Ginatang Sinaing Na Tulingan

Now after the sumptuous lunch, the left over fish is now ready to have a make over for the evening meal. The remaining fish is great for another dish.

1 pot of Sinaing na Tulingan
1 ½ cup thick coconut milk
1 cup thin coconut milk
3 medium size eggplant, sliced crosswise
3 long green chili

Pick the kamyas from the pot and discard. Transfer the slab of pork fat in a container and save it for another dish. Add the eggplant and the thin coconut milk. Simmer in medium heat for 5 minutes until the eggplant become soft and lumpy. Don’t forget to move or stir the coconut milk by a wooden spoon to prevent it from curdling. Add the remaining ingredients. Continue cooking until it became creamy and thick. Best serve when it is already in room temperature or semi warm. That’s why I like it to cook it five hours in advance.