Comments on: Pinangat na Pompano

By: Lalaine Manalo

Lalaine Manalo — Wed, 11 Aug 2021 03:28:03 +0000

In reply to Melanie De Leon. Just soak them in warm water to extract the pulp and add to the pinangat.

By: Mai

Mai — Wed, 11 Aug 2021 02:26:19 +0000

Delicious! Perfect pair with newly cooked steamed rice!! Thanks for sharing ♥️♥️♥️

By: Melanie De Leon

Melanie De Leon — Thu, 15 Jul 2021 11:16:02 +0000

I made this and loved it!!
How would I use tamarind blocks found in asian stores in place of tamarind powder? I am sensitive to MSG and other chemicals.
Thank you for sharing your recipes.

By: Verique capati

Verique capati — Mon, 12 Apr 2021 17:36:48 +0000

Very easy to use and make...the flavor is so well done you must try this recipe if you are filipino.I highly recommend if you don't have Roma tomatoes you can use cherry tomatoes and you will still get the same sweet flavor and also use the fish sauce works perfectly

By: Isa

Isa — Mon, 22 Mar 2021 20:41:44 +0000

Hello there,

You should try going to Super King or Vallarta if you have one close to you. They usually carry a wide selection of fresh and dried tamarind.

Hope this helps. Have a good one!

By: Melanie

Melanie — Tue, 01 Dec 2020 03:25:41 +0000

I’m excited to try this after I followed your recipe for paksiw na isda.
Can I use the tamarind that comes in a block? How much of it?
Thank you and more power!
Melanie

By: TOM

TOM — Sun, 23 Aug 2020 01:06:18 +0000

My filipina girlfriend liked this dish, I did add sliced jalapeno and made my own tamarind water by boiling tamarind and using tamarind powder. The pampano is good here in the US but I'm sure this dish would be much better fresh in the Philippines.

By: Dinah Ferro

Dinah Ferro — Sun, 17 May 2020 14:40:07 +0000

I love this recipe! I've made it over and over again - the mouth puckering sourness of the sauce is perfect for this fish. Thanks for the recipe!

By: Lalaine Manalo

Lalaine Manalo — Fri, 05 Jul 2019 14:50:37 +0000

In reply to Ed Aratas. Hello, Ed, Thank you so much for your feedback. Yes, I agree, fresh ingredients are always better but it's just that I live in the U.S. and I don't always have access to fresh tamarind :(

By: Ed Aratas

Ed Aratas — Fri, 05 Jul 2019 00:06:02 +0000

This is a common but delicious Ilocano dish but onenof the best. Please try fresh ingredients, not the powdered ones..

By: Lalaine

Lalaine — Sat, 07 Dec 2013 05:13:43 +0000

In reply to ann. Hello Ann I use about 1 tablespoon of tamarind powder. Thanks

By: ann

ann — Fri, 06 Dec 2013 16:09:58 +0000

how much tamarind powder? thanks