Seafood Tinowa with Malungay

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.

Seafood Tinowa with Malungay Recipe

This probably not new but I could not resist to share it. How could you not resist a healthy malungay leaves added to the already wonderful seafood tinowa. I just love tinowa, every time I could see fresh ingredient in the market for sure it will end up as tinowa in our dinner.

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.

Ingredients:

Seafood Tinowa Ingredients

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
salt

Cooking procedure:

Seafood Tinowa with Malungay - Cooking Procedure

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. 

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more