Ginataang Bonito or Tulingan recipe will surprise you. It will only require a few ingredients. Plus, it is quick to cook. You do not have to worry about complicated cooking methods with this recipe.
Out of the ways to enjoy gata or coconut milk in Filipino cuisine, it seems like the use of fish is sometimes underrated. Beef, pork, other seafood, and vegetables are very common, however. People don’t know what they’re missing out on ginataang isda. All the deliciousness and health benefits from such a recipe, we should take advantage of it all. If you’re looking for a starter recipe, this one that I’m about to share with you is something worth a try.
I know how hard it is to give your children fish and vegetables during their meals. This is one of the most common struggles of a mother. Thus, it is something that we will be handling for several years before they get used to them. That’s why for me, I cook healthy foods for my kids as early as possible. I make sure that they eat them while they are still young. So I added this ginataan dish to our lunch menu.
Amazingly, it was a meaningful lunch. Not only were the kids pleased with how it turned out, but both I and my husband loved it too. We finished everything in an instant - including the cooked rice. My family even said they wouldn’t mind having it again in the future. So I thought it is a good idea to share it with you since it received positive feedback from my family.
In conclusion, with ginataang bonito or tulingan, you don’t have to settle for less. Try it our for your lunch today and see for yourself. With its amazing combination of flavors and easy way of cooking, your next meal will never be the same again.
Ginataang Bonito or Tulingan Recipe
- 1 large Bonito Fish sliced
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 thumb-sized ginger finely chopped
- 3 tbsp vinegar
- 2 pcs eggplant sliced
- 1 green Thai chili sliced
- ½ cup water
- 400 ml coconut cream
- 1 bunch bok choy
- In a pan over medium heat, combine the onion, garlic, ginger and bonito fish. Pour the vinegar, cover with the lid and let it simmer for 2-3 minutes until the vinegar is absorbed. Do not stir.
- Add the eggplant, green Thai chili coconut cream and water. Cook for 7-10 minutes until the eggplant is soft.
- Put the bok choy and simmer for another minutes. Serve immediately with hot steamed rice.
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