Easy Ginataang Tulingan Recipe

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce.

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce. This traditional dish, popular in the Bicol region, is known for its hearty flavors and comforting texture.

The preparation begins by cleaning and cutting the tulingan into serving pieces. The fish is then sautéed with aromatics like onions, garlic, and ginger, which form the flavor base of the dish. Green chili peppers are added for a subtle heat that complements the richness of the coconut milk.

The coconut milk, combined with a touch of vinegar, creates a slightly tangy and creamy broth that infuses the fish with flavor as it simmers. This simmering process not only cooks the fish to tender perfection but also allows the flavors to meld beautifully.

Vegetables such as eggplant and string beans are commonly included, adding both texture and nutritional value. The addition of coconut cream towards the end of cooking further enriches the sauce, making it thicker and more indulgent. Optional ingredients like pechay, spinach or moringa leaves (malunggay) can be added for a fresh, leafy component.

Seasoned with fish sauce or salt and ground black pepper, Ginataang Tulingan balances savory, creamy, and slightly spicy notes, resulting in a dish that’s both comforting and flavorful.

Typically served hot with steamed rice, Ginataang Tulingan is a satisfying meal that brings together the diverse and rich flavors of Filipino cuisine. Its creamy, coconut-infused sauce, tender fish, and perfectly cooked vegetables make it a favorite among those who appreciate traditional Filipino dishes.

Easy Ginataang Tulingan Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce.

Ingredients

1/2 kilo tulingan (bullet tuna), cleaned and cut into serving pieces
2 cups coconut milk (fresh or canned)
1 cup coconut cream
1 medium onion, chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, sliced
2-3 pieces green chili peppers (siling haba)
1/4 cup vinegar
2 tablespoons fish sauce or salt to taste
1/2 teaspoon ground black pepper
1 eggplant, sliced
1 cup string beans (sitaw), cut into 2-inch pieces
1 bunch spinach or pechay or moringa leaves (malunggay) (optional)
Cooking oil

Directions

Clean and cut the tulingan into serving pieces. Rinse well and drain. Set aside.
In a large pan or pot, heat a little cooking oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and the onions are translucent.
Add the tulingan pieces to the pan. Cook for a few minutes on each side until they start to brown slightly.
Pour in the coconut milk and vinegar. Add the green chili peppers. Bring to a gentle boil.
Reduce the heat to low and let it simmer for about 15-20 minutes, or until the fish is cooked through and tender. Stir occasionally to prevent the coconut milk from curdling.
Add the eggplant and string beans. Continue to simmer until the vegetables are tender, about 10 minutes.
Pour in the coconut cream and stir gently. Season with fish sauce or salt, and ground black pepper to taste. If using, add the spinach or moringa leaves and cook for another 2-3 minutes until the leaves are wilted.
Taste and adjust the seasoning if needed. If you prefer a thicker sauce, let it simmer a bit longer.
Transfer to a serving dish and serve hot with steamed rice.

Notes

Ginataang Tulingan is a rich and flavorful Filipino dish featuring bullet tuna cooked in creamy coconut milk with vegetables and spices. Enjoy this comforting and delicious meal!

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IMAGE SOURCE: Simple Ginataang Tulingan Recipe

General Tso’s Chicken

General Tso’s Chicken: A beloved Chinese-American dish with sweet, savory, and spicy flavors, paired with crispy fried chicken.

General Tso’s Chicken

General Tso’s Chicken is a popular Chinese-American dish that boasts a perfect balance of sweet, savory, and spicy flavors, combined with crispy fried chicken. This iconic dish has become a staple in Chinese cuisine outside of China, known for its bold and irresistible taste that captivates diners of all backgrounds.

At the heart of General Tso’s Chicken is tender pieces of chicken, typically cut into bite-sized chunks and coated in a light batter made from cornstarch and egg. The chicken is then deep-fried until golden brown and crispy, creating a satisfying crunch with each bite.

The sauce is where General Tso’s Chicken truly shines. The sauce is a blend of sweet and savory flavors, typically made from ingredients such as soy sauce, rice vinegar, sugar, garlic, ginger, and chili peppers. This combination creates a complex and rich flavor profile that is both addictive and memorable.

Once the chicken is fried to perfection, it is tossed in the sauce until each piece is evenly coated. The sauce caramelizes slightly, forming a sticky glaze that clings to the crispy chicken, enhancing its flavor and texture.

General Tso’s Chicken is often served with steamed rice or stir-fried vegetables, allowing diners to enjoy the dish’s bold flavors alongside lighter accompaniments. Some variations may also include additional garnishes such as sesame seeds or sliced scallions for added visual appeal and flavor complexity.

Despite its name, General Tso’s Chicken is not traditionally associated with General Tso, a Qing dynasty military leader. Instead, its origins are rooted in Chinese-American cuisine, with the dish first gaining popularity in Chinese restaurants in the United States during the 20th century.

Today, General Tso’s Chicken is a beloved dish enjoyed in Chinese restaurants around the world, as well as homemade versions prepared by home cooks eager to recreate its iconic flavors. Its irresistible combination of crispy chicken and flavorful sauce has cemented its place as a favorite comfort food that transcends cultural boundaries and delights diners everywhere.

Here is a summary of the video in bullet points:

The video demonstrates how to make General Tso’s chicken\
The sauce is made by combining brown sugar, apple cider vinegar, soy sauce, Chinese five spice, cayenne pepper, and cornstarch in a pot and simmering it
Chicken tenders or breasts are cut into bite-sized pieces and coated in cornstarch
The chicken is fried in hot oil until cooked through and crispy
The fried chicken is tossed in the prepared sauce
The sauced chicken can be served as pot stickers or over rice

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Easy Chinese Tomatoes and Eggs Stir Fry

Tomatoes and Eggs Stir Fry is a simple yet flavorful dish that hails from Chinese cuisine and has become a staple in many Asian households.

Tomatoes and Eggs Stir Fry is a simple yet flavorful dish that hails from Chinese cuisine and has become a staple in many Asian households. This dish features the vibrant colors and fresh flavors of tomatoes and eggs, combined with aromatics and seasonings to create a satisfying and comforting meal.

To prepare Tomatoes and Eggs Stir Fry, ripe tomatoes are sliced into wedges or chunks, while eggs are beaten and seasoned with salt and pepper. Garlic and ginger are minced and sautéed in oil until fragrant, adding depth of flavor to the dish.

The sliced tomatoes are then added to the pan and cooked until they start to soften and release their juices. This creates a rich and savory sauce that pairs perfectly with the eggs. The beaten eggs are poured into the pan and gently stirred until they are just set, creating soft and fluffy curds that complement the tender tomatoes.

To enhance the flavor of the dish, a splash of soy sauce or oyster sauce can be added for a savory umami kick. Garnishes such as chopped green onions or cilantro add a pop of freshness and color, while a sprinkle of sesame seeds provides a nutty crunch.

Tomatoes and Eggs Stir Fry is typically served hot over steamed rice, making it a satisfying and wholesome meal that is perfect for lunch or dinner. It’s a versatile dish that can be enjoyed on its own or paired with other dishes as part of a larger meal.

With its simple preparation and delicious flavors, Tomatoes and Eggs Stir Fry is a favorite comfort food that is loved by many. Its combination of juicy tomatoes, fluffy eggs, and aromatic seasonings creates a dish that is both comforting and satisfying, making it a beloved classic in Asian cuisine.

Easy Chinese Tomatoes and Eggs Stir Fry

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy

Tomatoes and Eggs Stir Fry is a simple yet flavorful dish that hails from Chinese cuisine and has become a staple in many Asian households.

Ingredients

3 eggs
3 tomatoes
1 or 2 bulbs of green onions
1 spoon of sugar
2 spoons of soy sauce
1 tsp of salt
1 tsp of pepper.

Directions

Preparation
Cut the tomatoes into small slices. You can cut them from the top, so that we won´t lose much juice of it, as the tomato juice is really important for this dish.
Chop the green onions into small cubes.
Beat the eggs really well.
Cooking
Turn on the fire. When the oil is heated up, pour in the eggs and stir them. When the eggs are ready, take them out.
Sauté the green onions, you can save some green onion for decoration. When the fragrance comes out, add the tomatoes slices. Add some salt, as salt will help take out more juice from the tomatoes.
Keep stirring it for a minute, add a tap on the top the pan, so that the tomatoes will be cooked more quickly and more juice will come out.
After 3 or 4 minutes, remove the tap and now we are going to add the eggs.
Add in 1 spoon of sugar so that the sour flavour of tomato can be balanced. Add in the salt and pepper, and the soy sauce, mix everything up, and keep stirring the dish for another minute.
At last, put some green onion cubes on the top of this dish. And now it’s ready to be eaten.

Recipe Video

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VIDEO AND IMAGE SOURCE: The Chinese Ginger

Steamed Shrimp Dumplings

Steamed shrimp dumplings, also known as “har gow” in Cantonese cuisine, are a classic dim sum dish cherished for their delicate flavor and tender texture.

Steamed shrimp dumplings, also known as “har gow” in Cantonese cuisine, are a classic dim sum dish cherished for their delicate flavor and tender texture. These translucent parcels of delight are a testament to the artistry of Cantonese cuisine, showcasing the expertise of dim sum chefs in crafting intricate yet delectable morsels.

At the heart of steamed shrimp dumplings lies a filling made from fresh shrimp, typically mixed with a combination of seasonings such as soy sauce, sesame oil, ginger, and sometimes a hint of sugar or rice wine. The shrimp mixture is carefully seasoned to enhance its natural sweetness and delicate taste, resulting in a filling that is both flavorful and fragrant.

The dumpling wrapper, made from a mixture of wheat starch and tapioca flour, is rolled out into thin circles and carefully filled with a spoonful of the shrimp mixture. The edges of the wrapper are then pleated and pinched together to form a small pouch, resembling a delicate flower bud ready to bloom.

Once assembled, the dumplings are steamed to perfection, allowing the flavors of the shrimp filling to meld together while maintaining its tender texture. Steaming also imparts a subtle sweetness to the dumpling wrapper, creating a harmonious balance of flavors and textures in each bite.

Steamed shrimp dumplings are typically served piping hot, straight from the bamboo steamer baskets in which they were cooked. They are often accompanied by a dipping sauce made from soy sauce, rice vinegar, and chili oil, adding a tangy and spicy kick to complement the subtle sweetness of the dumplings.

These delectable dumplings are not only a feast for the taste buds but also a visual delight, with their translucent wrappers showcasing the vibrant orange hue of the shrimp filling within. Whether enjoyed as a light snack or as part of a lavish dim sum spread, steamed shrimp dumplings are sure to impress with their delicate flavor and elegant presentation.

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Chinese Style Grilled Pork Ribs

Chinese-style Grilled Pork Ribs is a dish that perfectly balances tender, juicy pork ribs with a medley of savory and aromatic seasonings.

Indulge in the exquisite flavors of Chinese-style Grilled Pork Ribs, a delightful dish that perfectly balances tender, juicy pork ribs with a medley of savory and aromatic seasonings. This mouthwatering recipe takes inspiration from Chinese cuisine, marinating the succulent ribs in a blend of soy sauce, hoisin sauce, garlic, and ginger, infusing them with rich umami flavors. Once grilled to perfection, the ribs boast a tantalizing caramelized glaze that adds an irresistible touch of sweetness to the savory profile. Whether served as an appetizer or a main course, these Chinese-style Grilled Pork Ribs are sure to impress your taste buds and become a delightful addition to your culinary repertoire.

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Jiaozi Dumplings

Jiaozi dumplings, often simply referred to as “jiaozi,” are a type of Chinese dumpling that is commonly consumed in China and other parts of East Asia.

Jiaozi dumplings, often simply referred to as “jiaozi,” are a type of Chinese dumpling that is commonly consumed in China and other parts of East Asia. These dumplings consist of a thin dough wrapper filled with a savory mixture of ingredients, which is typically meat or vegetables, and then either boiled, steamed, or pan-fried.

The filling for jiaozi dumplings can vary widely depending on regional preferences and personal taste. A classic filling might include ground pork combined with finely chopped vegetables such as cabbage, garlic chives, and ginger. The mixture is seasoned with soy sauce, sesame oil, and other spices to enhance the flavor.

Preparing jiaozi involves several steps. First, the dough is made by mixing flour with water to create a smooth, elastic dough. The dough is then rolled out into thin circles, and a spoonful of filling is placed in the center of each circle. The edges of the dough are then crimped and sealed together to form a dumpling.

Jiaozi can be cooked in various ways, each offering a different texture and flavor. Boiling is a common method, where the dumplings are submerged in boiling water until they float to the surface, indicating they are cooked. Steaming is another popular option, resulting in a softer and more delicate texture. Pan-frying, also known as pot-sticking, creates a crispy bottom while keeping the top soft and tender.

Jiaozi dumplings are often served with a dipping sauce made from vinegar, soy sauce, and sometimes chili oil or sesame oil. They are enjoyed as a snack, appetizer, or main course, and are particularly popular during Chinese New Year celebrations, symbolizing wealth and prosperity.

Overall, jiaozi dumplings are a versatile and delicious dish that showcases the artistry and flavors of Chinese cuisine. They are cherished for their comforting taste and cultural significance, making them a beloved part of Chinese culinary tradition.

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Burong Mustasa (Fermented Mustard)

Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals.

Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals. The process of making Burong Mustasa involves fermenting the mustard greens with a mixture of rock salt, sugar, ginger, garlic, and optional red chili pepper. This fermentation process creates a unique and distinct taste profile, with a balance of sourness, sweetness, and a touch of heat. The mustard greens turn slightly soft and develop a delightful umami flavor during the fermentation period. Burong Mustasa is often enjoyed as a side dish or condiment alongside various Filipino dishes, adding a delightful zing to the meal. Its vibrant flavor and crunchy texture make it a popular choice among pickle lovers and those who appreciate the bold flavors of Filipino cuisine.

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Recipe for Burong Mustasa:

Burong Mustasa (Fermented Mustard)

Recipe by Yummy FoodCourse: SidesCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

kcal

Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals.

Ingredients

1 bunch of mustard greens
2 tablespoons rock salt
2 tablespoons sugar
1 tablespoon ginger, finely chopped
2 cloves garlic, minced
1 red chili pepper, sliced (optional)

Directions

Wash the mustard greens thoroughly under cold water. Cut off the tough stems and discard them. Chop the leaves into bite-sized pieces.
In a mixing bowl, combine the rock salt and sugar. Toss the mustard greens in the mixture, ensuring they are evenly coated.
Add the ginger, garlic, and sliced chili pepper (if using) to the bowl. Mix well, using your hands to massage the ingredients into the greens. This helps to release their flavors.
Transfer the mixture to a clean jar or container. Press the greens down firmly to remove any air pockets and ensure they are fully submerged in their liquid.
Cover the jar loosely with a lid or plastic wrap. Allow the mustard greens to ferment at room temperature for 2 to 3 days, depending on your desired level of sourness. Check the jar daily and press down the greens to keep them submerged.
Once the desired level of fermentation is reached, transfer the Burong Mustasa to the refrigerator to slow down the fermentation process. It can be stored for up to a month.
Serve Burong Mustasa as a side dish or condiment alongside your favorite Filipino dishes. Enjoy its tangy and flavorful taste!

Notes

The fermentation time can vary depending on the temperature of your environment. Warmer temperatures may cause the fermentation process to happen faster.
Feel free to adjust the amount of sugar and chili pepper according to your taste preferences.
Make sure to use a clean and sterilized jar or container to avoid any unwanted bacteria during the fermentation process.
Burong Mustasa pairs well with fried or grilled dishes, as well as steamed rice.

Nutrition Facts

1 servings per container

Amount Per ServingCalories25
% Daily Value *
Total Fat 0g 0%
Sodium 840mg 37%
Total Carbohydrate 5g 2%
- Dietary Fiber 1g 4%
Protein 1g 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Mapo Tofu Recipe

Mapo tofu (pockmarked woman’s tofu) is a spicy and flavorful tofu dish originating from Sichuan province in Southwestern China.

Mapo tofu (mápó dòufu; literally “pockmarked woman’s tofu”) is a spicy and flavorful tofu dish from Sichuan cuisine, a style of Chinese cuisine originating in Sichuan province in Southwestern China. It consists of tofu set in a sauce containing minced meat, usually ground pork or beef, silken tofu, doubanjiang (a spicy fermented bean paste), chili oil, Sichuan peppercorns, and other ingredients.

The name of the dish is believed to have originated from a woman named Chen, who ran a restaurant in Chengdu, Sichuan, in the late 19th century. Chen had pockmarks on her face, and so she was known as “Mapo” (pockmarked woman). Her tofu dish became popular, and it was eventually named after her.

Mapo tofu is a popular dish in China, and it is also enjoyed by people around the world. It is a versatile dish that can be served with steamed rice, noodles, or as part of a larger meal.

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Here is a recipe for mapo tofu:

Mapo Tofu Recipe

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Medium

Mapo tofu (pockmarked woman’s tofu) is a spicy and flavorful tofu dish originating from Sichuan province in Southwestern China.

Ingredients

1 onion, sliced
1 small piece of ginger, minced (about 2 tsp)
1–2 tsp crushed dried chili pepper
200 g (7 oz) minced beef, or pork
4 cloves of garlic, minced
500 g (1 lb) silken tofu, cubed
2 tbsp chili bean paste (Doubanjiang)
1 tbsp Szechuan pepper, roasted and ground
1 tbsp soy sauce
1 tbsp rice wine
3–4 green onions, cut into 2 cm (1 inch) pieces
2–3 mushrooms (tree ears preferred; optional)

Directions

If using dried mushrooms, soak them in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.
Sauté onion with ginger and crushed chili.
Add minced meat and garlic, and fry until brown.
Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5–10 minutes.
Serve over steamed jasmine rice.

Notes

Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing sensation, not heat.
A little ground coriander and cumin is very nice in this dish, especially if you cannot find Szechuan pepper easily.
A red bell pepper, a tomato, and fresh coriander leaves are all welcome additions, though not traditional.
The meal is just as good with whole beans instead of tofu.
A vegan/vegetarian version of this meal can be made by substituting the meat with textured vegetable protein (TVP) or ground tofu.

Embark on a culinary journey with Mapo Tofu, where each bite is a symphony of spice and texture. Crafted with precision and respect for tradition, this dish promises to transport your taste buds to the vibrant streets of Sichuan, inviting you to savor the essence of one of China’s most beloved culinary treasures.

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IMAGE: CC BY-SA 2.0

Easy Wonton Soup Recipe

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Wonton Soup: A Delicious and Warming Comfort Food

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp. The wontons are cooked in a flavorful broth that is typically made with chicken or pork. Wonton soup is a popular dish in many Asian countries, and it is also enjoyed by people worldwide.

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Wonton soup is a delicious and comforting dish perfect for a cold day. It is also a relatively easy dish to make, so you can enjoy it at home without having to go out to a restaurant. So next time you are looking for a warm and satisfying meal, why not try making wonton soup?

Here is a recipe for a delicious and warming wonton soup:

Easy Wonton Soup Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: AsianDifficulty: Easy

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Ingredients

1/2 Kilo ground pork
1/4 Kilo shrimp, peeled and deveined
1/4 cup chopped green onions
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon cornstarch
1 package of wonton wrappers
8 cups chicken broth
1 inch ginger, sliced
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil

Directions

Combine the ground pork, shrimp, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper in a large bowl. Mix well.
Add the cornstarch and mix until just combined.
Place a wonton wrapper on a flat surface. Place a teaspoon of the filling in the center of the wrapper. Fold the wrapper in half, making sure to seal the edges.
Repeat step 3 with the remaining wrappers and filling.
Bring the chicken broth to a boil in a large pot. Add the sliced ginger and cook for 1 minute.
Add the wontons to the boiling broth and cook for 3-4 minutes, or until they float to the top.
Remove the wontons from the broth with a slotted spoon and place them in a bowl.
Add the light soy sauce and toasted sesame oil to the broth and stir to combine.
Pour the broth over the wontons and serve immediately.

Notes

You can add other vegetables to the soup, such as bok choy, carrots, or mushrooms.
To make the wontons ahead of time, wrap them in plastic wrap and freeze them. When you are ready to make the soup, thaw the wontons and cook them according to the recipe.
Garnish the soup with chopped green onions and serve with a side of soy sauce for dipping.

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IMAGE SOURCE: BrokenSphere, CC BY 3.0, via Wikimedia Commons