The tulingan or the mackerel tuna when cooked the ginataan way emits an aromatic flavor that is appetizingly delicious. In cooking the ginataang tulingan, the fish is cooked over a medium high heat and fried until medium brown. Spices and sauces such as garlic, ginger, vinegar, soy sauce and pepper are then added to enhance the flavor. Coconut Milk is then poured and simmered over low heat until the sauce thickens and the liquid is reduced in half. Salt and pepper is then added to taste.
Concealed by the night sky, the two aging Philippine air force planes unleashed a surprise high-tech weapon: U.S. satellite-guided bombs that whizzed down with deadly precision toward a long-elusive terrorist suspect and two other top radicals dozing with their men in Jolo Island's jungle.
Laing is made up essentially of dried and shredded taro leaves, bits of meat or shrimp paste, generous amount of red chillies, ginger, garlic, and onion cooked in coconut milk. Bicolanos consider cooking the ingredients steadily in coconut cream because stirring it can also make the throat itchy. It is advised not to use fresh taro leaves because of the belief that the leaves and stalk of fresh taro leaves can also cause itchiness in the throat.
Named after a train, the bicol express is a mix of pork meat and shrimp sautéed in onions and tomatoes with lots of green chili strips simmered in coconut milk. Almost each Bicolano household have their own version of the bicol express which is favored not only during normal meal time, but most especially during special occasions as well.