1/2 kilo tahong
1/4 kilo squid, medium
1 cup young chili leaves
1 cup watermelon juice
1 siling panigang
1 bulb onion, chopped
3 cloves garlic, minced
5 thin ginger slices
fish sauce to taste
1 tsp ground pepper
cooking oil watermelon slices as adornment
Clean tahong and squid. Cut squid. Set aside. Saute garlic, onion and ginger. Add squid and tahong. Stir. Season with ground pepper and fish sauce to taste. Add watermelon juice and bring to boil for five minutes. Add young sili leaves and sili panigang. Continue heat for few minutes. Adorn with watermelon slices. Serve hot.
1/2 kilo tahong / mussels
2 block tokwa, cubes
1 bundle kangkong
1 head white onion, quartered
3 cloves garlic, minced
soy sauce and vinegar to taste
Wash and cut young kangkong leaves. Clean tahong. Boil for three minutes. Cool and drain. Remove from the shell. Sauté garlic, onion and ginger. Add tahong. Stir and season with pepper. Mix tokwa. Add tahong stock. Season with soy sauce and vinegar to taste and cover the pan. Add kangkong leaves and boil for few minutes. Serve.
A quick recipe I did for dinner. I observed several video recipes while roasting cacao. I cooked the few mussels bathing in half filled bin near the kitchen sink. That was also while roasting cacao.
Other recipes have lot of garlic, with few bay leaves and shells removed. However, I hate dishes with too much garlic, no bay leaf was available and I was too busy to pry the mussels off the shells. I was roasting cacao. I was hungry and must eat asap.
Here is the slightly modified procedure:
1) Clean the mussel shells thoroughly. Remove all the adhering debris. Set aside.
2) Slice one medium-size onion and chop one clove garlic. Fry in a small amount of oil over a low-fired stove until the chopped garlic turns golden brown.
3) Add the mussel while keeping the fire low. Cover and let simmer for 15 minutes.
4) Add enough water. Gradually add vinegar and soy sauce until the flavor suits your taste (record it on your recipe book).
5) Add whole black peppers. Bring to running boil for 15 minutes. Serve.
She said several times while having dinner that I should have not included the shells. I replied, we don’t have to worry about it. We can still remove the shells while eating.
Don’t be deceived! This is not a real tinolang tahong. This is an ordinary sauteed mussels. The slices of rare ripe papaya were added few minutes before putting off the fire. The remaining heat was enough to make the papaya soft but was too short to cause exchange of flavors. The papaya barely had tahong flavor and the latter barely had the first.
I think a tinolang tahong is a good idea and I should ask her to cook it the next time.
This tahong dish looks really yummy! Might not be true if you’re a bitter hater. The enticing leaves you see are bitter ampalaya shoots, talbos. The taste is even bitter than ampalaya fruits.
Ampalaya, bitter gourd, is a vine plant. It need support for its growth. Farmers build a horizontal treillage (balag) to provide sturdy support. The height is about six feet and may vary depending on farmer’s height. My father is rather short so he tend to build a lower balag.
Not all ampalaya shoots are harvested for sale. In fact, bitter gourd is grown for its fruits, not for its shoots. All ampalaya leaves from stem base and before it reaches the balag are removed. I never know what is the purpose. Shoots grow about 12 inches above the ground and before it reaches the balag. Those shoots are harvested and sold. A farmer can only harvest large quantity of talbos ng ampalaya if he has a wide plantation area.
Now lets deal with the yummy bitter dish.
Gather all the ingredients:
1/2 kilogram tahong, be sure there is no RED TIDE SCARE before buying
2 gloves garlic, minced
3 onion bulbs, sliced
one thumb size ginger, sliced
3 tomatoes, crunchy ripe, sliced
1/4 kilogram talbos ng ampalaya
1 cup water
Follow the cooking procedures:
1) Wash tahong thoroughly. Removed all adhering dirt with a sharp knife. According to my neighbors, mussel storage even in refrigerator and freezer is not recommended. Rinse other veggie ingredients in running water.
2) Saute onions, garlic, ginger and tomatoes for fifteen minutes over low flame. A regular fast saute can be done alternatively.
3) Add tahong and water and bring to boil for five minutes.
4) Add patis (fish sauce) to taste.
5) Drop ampalaya shoots. Continue boiling for 30 seconds and remove from flame immediately.