/2 cup water and strain.

The is a best companion of Tapang Taal and Longanisang Taal while drinking Kapeng Barako , Recipe Source : aquaticfilipinorecipes & Picture Source :

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Comments (13)


  1. techathand says:

    [Best Of Taal] Sinaing na Tulingan Recipe (Mackerel Tuna) – via #twitoaster

  2. wow! I’ll definitely try this recipe… 🙂

    the recipe is like between “adobo and paksiw”, but without the oil and vinegar.. instead with the tamarind juice… 😛

  3. Thanks for dropping by my blog, Dexter! I was curious so I dropped by yours and I was surprised to find a Batangueño recipe that is similar to the Ilonggo recipe for Pinamalhan.

    We use lots of vinegar instead of tamarind juice to make it sour, but we do not put in pork fat. I was wondering how it would taste like if I cook Pinamalhan with pork fat…

  4. Dexter says:


    Good to know that there are similarities between Batangueño and Ilonggo recipe , And I think it is worth trying 🙂 to put pork…

  5. Dexter says:

    @jualo | kuwait restaurants,

    So have you tried this one already ?

  6. Alfonzo says:

    The best Sinaing na Tulingan in Batangas is NOT in Taal but in Talisay. Just look for “Aling Nilda” when you’re in there — everyone knows her.

  7. […] to eat as a side dish for Tapa and Longanisa. I normally put a “fish sauce (patis)” made from sinaing na tulingan or “Bagoong Balayan” as shown […]

  8. Paul says:

    To my knowledge, Sinaing na tulingan in Batangas uses Kamias (kalamias in Batangas, English common name – bilimbi and scientific name – Averrhoa bilimbi) and not tamarind or sampaloc. The photo even shows dried kamias.

  9. mela says:

    thanks a lot….even in Pinamalayan, we used to cook it too…

  10. Lala says:

    In Batangas we use kalamias or Kamias not tamarind juice. It is dried in the sun and arranged at the bottom of the pot. Using pork fat is only an option. Personally,I don’t use pork fat.
    The bottom of the pot is lined with banana leaves, place the Kamias, then the fish is placed on top. Between fish layers we place banana leaves.
    Here’s the kicker…I cook it for 10 hours. It makes the fish bones really soft, and the fish creates it’s own Patis.

  11. Sol says:

    My mom cooked this once. She used fresh Kamias, pork fat, salt and water. It was really good. When cooked, the acid of kamias and pork fat emulsifies. Super sarap!

  12. lib says:

    i agree with you paul, i was going to ask if that is kamias, i didn’t see it on the ingredients list

  13. lib says:

    also, i want to cook one, I can’t find kamias anywhere, even in the filipino store here or any produce store. the only sampaloc i can find,,,ripe. can i use sampaloc mix instead? the sampaloc concentrate i used before didn’t have that tangy taste

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