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Wednesday, June 13, 2012


The only person I can remember so vividly is my paternal grandmother, Lola Coling as she is called, who likes to eat Tinabal. Growing up I know this food is too salty. I do not remember if I have tasted it before but  what I can remember it does smells good, lol! But to some it does not smells good just like when I fry this Tinabal for our dinner one time. My nephew and nieces where screaming they do not like the smell at all! Well we grown ups like it, nothing was even left after we had our dinner. But mind you I like it!

What I did to balance the saltiness of the fish is to put plenty of tomatoes. I saute the garlic, onions and lots and lots of tomatoes. Here is the photo are you not hungry yet?

                                                                 Linking to FOOD FRIDAY


Written by Gloria   
Tinabal refers to a Visayan salted/fermented fish;  one of the fermented fish products that is popular in the Visayan Island of the Philippines, specifically a traditional fish product of Leyte Province. It is like a Bagoong (fish paste) but with a minor  variation. Tinabal is said to have a peculiar flavor and Aroma different from other Bagoong or fermented fish products from the Philippines. Tinabal is eaten as a main dish added to vegetables, or fried and sauteed with tomatoes or as an appetizer.

There are two (2) kinds of Tinabal according to the kind of fish used in its preparation:

(1) Tinabal Molmol is popular in the Municipality of Bato which is made from Molmol or parrot fish (Scarus albipunctatus). Tinabal Molmol is prepared the whole year since Molmol is available all year round. Molmol is also known as Aliyak-Yak, Loro, Mulmul, or Bontogon.

(2) Tinabal Manko is popular in the coastal towns of Sagod, Bontoc, and Cariaga which is made from a fish called locally as "Tulingan or frigate fish (Auxis thazard).

Leyte Province is located in the Visayas Island of the Philippines.

I have been to Leyte, and nobody offered me Tinabal. I miss the opportunity to eat a local delicacy from my own country. Making this glossary is an eye opener for me, I get to know more about other countries through their food and also my own. It is just a pity that I am so far away from my country to try out some of these delicious foods now. The more I read about the foods of other countries, the more I miss the Philippines. I am missing my mom's cooking, her Tortang Patatas and Tapang Baka. My Tiya Monique' Escabeche, my Auntie Mayang's Baradibud, Tata Milio's Papaitan, my sister Agnes' Callos.  I wish I am a child again enjoying all these dishes. source: The Food Glossary


Eat To Live said...

I have seen the salted fish at The Pennsylvania Macaroni Company in Pittsburgh. I had no idea what people do with this big piece of dried salted fish. Now I know. Thanks!!

PS, my Hubs would probably like this.

Oggi said...

First time I've heard of this dish and dried fish. I'd love to try it soon.:)

Unknown said...

this is my mom's favorite! kaya high blood e.:p
i never like tinabal---even when everybody in my family loves it. pina-partner nila sa boiled saba, perfect snack when we were kids.

Oggi, this is similar to the Kapampangan's Buro, but Tinabal has no rice, it's pure fish and salt.

Dexie said...

I had no idea what Tinabal is. Thanks for that info. :)

Iska said...

I haven't head of this before but will definitely try this when I get the chance. I'm adventurous when it comes to food :-)

(I had been trying to comment for the past 2 days but something's wrong with my browser. Pls delete if I spammed you.)

maiylah said...

i am from Leyte, but I don't think I've heard of this...or maybe we just call it in a different name? lol. Would love to try that dish!

thanks so much for sharing over at Food Friday, Manang Kim

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