Tinolang Halaan

Tinolang Halaan
Tinolang Halaan. Yesterday was Friday, that mean it’s a rest day. I know most Filipinos here in UAE would just spend the whole day at home. The temperature outside is souring high, and its very humid summer has just started. There are some who beat the heat by going to the beach they go early morning and in the evening till night, most are going for a swim but some are going for fishing, claming in the morning and crabbing in the night. You’ll be surprise if I tell you how much could be catch if your on the right fishing place, “Balde baldeng” halaan at alimasag. I know I’ve been there on several occasions. Well what’s the connection of my cooking blog about Filipinos going at the beach? I tell you what.

Tinolang Halaan Recipe

Yesterday evening I went to Saba one of my favorite neighborhood Pilipino products grocery store then I notice this red pail full of clams (halaan). I know straight away that it’s for sale and what a bargain I couldn’t resist and bought two kilos, Inday the tindera add another half kilo as tawad. According to her, it’s a catch of her pinoy friend who went to the beach in the morning. The sand on the clams had already been expelled or spit out since this was a catch on the early morning so straight away I did cook it upon reaching home. Here is the recipe.



2 1/2 kilo halaan (clams)
2-3 stalk leech leaves, cut 2” diagonally
1-2 stalk tanglad (lemon grass)
1 pc. thumb size ginger, sliced into strips
1/2 head garlic, chopped
1 pc. medium size onion, sliced
2 tbsp. 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. Boil 2 cups of water with tanglad, set aside. Sauté garlic and ginger together in a pot or wok, then add sliced onion. Pour about 1 - 2 cups of prepared tanglad water. Bring to a boil. Add clams and allow water to boil once more and simmer until the clam shells open halfway. Add leech and simmer for another 30-45 seconds then turn off the heat. Serve hot.


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