From time to time, I tend to order a white meat dish over the red one. When I was offered ginataang tulingan, I readily said yes.
For me, any form of dish cooked in coconut milk (gata) is always pleasant to eat. Regardless if it is a plain combination of vegies, white meat, or red meat, still, the idea of coconut milk makes me want to try it even more.
A slice of tulingan is wrapped in pechay leaf so that each slice will have a pechay leaf on it and it will make the meat intact. I was surprised to find the taste of this dish quite good and seldom I encounter such a preparation. Normally, each region in the country has its own way in preparing a dish and at times, one can easily identify the dish because of the manner it is prepared.
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