Easy Sinaing na Galunggong Recipe

Learn how to make Sinaing na Galunggong, a simple Filipino dish of tender fish simmered in vinegar, water, and salt for rich, tangy flavor.

Sinaing na Galunggong Recipe: A Classic Filipino Comfort Food

Sinaing na Galunggong is a simple yet flavorful Filipino dish made with round scad fish, vinegar, water, and salt. It’s a budget-friendly recipe often enjoyed as a comforting meal with rice. The dish involves simmering the fish slowly until it absorbs all the flavors, resulting in tender, savory, and slightly tangy fish.

Traditionally, it’s cooked in a clay pot. Pork fat is usually placed at the bottom of the pot to keep the fish from sticking and to add a richer taste. The galunggong is layered on top, and the vinegar and water mixture is poured in, along with salt for seasoning. Some versions include kamias, a sour fruit, to enhance the dish’s tangy profile.

The cooking process is straightforward. Once everything is in the pot, it’s brought to a boil and then simmered gently until the liquid reduces, leaving a small amount of concentrated broth. This broth can be drizzled over steamed rice for added flavor.

This dish is practical and versatile. If there are leftovers, the fish can be fried, giving it a crispy texture and a new dimension of flavor. Sinaing na Galunggong is a classic example of Filipino home cooking—simple, satisfying, and rooted in tradition. It’s a go-to meal for many families, offering a taste of comfort and nostalgia.

NOTE: Round scad, known locally as galunggong in the Philippines, is a small, fast-swimming fish commonly found in tropical and subtropical waters. It has a silver, streamlined body with a slightly rounded shape, and its flesh is white and tender. Typically measuring 25 to 30 cm in length, round scad is popular in many Southeast Asian cuisines due to its affordability and mild flavor. It is often cooked in various ways, such as frying, grilling, or stewing, and is a key ingredient in dishes like sinaing na galunggong. Its versatility and accessibility make it a staple in Filipino households.

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Easy Sinaing na Galunggong Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Learn how to make Sinaing na Galunggong, a simple Filipino dish of tender fish simmered in vinegar, water, and salt for rich, tangy flavor.

Ingredients

1 kilogram galunggong (cleaned, gutted, and washed)
1 cup vinegar
1 ½ cups water
1 tablespoon salt (adjust to taste)
4-5 pieces fresh or dried kamias (optional)
Pork fat or lard (optional, for added flavor)
2-3 pieces siling haba (optional)

Directions

Prepare the Fish:
Clean the galunggong thoroughly and pat them dry.
Layer the Ingredients:
In a clay pot (or a regular pot if unavailable), layer the pork fat (if using) at the bottom.
Arrange the galunggong neatly on top of the pork fat.
Add kamias if desired.
Add Liquid:
Pour in the vinegar and water.
Sprinkle salt evenly over the fish.
Cook the Fish:
Cover the pot and bring the mixture to a boil over medium heat.
Once boiling, lower the heat to a simmer and cook for 45 minutes to 1 hour, or until the liquid is mostly absorbed and the fish is tender.
Add siling haba if desired and cook for another 5 minutes.
Serve:
Serve warm with steamed rice. The fish is flavorful enough to eat as is, but you can also pair it with a dipping sauce of calamansi and soy sauce for added zing.

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By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Seafood

By Cooking Method: Boiling

By Dish Type: One-Pot Meals

Other Useful Categories: Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Dairy-Free | Gluten-Free

Easy Lucban Longganisa Recipe

Lucban longganisa is a cherished Filipino sausage, renowned for its distinctively bold, garlicky flavor and a hint of tanginess.

Lucban longganisa is a cherished Filipino sausage, renowned for its distinctively bold, garlicky flavor and a hint of tanginess. Hailing from Lucban, Quezon, this type of longganisa is deeply embedded in the culinary traditions of the region and is celebrated for its unique blend of spices and seasonings.

At the heart of Lucban longganisa is ground pork, typically mixed with a bit of fat to ensure a juicy and flavorful sausage. The defining characteristic of this sausage is its robust use of garlic, which gives it a powerful, savory aroma and taste. Complementing the garlic are other key ingredients: brown sugar adds a subtle sweetness, while vinegar (preferably cane vinegar or sukang Iloko) introduces a slight tang, balancing the overall flavor profile. Soy sauce, paprika, salt, and black pepper further enhance the savory notes, while a blend of spices such as ground cloves, oregano, cinnamon, and nutmeg add depth and warmth to the sausage.

Traditionally, the meat mixture is either stuffed into pork casings or shaped into logs and wrapped in banana leaves or parchment paper if prepared skinless. The marination process, which ideally lasts overnight, allows the flavors to meld and intensify, resulting in a deeply aromatic and flavorful sausage.

Cooking Lucban longganisa typically involves pan-frying until the sausages are browned on all sides and cooked through. This method ensures a crispy exterior while keeping the inside moist and flavorful. The caramelization that occurs during frying enhances the sausage’s sweet and savory characteristics.

Lucban longganisa is often served with steamed rice or garlic fried rice, accompanied by a vinegar dipping sauce that further complements its rich, garlicky taste. This beloved dish not only reflects the rich culinary heritage of Lucban but also embodies the Filipino love for flavorful, hearty meals. Its distinctive taste and straightforward preparation make it a staple in many Filipino households, enjoyed during breakfast or any time of the day.