While my eyes feasted over different food like cold cuts, salmon, angus beef, salad and various dishes in a long buffet table at Chef Laudico’s Guevarra, I was more delighted when I found another section with Bagoong, eggplant and other green leafy vegetable. Though I have a lot other choices and I can quickly cook this at home, I added a portion in my plate as my side dish. I just couldn’t move on the long buffet missing this food in my meal.
Panaligan’s and Ernie’s Bagoong are among the special anchovies from Balayan. The town is known as manufacturer of famous Bagoong in Batangas.. Oh I love Anchovies and I am being redundant here. Okay! Again, Bagoong, Anchovies, whatever you may call it!
Bagoong, Fish Sauce or Salted Anchovies are made of fermented fish and salt. It may be stinky to other but not for me. The smell is heavenly. It serves as flavor enhancer in my food that gives a different appetizing aroma. It is perfect with sili and calamansi.
My children however find it stinky and would always say they lose appetite when they smell it. In my attempt to have them loved anchovy, I tried some recipes with this flavor but they didn’t like the taste. I guess their taste buds are just different from mine.
Aside from anchovies from Balayan what I always crave for is Guinamos. The last time I
had a bottle of Guinamos was like five years ago and I bought it at Market Market.
Some may find it weird but I completely agree that Guinamos is perfect with Saging na Saba.
Guinamos is Fish Bagoong in Southern Visayas.
photo credit: karlhans
Where can I buy Guinamos? Hoarding Guinamos is not a crime so I will buy a supply to last for a year or two just as long as it won’t reach the expiration date.
Sinaing na Tulingan, is a usual dish in my home province, Batangas. I grew up with this kind of meal in our table. We always have sinaing na tulingan in a pot and reheat it everyday until it becomes almost fried to last for a longer time. It goes well with ginatang langka.
Mang Ramon and Aling Nene (not their real names) sell Tulingan often in our street. They would always stop by in our house with their Sinaing na Tulingan and Laing. Mang Ramon has a stroller with laing while Aling Nene has Tulingan in a pot carrying them in her head. They came from Batangas, hired a jeep and traveled all the way to Manila, together with other biyaheros or maglalako with various items. They pay only P300 (more or less $8) for a back-and-forth ride. The jeep would drop them in a terminal and they would see again by 2pm in the same day, at the same place back home. If they came late and extended their hours in the street, they would ride in a bus and pay for an extra fare.
When the couple shared me a few details of their lives, having all their children graduated from college out of selling Sinaing na Tulingan, I was inspired a lot. They sell almost half cheaper of the price from the ones sold in a mall. It costs only P35 each or 3 for P100 (roughly $2.5) and laing for only P35 ($0.80)
It is authentic like how I remember the way mother cooked during my childhood years. By the way, Mang Ramon added that they cooked Sinaing na Tulingan for ten hours making it more flavorful and tender where you can almost eat everything including the fish bone.
Sinaing na Tulingan is a tuna cooked in Palayok ( a native clay pot) with dried kamyas, salt, ginger and other flavorings.