Ingredients with Measurements:
- 1 lb. galunggong (smoked or dried)
- 1 cup rice flour
- 1/2 cup water
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
Special equipment needed:
- bamboo skewers
- grill or grill pan
Step-by-step instructions:
1. Soak the galunggong in water for 30 minutes to rehydrate. Drain and pat dry.
2. In a bowl, mix together the rice flour and water to make a thick batter.
3. Skewer the galunggong and dip each skewer into the batter, making sure it is coated evenly.
4. Grill the skewers over medium heat until the batter is crispy and golden brown, about 5-7 minutes on each side.
5. In a separate bowl, mix together the vinegar, soy sauce, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper to make the dipping sauce.
6. Serve the pinuneg tinapang galunggong with the dipping sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Galunggong can be substituted with any smoked or dried fish.
Variations:
- Add chopped scallions or cilantro to the dipping sauce for added flavor.
- Use different types of fish or seafood, such as shrimp or squid, for a different twist.
Tips and tricks:
- Make sure the batter is thick enough to coat the fish evenly.
- Soaking the galunggong in water helps to rehydrate it and make it easier to skewer.
- If using a grill pan, lightly oil it before grilling to prevent sticking.
Storage instructions:
- Store any leftover pinuneg tinapang galunggong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pinuneg tinapang galunggong on a platter with the dipping sauce in a small bowl on the side.
Garnishes:
- Garnish with chopped scallions or cilantro for added color and flavor.
Pairings:
- Serve with steamed rice and a side of vegetables, such as grilled eggplant or sautéed bok choy.
Suggested side dishes:
- Steamed rice
- Grilled eggplant
- Sautéed bok choy
Troubleshooting advice:
- If the batter is too thin, add more flour to thicken it.
- If the batter is too thick, add more water to thin it out.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use clean and sanitized utensils and equipment when preparing and cooking the dish.
Food history:
- Pinuneg is a traditional Ilocano dish from the northern Philippines that is typically made with pork blood and innards. This recipe is a variation that uses fish instead.
Flavor profiles:
- The pinuneg tinapang galunggong has a crispy and savory exterior from the rice flour batter, and a smoky and slightly sweet flavor from the smoked galunggong. The dipping sauce adds a tangy and slightly spicy kick.
Serving suggestions:
- Serve as an appetizer or as a main dish with steamed rice and a side of vegetables.
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Region: Philippine