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Umbuyan, tinapa flakes wrapped in pechay leaves

Nov 22

Umbuyan is tinapa flakes sautéed in olive oil and wrapped in pechay leaves . Its origins in Manila is found in the place where Andres Bonifacio was born. When I looked for the definition of “Umbuyan”, I could only see “fish smoking house worker”, Tinapa is smoked fish so I understand the rationale behind the name of the dish. Try this recipe from the Chef of Ilustrado, the home of heritage Filipino-Spanish cuisine .

Umbuyan tinapa flakes

good for 2 persons:


¼ cup olive oil

25 gms. garlic

30 gms. onion

200 gms. tinapa flakes

9 pcs. petchay leaves

1 tbsp. fried garlic (for garnish)

Salt and pepper to taste


1. Sauté garlic and onion in olive oil until brown. Add the flaked tinapa and cook for 2 minutes.

2. Season sparingly (remember that the tinapa is already salty and flavorful) and set aside.

3. Spread 6 pieces of blanched petchay leaves on a food prep surface or plate.

4. Remove the stalks of the petchay leaves and chop the stalks together with the remaining 3 pieces petchay leaves.

5. In a separate bowl, mix with the flaked tinapa.

6. Scoop a spoonful of the mixture on top of the blanched petchay leaves then roll similar to how one would roll a spring roll.

7. Plate and sprinkle with the fried garlic. Serve warm or cold.

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