Ginataang Tulingan Steak with Pechay

Ginataang Tulingan Steak with Pechay
Ginataang Tulingan Steak with Pechay. I had this large sized tulingan steak that was sitting in the freezer for some time. I decided to cooked ultimately cooked it with coconut milk with some pechay that are similarly in the refrigerator for a couple of days already. 

Ginataang Tulingan

For my coconut milk I used the fresh one from a wet market near our home. The coconut milk was freshly extracted using a mechanical contraption that press the grated coconut between 2 metal plates mechanically. The extracted white liquid is 100% pure coconut milk.

Cooking my Ginataang Tulingan Steak with Pechay is down to earth simple. I just throw in all the ingredients together and slow cooked till done. Petchay although a leafy vegetable will just usualy wilt even with longer cooking time. Here is my simple recipe for my Ginataang Tulingan Steak with Pechay.


4-6 slices large tulingan steaks
2 bundles pechay, trimmed
3-4 cloves garlic, peeled, crushed
1 medium size onion, peeled, chopped
2-3 thumb size ginger, skinned, sliced
2-3 green/red long chili
2 cups coconut milk
salt and pepper

Cooking procedure:

In a medium size sauce pan lay half of the garlic, onion and ginger at the bottom. Then arrange the tulingan slices over the aromatics ingredients. Put on top of the fish the remaining garlic, onion and ginger. Add in 1 cup of the coconut milk and 2 cups of water. Bring to a boil and simmer for 5 to 10 minutes at low to moderate heat. Season with salt and pepper to taste. Add in the rest of the coconut milk, the chili and the pechay on top of the fish. Continue to cook for another 3 to 5 minutes or until most of the liquid has evaporated. Serve with a lot of rice.


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