From the recipe collection
Pinais na Tulingan
Tulingan steaks wrapped with coconut, tomato, ginger, onion, and chili in banana leaves, then steamed until moist and deeply aromatic.
- Prep time
- 35 min
- Cook time
- 35 min
- Yield
- 4–5
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Ingredients
Tick ingredients as you prepare.
Method
- Rinse the tulingan steaks, remove any dark bloodline or tough membrane, and pat dry. Rub with calamansi, fish sauce, and pepper and refrigerate for 15 minutes.
- Combine grated coconut, tomato, onion, ginger, garlic, and chili. The mixture should be moist but not dripping.
- Soften and wipe banana leaves, then prepare double layers large enough to surround each steak completely.
- Place coconut mixture below and above each tulingan steak, fold the leaves into tight parcels, and tie securely.
- Steam over steady medium heat for 25–30 minutes, keeping the parcels seam-side up.
- Open the thickest parcel: the tulingan should be opaque to the centre and flake cleanly without a raw dark core.
- Rest 5 minutes before serving with rice and calamansi; alert diners to any remaining bones.