Tinolang Tahong


Tinolang Tahong

Third day and still no meat, so today we will be putting some protein back to your system by using mussels as the main ingredient.

Tinolang tahong might be one of popular lenten dishses as its easy to prepare and this dish is one of the cheapest dishes you can have in the Philippines.  Having said  that cheap does not equate to tasting really bad as this this surely packs a lot of flavour, the soup flavours are simply stunning and I can have this every day. This dish is the Philippine version of the Moulles Marinieres but instead of cooking it in wine we just simply use water but with the help of ginger and garlic the flavours are greatly enhanced.

Ingredients

1 kg mussels, cleaned
1 thumb sized ginger, julienned
1 large onion, chopped
6 cloves garlic, minced
1 bunch chilli leaves (can be substituted with moringa leaves or spinach)
fish sauce
freshly ground pepper
oil

Method

1. In a pot sauté garlic, ginger and onions.
2. Add mussels then pour 5 cups of water, bring to a boil then simmer covered.
3. Once shells are opened add the chilli leaves.
4. Simmer for two more minutes then season with fish sauce and freshly ground black pepper.

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18 thoughts on “Tinolang Tahong

  1. I love mussels, I do the same w/a splash of white wine but I haven’t tried fish sauce. Definitely worth a try, thank you for sharing.

  2. When we’re lucky enough to have tahong here in Zamboanga, or when we bring it home from Manila, making it into soup is non-negotiable because it’s one of the best soups that I’ve tasted and a family favorite! :D

  3. I’m working backwards as I’ve missed a few days and now you really have me drooling and in definite need for some mussels. I’m not sure which one I would be more excited about – I’d definitely need to make both the fritters and this one. :)

  4. Pingback: Marinated Mussels « Ang Sarap (A Tagalog word for "It's Delicious")

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