How to Cook Tinolang Tahong
Tinolang tahong is a comforting Filipino soup made with fresh mussels, ginger, garlic, and leafy greens, creating a light yet flavorful broth perfect for any meal.
Servings: 3 servings
Calories: 210kcal
Ingredients
- 1/2 kilo tahong mussels
- 1 bundle pechay or dahon ng sili
- 1 inch long ginger julienne
- 4 cloves garlic minced
- 1 pc red onion sliced
- 1 Tbsp. patis or to taste
- salt and pepper to taste
- 1 pc small green papaya slightly ripe
- 2 Tbsp. cooking oil
- water
Instructions
How to cook Tinolang Tahong:
- Clean the mussels well and soak in a salted water (about 1 tsp of salt) in a small basin for about an hour. Drain.
- Peel the green papaya and cut in halve. Remove the seeds and slice into cube or rectangular pieces.
- In a medium size wok, heat oil and saute garlic until fragrant. Follow the ginger and onion and saute until the onions are soft.
- Put the mussels and gently stir cook for 5 minutes or until the shells are opened and the color of the meat turns to orange or white.
- Next is add the papaya and mix for a while then add the patis, salt and pepper to taste.
- Pour water just enough to cover the mussels. Cover and bring to a boil, lower heat then simmer for 10 minutes or until the papaya is cooked.
- Last but not the least, add the pechay or siling labuyo leaves then cover and simmer again for 3 to 4 minutes. Serve hot.