Tinapa Recipes: Three Ways to Cook Andres Bonifacio’s Favorite Food

Our history books are filled with the life and death of Andres Bonifacio, like how he tore his cedula (community tax certificates) for instance, signaling the start of the revolution against the Spanish regime. Today, on the Supremo’s birthday, why don’t we celebrate his heroism by remembering his favorite food: tinapa!

 

Tinapa or smoked fish is traditionally eaten with rice and a side salad of chopped tomatoes and salted eggs. It is usually classified as breakfast food, but can be eaten during lunch or dinner, too. Over time, it has been reinvented and enjoyed numerous ways. Here are three tinapa recipes you can try:

 

Tinapa Spread Recipe  

(the original recipe can be found here)

 

Ingredients:

  • 1 medium tinapa (smoked fish), fried
  • 3 medium egg, hard-boiled, peeled, and chopped
  • 1 cup mayonnaise
  • 2 tablespoons pickle relish
  • 1 teaspoon sugar
  • salt, to taste
  • crackers, to serve

 

Procedure:

  1. Shred fried tinapa into flakes. Place flakes in a medium bowl.
  2. Add eggs, mayonnaise, pickle relish, and sugar. Mix well to combine.
  3. Season to taste with salt and pepper. Serve with toasted bread or crackers.

 

Tinapa Fried Rice

(the original recipe can be found here)

 

Ingredients:

  • 4 cups cold cooked rice
  • 3 tablespoons canola oil
  • 2 eggs, well beaten
  • 1 small onion, peeled and chopped
  • 3 cloves garlic
  • 4 pieces tinapa, deboned and flaked
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • salt and pepper to taste

 

Procedure:

  1. Using your hands, break rice into separate grains. Set aside.
  2. In a wide pan or wok, heat 1 tablespoon of oil. Add onions and garlic and cook until softened.
  3. Add tinapa flakes and cook, stirring regularly, for 2 to 3 minutes or until heated through. Remove from pan and keep warm.
  4. In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. Add rice and cook, spreading the rice on the entire cooking surface of the pan for about 45 seconds or until grains start to sizzle. Toss to redistribute. Repeat this a few times until the rice is heated through.
  5. Add soy sauce and season with salt and pepper to taste.
  6. Add the tinapa flakes, eggs, and green onions. Gently toss to distribute. Cook for another 1 to two minutes or until completely heated through. Serve hot.

 

Tinapa Pasta

(the original recipe can be found here)

 

Ingredients:

  • 2 tablespoons. olive oil
  • 5 pcs tinapa, fried, deboned, and flaked
  • 1 bulb garlic, peeled, and minced
  • 1 onion, minced
  • a handful of any pasta of your choice, boil until just before al dente
  • 1 tablespoon fish sauce
  • 1/3 cup cream/milk
  • ¼ cup parmesan cheese
  • 1 bunch parsley, roughly chopped
  • salt and pepper to taste

 

Procedure:

  1. In a deep pan, heat olive oil, over medium heat and sauté tinapa, onion, and garlic.
  2. Pour in fish sauce and add cream or milk. If using cream, dilute with at least ¼ cup of water and allow to simmer.
  3. Sprinkle in 2 tablespoons. of parmesan.
  4. Throw in your pasta and season to taste. Toss pasta in sauce and cook until al dente.
  5. On the last minute, toss the parsley into the pasta. Serve with parmesan, more parsley, and pepper.

 

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