STEAMED TAHONG, Pulutan


STEAMED TAHONG, Pulutan

Easy 10 to 15 minutes STEAMED TAHONG PULUTAN RECIPE .

The BEST TAHONG or GREEN MUSSEL COOKING METHOD is just plain steaming, straight from the source.

The fisherman just simply steamed their tahong for their family straight the sea, not even a salt is added.
Serve with a vinegar dip.

Today we are going to have some steamed tahong, but we have to use some garlic and some salt, our tahong was sourced at nearby wet market, it is not as fresh as the day’s catch of the fisherman, but of course it is still fresh.

Some reserve and consume the steaming juices, for me I have to discard it, first I am not too sure where the tahong came from, I just bought it from the wet market. Second most of the time, I find the tahong juices to strong and mask the succulent sweetness of the tahong meat.

Below is the recipe on how I cook my Steamed Tahong

In a medium sized pan, throw in about 1/2 head crushed garlic.
Then add in 1 to 1/2 kilo of cleaned tahong, green mussels.
Throw in about 1/2 tbsp. salt, cover and let it steam for 10 minutes.
Halfway during steaming stir the green mussels, making sure that the already opened mussels are shifted to the top of the pan.
Repeat process until all the mussels are already opened.
When done transfer to a serving dish, discard the steaming juices.
Serve with soy sauce and vinegar dip with chopped garlic and onions.

For the dipping sauce, thoroughly mix  1/2 head chopped garlic, 1/2 chopped onion, 1/3 cup soy sauce, 1/3 white vinegar and 1 tbsp. wash sugar.

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