Ingredients
Filling
170g salinas (or tamban), deboned
300g kamote (sweet potato), boiled and mashed
1 medium white onion, diced
1 stalk leeks, chopped
3 cloves garlic, minced
1/2 tbsp fish masala
Sauce
10 pieces tomatoes
1 tbsp tomato paste
1 medium white onion, diced
1 stalk leeks, chopped
1/2 tbsp fish masala
1/2 tbsp vinegar
1/4 tbsp sugar
1/2 tsp salt
Dough
300g flour
1/4 tsp salt
1 tbsp oil
Water
How to Cook — Samosa with Tinapa
1. Make the Filling
1. Sauté garlic and onion until fragrant.
2. Add chopped leeks and cook for 1 minute.
3. Add the flaked tinapa (salinas or tamban) and mix well.
4. Add the boiled and mashed kamote, stirring until combined.
5. Season with fish masala.
6. Cook for 2–3 minutes, then set aside to cool.
2. Prepare the Dough
1. In a bowl, mix flour and salt.
2. Add oil, then slowly add water until a smooth dough forms.
3. Knead lightly and let it rest for 15 minutes.
4. Divide the dough into small balls and roll each into a thin circle.
3. Assemble the Samosa
1. Cut each rolled dough circle in half.
2. Form each half into a cone.
3. Fill the cone with the tinapa–kamote mixture.
4. Seal the edges with a bit of water.
4. Fry
Heat oil over medium heat.
Fry the samosas until golden brown and crispy.
Drain excess oil on paper towels.
5. Make the Sauce
1. Sauté garlic and onion.
2. Add chopped tomatoes and cook until softened.
3. Stir in tomato paste, fish masala, vinegar, sugar, and salt.
4. Simmer until slightly thick and flavorful.
5. Serve with your crispy samosa.
By: Chef Myles
