Tinolang Halaan with Sotanghon

Tinolang Halaan with Sotanghon. I bought a kilo of halaan from S&R earlier today which make me think and try to innovate on how to cook halaan or clams aside the traditional Tinolang Halaan this evening. I thought adding sotanghon to the traditional tinolang halaan would do the trick. Initially I wanted to add some ampalaya leaves to the dish similar to my Tinolang Manok with Sotanghon but I forget to buy ampalaya leaves so I settled to used malungay leaves instead. I had to get the malungay leaves from our neighbour it was already too late to go to the vegetable market.

Cooking the dish is basically the same method with all my halaan tinola recipes. Here is the recipe of my Tinolang Halaan with Sotanghon.

Ingredients:

1 kilo halaan, clams
150 grams sotanghon noodles, soaked, rinsed
1 bundle malunggay leaves, discard stems
3-5 stalk spring onion, chopped
3-5 pcs. green long chili
1 thumb size ginger, sliced into strips
1/2 head garlic, chopped
1 medium size onion, sliced
2 tbsp. fish sauce
salt to taste
cooking oil

Cooking procedure:

Wash clams, drain and place in a bowl. Cover with water and let sit in for several hours (entire day) to allow the clams to expel sand then rinse thoroughly. In a big pot sauté garlic, ginger and onion until fragrant. Add in the fish sauce, chili and clams, stir cook until it the shells start to open. Add in 3 to 4 cups of water and bring to a boil add in the sotanghon noodles and simmer for 3 to 5 minutes. Correct saltiness if required. Add in the spring onion and malungay leaves and cook for another minute serve immediately.