Tuesday, September 27, 2022

Tinolang Lapu-Lapu

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When you talk about “tinola” means it is a soup kind of Filipino dish. It is easy to make. Just pour water into a pot, and let it boil all the ingredients for at least 10 to 15 minutes season with salt and fish sauce. It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.

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As we know, the Philippines is surrounded by islands and it is very beneficial for us as Filipino citizens to have fish in our daily meals. The fisherman is always around in every place and easily gets fresh fish. Many variations of vegetables you can add to your tinola na lapu-lapu.

Ingredients:

  • 1/2 kilo of Lapu-lapu fish, wash and clean
  • 1 medium onion, cut
  • 2 pcs spring onion
  • 1 pcs of lemon grass
  • 2 thump size of ginger, crushed
  • 2 medium size tomatoes, sliced
  • 1 medium-size radish
  • 1 bundle of Kang Kong, separate between leaves and stalks for cooking purposes
  • 2 tbsp fish sauce
  • Salt and pepper to taste

Cooking Procedure

  1. In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
  2. Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
  3. Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.

Cooking Tips

  • Soak green vegetables with salt water.
    Do not overcook vegetables.
  • Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
  • Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.

Tinolang Lapu-Lapu

It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.
Prep Time15 mins
Cook Time25 mins
Calories:

Ingredients

  • 1/2 kl Lapu-lapu fish, washed and cleaned
  • 1 pc medium onion, cut
  • 2 pcs spring onion
  • 1 pc lemon grass
  • 2 pcs thumb-sized ginger, crushed
  • 2 pcs medium size tomatoes, sliced
  • 1 pc medium-size radish
  • 1 bundle Kang Kong, separate between leaves and stalks for cooking purposes
  • 2 tbsp fish sauce
  • 1 dash Salt and pepper to taste

Instructions

  • In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
  • Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
  • Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.

Notes

Cooking Tips

  • Soak green vegetables with salt water.
  • Do not overcook vegetables.
  • Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
  • Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.
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Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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When you talk about “tinola” means it is a soup kind of Filipino dish. It is easy to make. Just pour water into a pot, and let it boil all the ingredients for at least 10 to 15 minutes season with salt and fish sauce. It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.

- Advertisement -

As we know, the Philippines is surrounded by islands and it is very beneficial for us as Filipino citizens to have fish in our daily meals. The fisherman is always around in every place and easily gets fresh fish. Many variations of vegetables you can add to your tinola na lapu-lapu.

Ingredients:

  • 1/2 kilo of Lapu-lapu fish, wash and clean
  • 1 medium onion, cut
  • 2 pcs spring onion
  • 1 pcs of lemon grass
  • 2 thump size of ginger, crushed
  • 2 medium size tomatoes, sliced
  • 1 medium-size radish
  • 1 bundle of Kang Kong, separate between leaves and stalks for cooking purposes
  • 2 tbsp fish sauce
  • Salt and pepper to taste

Cooking Procedure

  1. In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
  2. Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
  3. Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.

Cooking Tips

  • Soak green vegetables with salt water.
    Do not overcook vegetables.
  • Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
  • Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.

Tinolang Lapu-Lapu

It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.
Prep Time15 mins
Cook Time25 mins
Calories:

Ingredients

  • 1/2 kl Lapu-lapu fish, washed and cleaned
  • 1 pc medium onion, cut
  • 2 pcs spring onion
  • 1 pc lemon grass
  • 2 pcs thumb-sized ginger, crushed
  • 2 pcs medium size tomatoes, sliced
  • 1 pc medium-size radish
  • 1 bundle Kang Kong, separate between leaves and stalks for cooking purposes
  • 2 tbsp fish sauce
  • 1 dash Salt and pepper to taste

Instructions

  • In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
  • Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
  • Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.

Notes

Cooking Tips

  • Soak green vegetables with salt water.
  • Do not overcook vegetables.
  • Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
  • Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.
- Advertisement -
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LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement -
Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -
More Recipes and Tips
- Advertisement -

When you talk about “tinola” means it is a soup kind of Filipino dish. It is easy to make. Just pour water into a pot, and let it boil all the ingredients for at least 10 to 15 minutes season with salt and fish sauce. It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.

- Advertisement -

As we know, the Philippines is surrounded by islands and it is very beneficial for us as Filipino citizens to have fish in our daily meals. The fisherman is always around in every place and easily gets fresh fish. Many variations of vegetables you can add to your tinola na lapu-lapu.

Ingredients:

  • 1/2 kilo of Lapu-lapu fish, wash and clean
  • 1 medium onion, cut
  • 2 pcs spring onion
  • 1 pcs of lemon grass
  • 2 thump size of ginger, crushed
  • 2 medium size tomatoes, sliced
  • 1 medium-size radish
  • 1 bundle of Kang Kong, separate between leaves and stalks for cooking purposes
  • 2 tbsp fish sauce
  • Salt and pepper to taste

Cooking Procedure

  1. In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
  2. Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
  3. Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.

Cooking Tips

  • Soak green vegetables with salt water.
    Do not overcook vegetables.
  • Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
  • Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.

Tinolang Lapu-Lapu

It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.
Prep Time15 mins
Cook Time25 mins
Calories:

Ingredients

  • 1/2 kl Lapu-lapu fish, washed and cleaned
  • 1 pc medium onion, cut
  • 2 pcs spring onion
  • 1 pc lemon grass
  • 2 pcs thumb-sized ginger, crushed
  • 2 pcs medium size tomatoes, sliced
  • 1 pc medium-size radish
  • 1 bundle Kang Kong, separate between leaves and stalks for cooking purposes
  • 2 tbsp fish sauce
  • 1 dash Salt and pepper to taste

Instructions

  • In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
  • Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
  • Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.

Notes

Cooking Tips

  • Soak green vegetables with salt water.
  • Do not overcook vegetables.
  • Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
  • Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -

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