Culinary Masterpiece of Batangas

Being a Batangueña by blood and heart, I was raised up in a typical diet that is quite common in a household in Batangas. That diet includes a Sinaing na Tambakol (yellow fin tuna boiled in tamarind soup) and Bulanglang (in Batangas, Bulanglang is a boiled mixture of vegetables such as squash, okra, string bean, with a little salt and cloves of garlic and ginger). Me and my siblings, when we were young, have Sinaing na Tambakol for breakfast, for lunch and also dinner. We oftentimes joke around and murmur, everyday is a Sinaing na Tambakol Day. Not to mention the fact that my grandmother used to be a fish vendor, a tambakol fish vendor. (So, yeah, that explains  why we have  Tambakol for every meal in what seems like forever). But I can still greatly recall my childhood memories how every morning was awaken by the cooing of a rooster and was delighted by sinangag (fried rice), sinaing na tambakol (again and again) and the ever famous, freshly brewed kapeng barako.

Well, Batangas cuisine is not just about the Sinaing na Tambakol, but it is one thing I miss a lot when I got the chance to move and study here in Manila. Rarely to never at all would I find a restaurant that offers it on their menu. So it is fair enough to say that Sinaing na Tambakol is one of the authentic cuisines found in Batangas.

This is Sinaing na Tulingan. Couldn't find photo of Tambakol. Argh.
Credits to Batangenyo.net

When you get a chance to have a trip in Batangas, never miss out some of these delicacies:

• Bulalo (beef bone marrow and shank boiled) – I personally recommend that you try Rose and Grace Restaurant at Santo Tomas, Batangas (for the travelers who has unlimited budget) or Banay-Banay Eatery in San Jose, Batangas (for the budget yet quality conscious ones)
• Lechon (roasted pig) – Balayan, Batangas is the place to be. Their annual Parada ng Lechon showcases “dressed up” yet luscious lechons.
• Goto – Here in Manila, Goto is similar to a congee or “lugaw”, but in Batangas, when you order a Goto, they will give you a bowl of simmered “lamang loob” of a pig or a cow. It is garnished with a fish sauce, calamansi and a chili. You must try “Gotohan sa Barangay” in Lipa City. Even the affluent ones line up to have their goto at Gotohan sa Barangay.
• Tapang Taal (jerked pork) – As the name suggests, you can find it in Taal, Batangas. It is perfectly served with hot tablea tsokolate (native cocoa chocolate used in making champorado).
• Lomi – Batangas lomi is not your ordinary lomi. When you try it in Ibaan, Rosario or Lipa, your definition of lomi will change. I assure you.
• Sinukmani – A sweet native kakanin found in Rosario, my hometown. Rosario hosts the Sinukmani Festival that has gained them the ‘Sinukmani’ identity.
• Nilupak – A sweet goody made of cassava, milk and coconut.
• And of course, my ever favorite, Sinaing na Tambakol / Tulingan or Tawilis. - These fishes were to be cooked in an earthen pot or palayok for several hours with tamarind, some cloves of garlic, pinches of salt and pepper. According to my grandmother who considers herself an expert in cooking Sinaing na Tambakol, the secret of a savory sinaing is a long cooking time. The longer the pot is on fire, the more delicious it will get.

  

Truly, Batangas is one heck of a tourist destination, not only because of its beaches, mountain treks, historical and cultural attractions, but also its culinary masterpieces. A Thomasian will not be labeled as a true blooded Thomasian if he / she has not experience the ever renowned España flood, similar as if a tourist hasn’t tried Sinaing na Tambakol or bulalo or lechon or tapang Taal or goto or lomi or sinukmani or nilupak, he / she hasn’t experience the very best of Batangas.

(Article contribution to University of Sto. Tomas' College of Tourism and Hospitality Management's Magazine. 2008-ish)