Tinowang Dulong, Sinigang na Dulong

Tinowang Dulong, Sinigang na Dulong
Tinowang Dulong, Sinigang na Dulong. At first I have reservations if the silverfish that are sold at fish shops or on some supermarkets would be good as sinigang na dulong. Back in the Ilocos where I have enjoyed sinigang na ipon as we call it in Ilokano they are fresh. When in season silverfish are abundant they are cheap but they are really fresh. The silverfish are just cooked with some onion, tomato and seasoned with just salt.

Sinigang na Dulong

They are also made into kinilaw or kilawin but I won’t do it, I know that the silverfish are frozen fresh since they are harvested far out in the seas. To make sure that I cooked my sinigang na dulong right, I cooked it the way they cooked fish in the Visayas, tinowa style. The outcome was great I have end up with a really delicious fish soup dish for lunch. Here is the recipe of my Tinowang Dulong, Sinigang na Dulong.


Tinowang Dulong, Sinigang na Dulong - Cooking Procedure

1/2 kilo silverfish
1 thumb size ginger, sliced
1 medium size onions, quartered
1 large size tomato, quartered
1 stalk lemongrass, crushed
2-3 long green chili
1 bundle spring onions, cut digonally

Cooking procedure:

Wash fish and drain. In a pot bring to a boil about 4 to 5 cups of water, add in the lemongrass, ginger, onion and tomato, simmer for 3 to 5 minutes. Add in the fish and and green chili, continue to simmer for about 1 minute. Season with salt to taste. Add in the spring onion and cook for another 2-3 minutes or until the fish are just cooked. Serve hot.


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