Since I will be working on New Year’s Day, I promised the co-workers that I will be bringing some pasta for a little post-New Year celebration. I decided I’ll cook some tinapa pesto spaghetti.
Tinapa is a local preparation of smoked fish, typically using galunggong (scad), and is an typical part of the Filipino poor man’s diet. Not that I am looking down on it: tinapang galunggong has a rich smoky flavor and is great when fried and served with rice, chopped fresh tomatoes and sliced salted eggs.
A few months ago, the occupants of the Chairless Apartment ended up in a restaurant called Lime 88 which served humble street food prepared like haute cuisine. One of the dishes we tried was a smoked fish and pesto pasta that used tinapang galunggong. Lime’s tinapa and pesto spaghetti was very good so we decided to imitate the dish a few weeks later. It was surprisingly easy to prepare.
The day before the New Year, I went out to buy ingredients for the dinner with the housemates that I was preparing. I decided to buy the wet ingredients (meat, veggies, etc) in the local wet market instead of the supermarket so I could get them cheaper. Except that I was not able to find a vendor that sold tinapa.
I actually went out twice and went to two wet markets partly to look for tinapa. All the usual tinapa vendors I see on normal days are missing and were replaced by fruit vendors. It seemed that because tinapa is known to be a poor man’s food, it isn’t likely to be included in holiday dinners and no one was selling it.
It wasn’t a big deal for me yet; the pasta could wait until tomorrow and I could always look get them from a supermarket. The following day (i.e., yesterday), I was shocked to find out that the nearby supermarkets were closed for the New Year. The wet markets I passed looked like deserted ghost towns, with very few vendors opening their shops. None of them were selling smoked fish.
In the end, after going visiting three supermarkets and four wet markets, I decided to alter the pesto recipe.
Tinapa and pesto spaghetti
- Chop some garlic and flake some tinapang galunggong, carefully removing all fish bone. Two medium-sized tinapa is good for 1/3 kilo of dried spaghetti.
- Saute the garlic and tinapa flakes in oil. Lower the heat and add some pesto, three or four tablespoons for every 1/3 kilo of spaghetti. Ready-made pesto works fine.
- Add a little water to the pesto to make the sauce creamier. Add the pre-cooked spaghetti and mix it thoroughly to coat it with the sauce. Season to taste.
I promise I will not write about tinapa again for at least a month.