When I was working in the provinces, I was surprised because not a lot of people in the Visayas and Mindanao eat tahong or mussels. Some of them think that tahong is dirty because they thrive in murky, muddy waters. I don’t know with some, although there are also fishing villages where they cultivate tahongs for commercial comsumptions.
Another reason is probably because of the abundance of other seafoods in the provinces that’s why the humble tahong is not getting its due respect. Why would I eat tahong if there is talaba (Oyster)? But talaba in Manila is very expensive especially if you order it out from a classy restaurant. Very unreasonable. I remember ordering talaba in Iloilo — a small basin full of oysters only cost 35 pesos. Super cheap, di ba? But that’s another story.
Anyway, here’s a popular tahong dish my family always prepares. Some call it Tinolang Tahong or Sabaw ng Tahong. There’s a term my Lola used to call this dish before, but I coudn’t remember it. There were two version — one is ginisa (sauted in garlic and onion) and the other one is nilaga (stew). What I have below is ginisa because it’s more flavorful. I’ll just call this dish Sinabawang Tahong for the mean time until I remember the name. Enjoy!
INGREDIENTS:
- 1 tspn cooking oil
- 1 tspn butter (optional)
- 1 tspn garlic, minced
- 1 medium-sized onion, chopped
- 1 tbsp ginger, peeled and julienned (cut into strips)
- 1 kilo mussels (tahong), shells cleansed
- 1 cup of water
- 1 tspn fish sauce (patis)
- salt (optional) and pepper to taste
PROCEDURE:
1. In a large sauce pan over medium heat, saute garlic, onion and ginger in oil and butter. When the onion becomes transluscent, add the tahong. Stir occasionally for about two minutes.
2. Add water, patis and pepper. Bring to a boil stirring occasionally. Simmer until the tahong shells have all opened (Do not overcook the tahong! The meat will shrink if cooked for too long.).
3. You may add more water if the soup has dried up. Taste the soup base, then add salt only if needed.
4. Serve with steamed rice. Eat with your hands! Preferred condiment is a mixture of white vinegar and patis.
My partner asked me to cook tahong soup for tomorrow’s dinner. I couldn’t call my mom at this time to ask for the recipe, then I googled. Your recipe is what I got! With all the comments, I am confident I will ace this dish! Wish me luck!
Thanks, Pedmark! Sana successful.
hey!
THANKS for the recepi,! love tahong, but im used to the other style of cooking tahong! but i agree!! this one is more tasty!
yum!
Thanks! Happy to know that you like it.
I usually use bokchoy instead of spinach leaves – it gives that extra crunch to the recipe
Great suggestion! Thanks!
do you have to soak the tahong in water before cooking? my son is asking me to cook it for him tomorrow.
Hi Evelyn! Unlike other clams, you don't have to soak the tahong in water. Just make sure the shells are closed when you buy the tahong, then clean them with running water. Thanks for the question.
I usually cook this recipe, great tasting and affordable, nutritious and so easy to cook…..
Daisy, that's right! This is one of the most affordable seafoods in the market. They sometimes sell this in "tabo."
I love tahong and actually i am cookin right now thanks for sharing this recipe.I did add white wine and sprite soda so so tasty yummm!!!!
That's so true! White wine is great especially with seafood.
my husband is a korean and i didnt expect that his going to love this recipe…godbless!!!
Thanks. Glad to know he likes it.
Thanks for the recipe.I just did it awhile ago and its tasty I also added leaves of pepper. – jesi
That's great suggestion. Thanks!
I really love tahong, I also cooked this recipe but with a slight change in the procedures but still the end product is good. Tahong is a good aphrodisiac and is also healthy.
Yes, you bet!
This is a great tasting recipe, I tried adding spinach leaves too
Thanks for sharing
That sounds yummy. I think I'll try that next time.
interesting, must try this recipe at home… tnx
Please let me know if you like it.