Hi fellow noisers, I just have here my SINAING NA TULINGAN (braised tuna fish). Traditionally, the Sinaing na Tulingan uses the banana leaves as base and a dried bilimbi or kamias, others called it cucumber tree. Since the tuna fish is bloody, I did remove the gills and innards also the tail should be twisted then pulled it and washed it thoroughly with salt and a bit of vinegar then washed it again and again with tap water to remove the blood and the fish needs to be salted and is ready for cooking. I did not use the traditional banana leaves as my base, instead I use the Mango leaves and its fruit pulp. Traditionally, Filipinos used the clay pot and a charcoal in the process of cooking the Sinaing na Tulingan, glad that I do have it. My ingredients are so simple. 1kg of Tuna fish 1/2 pork jowls or liempo 3 pieces dried chilli 7 pcs mango leaves 1 medium green mango pulp 3 cloves of garlic small onion ground pepper salt to taste 5 tbsp vinegar 3 cups of water Preparation and Cooking time 4 hours and 30 minutes in a CLAY POT and CHARCOAL, but if you don't have the clay pot and charcoal you can still cook it in some covered pans and stoves as options for that. How to do it: 1. Wash the Tuna fish thoroughly, put the salt around the fish. 2. Arrange the mango leaves inside the clay pot as a base, followed by the pork jowls and the tuna on top then put all the ingredients. 3. Cook for 4-5 hours until the patis or the fish sauce along with the pork oil comes out and ready to get served. PS. I don't follow cooking protocols written in a cookbook I always do my own version of cooking, honestly, this is my first attempt to re-create a Sinaing na Tuna., and the result is amazing and has a superb taste, try it! Bon appetit! Have a great day everyone🥂 #FoodRecipes