Gingered Tahong and Tahong Soup with Malunggay Leaves

  • 2 cloves garlic, sliced
  • 1/4 cup ginger slivers
  • 1 kg. fresh tahong
  • 1/2 cup malunggay leaves, stems removed
  • 2 tablespoons vegetable oil
  1. In a large stockpot, saute ginger and garlic in oil for 5 minutes.
  2. Add tahong and 2 cups water.
  3. Let boil, cover and allow to boil until all the tahong shells open, shaking pot occasionally to allow shells to cook evenly.
  4. Remove from fire.
  5. Transfer tahong into a serving bowl.
  6. Pour bowl into a clean stockpot leaving behind dirt particles and ginger slivers.
  7. Put stockpot over high heat.
  8. Add 4 cups water and let boil.
  9. Add malunggay leaves and simmer for 3 minutes.
  10. Taste and adjust seasoning according to taste if necessary.
  11. Serve hot.
Cooking time: 20 minutes
Makes four (4) servings
Cost per serving P14.00

Tip: Buy your tahong from vendor you know will sell fresh tahong. Cook the tahong as soon as you get home.


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