Adobong Tahong

Adobong Tahong
Adobong Tahong is one alternative method of cooking mussels. Frozen mussels are usually available in most part of the word but sometimes we Pinoys are hesitant on buying them for the reasons that we are used to eating them fresh from the shells. Today I will share to you my version of adobong tahong. I used frozen mussels but fresh one is fine as long as the shells are removed.

Adobong Tahong, Mussels in Vinegar

The only set back is when mussels are overcooked they tend to be rubbery, so avoid cooking them to long. But for adobong tahong we have to settle for the little rubbery texture, for me I don’t mind as long as they are not that bad and its best to have a little chewiness on them. It may be a bit troublesome to find good quality of mussels in Metro Manila but sometimes you could find them at big supermarkets. Here is the recipe of my Adobong Tahong.

Ingredients:

1/2 kilo mussel meat
1/2 head garlic crushed
2-3 slivers ginger
1-2 red chili, sliced
1/4 cup vinegar
1/4 cup cooking oil
2-3 tbsp. soy sauce
2-3 pcs. bay leaf
1 tsp. peppercorns
salt to taste

Adobong Tahong - Cooking Procedure

Cooking procedure:

In a sauce pan heat the cooking oil, suttee garlic and ginger until fragrant. Add in the mussels, peppercorns and bay leaf, stir cook for 1 to 2 minutes. Add in vinegar, soy sauce and red chili. Let simmer for 5 to 10 minutes or until most of the liquid has evaporated stirring occasionally. Season with salt to taste. Serve with rice.


Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Turbo Crispy Pata

Image
Turbo Crispy Pata . “Turbo” in Pinoy cooking refers to a dish cooked in turbo broiler , the most common is turbo chicken . On this post I want to share how to turbo cook crispy pata . This post is actually overdue, several readers have been asking if I had tried to cook crispy pata using the turbo broiler on my first crispy pata recipe a few years back. Click this link Crispy Pata , to see that post. If you are interested there is also a bonelsee version in the archives, click the link Boneless Crispy Pata to see that post. Ok back to my Turbo Crispy Pata , the idea of cooking crispy pata using the turbo broiler is to drain out or at least reduce the fats. With turbo crispy pata we have a healthier version . However the turbo crispy pata would not have the usual crisp skin with moist and succulent meat of a traditionally deep fried crispy pata . At least it is easier to cook, you won’t be dealing with splashes of hot oil. Remember this was my first attempt, th...
Read more