Tinolang Tahong with Sotanghon
Tinolang
Tahong with Sotanghon. I had a similar dish called Tinolang Halaan with Sotanghon. Today I
tried a version using tahong or mussels.
Cooking the dish is basically the same, it is also similar to any tinolang tahong or tinolang halaan. All
I did was to add some extra liquid and some soaked sotanghon noodles.
Tinolang
Tahong with Sotanghon is obviously soupy dish that
is ideal to go with hot steaming rice.
Now if you are still looking for ways to cook your tahong or halaan just click the link list below to check out the
recipes of similar post of mussels and clams in the archives.
Tinolang Tahong with Sotanghon and Spinach Recipe
Here is the recipe of my Tinolang Tahong with Sotanghon, try it.
Ingredients:
1 kilo tahong, green mussels
150 grams sotanghon noodles, soaked, rinsed
1 bunch baby spinach
3-5 stalk spring onion, trimmed, chopped
2-3 pcs. green long chili
1-2 thumb size ginger, skinned, sliced into
strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, sliced
2 tbsp. fish sauce
salt to taste
cooking oil
Cooking
procedure:
Wash mussels, drain and place in a bowl.
Cover with water and let sit for several hours (entire day) to allow the
mussels to expel sand then rinse thoroughly. In a medium to large sauce pan the
sauté garlic, ginger and onion until fragrant. Add in the fish sauce, chili and
mussels, stir cook until the shells start to open. Add in 1 to 2 cups of
water and bring to a boil add in the sotanghon noodles and simmer for about 1
to 2 minutes. Correct saltiness if required. Add in the spring onion and baby
spinach leaves and cook for another minute serve immediately.
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