Seafood Tinowa with Malungay
Seafood Tinowa with Malungay. Today I want to share a comport food. A classic dish from the Visayas and Mindanao. It’s another version of my seafood tinowa. Seafood Tinowa with Malungay, as the name suggest, I added some malungay to the basic tinowa. The addition of malungay bring up the simple tinowa to another level.
As a proof of my love of tinowa, I have already posted several tinowa recipe. Just click the link list below to check them out.
As most of my reader provably already know how to cook tinowa. But for the benefit of those who do not know how to cook tinowa, here is the recipe of my version of Seafood Tinowa with Malungay.
3-4 small to medium size danggit
1/2 kilo medium size shrimps or prawns
1/2 kilo clams
2 bundles malungay leaves, removed and discard stems
3 thumb size ginger, skinned, sliced
1 medium size onion, peeled, quartered
2 medium size tomato, quartered
2 stalks lemongrass, trimmed, stem crushed
1 bundle leeks, trimmed, cut into 2” length
Place clams in a plastic container with lid, cover with water and let sit for several hours to allow the clams to expel sand and discard sea water. Change water frequently. Wash and drain. Keep aside. Trim whiskers and legs of each shrimp. Wash thoroughly. Keep aside. Remove gills and innards of the danggit. Wash fish and slit diagonally across the middle, keep aside. In a medium size sauce pan bring to a boil 8 to 10 cups of water. Add in the tanglad, ginger, onion and tomato. Simmer for 3 to 5 minutes. Add in the clams, shrimp and fish. Continue to simmer for 2 to 3 minutes. Season with salt to taste. Add in the leeks and malungay cook for another 3 to 5 minutes or until fish are just cooked, until the clam shells are open and the shrimps turned to orange in color. Serve hot with a lot of rice.