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Pinangat sa Sampalok (fish in tamarind fruit)

Pinangat sa Sampalok (fish in tamarind fruit) (1024x683)Pinangat(sour dish)…..Using tamarind fruit as the main ingredients in your sour dish would add excellent flavor especially in fish recipes. They said this dish can last upto a week without placing it inside your fridge. That’s why there is a joke for the word”pinangat” which originated from the word “pangat” when you add to another word it will have a different meaning as “pangatlong araw na ulam” meaning everyday food, re-heated and heated until you finish. You probably didn’t get it. As it is very hard to explain in english..hahahaha, back to the recipe. Yes, it can last upto a week because it is mainly compose of sour ingredients such as vinegar and tamarind fruit. A great lunch box idea for picnic for most filipinos. Try it!

Ingredients: serves 2-3 persons

  • 1/2 kg of baby jack mackarel cut in half
  • 1 cup water
  • 1 thumb size ginger sliced
  • 1 medium size onions sliced
  • 1/2 tsp ground pepper
  • 4 pcs tamarind fruit
  • 2 pcs long green chillies
  • pinch of salt and pepper
  • 1/4 cup vinegar.


  • In a medium wide saucepan, place and arrange everything and bring to boil for 2-3 minutes.
  • Serve hot with steamed rice and prepare a dipping sauce made of fish sauce and chillies
  • Enjoy!

Sinaing na Isda(slow cooked fish in soy sauce)

This dish is one of laguna and batangas specialty recipe(a province in the Philippines)…My wife is from laguna, Usually they use “tulingan”, a kind of fish similar to tuna but a smaller one…Cooking style is similar to our famous ADOBO, slowly cooked for 2 hours or more until its soft that you can eat even the fish bones. To compliment the fish, it was cook with a pork fat to give extra flavor for the dish….Did you know that fish is a high-protein and a good source of omega-3-fatty acids.this omega 3 help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction….

Ingredients: (good for 3-4 persons)

  • 3 cloves garlic
  • 200 gms of pork fat(skin on)
  • 1 kl of fish(I use baby jack mackerel)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup vinegar
  • 1/2 cup soy sauce
  • 3 tbsp white sugar
  • 1/2 cup water
  • 5 pcs dried chillies(optional)


  • in a medium wide sauce pan(if you have palayok or clay pot would be better) just bring all ingredient together with the pork fat on the bottom followed by fish on top.
  • Cook for 2 hours using low heat or until sauce is thickened and fish is so tender…
  • Enjoy!!!!
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