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3 medium-sized tulingan (skipjack tuna) (cleaned & cut into pieces)
1 cup of vinegar
1/2 cup of water
3-4 cloves of garlic (chopped)
2 medium-sized onions (chopped)
1 small ginger (chopped)
1 tbsp peppercorns
salt to taste
1 tbsp fish sauce (optional)
calamansi juice (from 2 pieces calamansi)
2 pieces chili fingers
3 cups coconut milk
2 pieces medium-sized eggplants (chopped)
4 pieces tomatoes (chopped)
1. Combine all ingredients in a cooking pot except coconut milk, eggplants & tomatoes.
2. Simmer for 15-20 minutes in medium heat.
3. Add coconut milk, eggplants, chili fingers & tomatoes.
4. Simmer again under medium heat for 10-15 minutes or until sauce is thicken.