Tinolang Tahong with Sotanghon and Spinach Recipe

Tinolang Tahong with Sotanghon and Spinach Recipe

This Tinolang Tahong with Sotanghon and Spinach recipe is from an old post from Overseas Pinoy Cooking web site.

The recipe is fairly easy but there are things or tips that I would like to share.

Allow the mussels to expel sand/dirt and the dirty sea water if the source is questionable. Place the mussels in a big bowl, cover with water and let it sit for several hours (entire day) then rinse thoroughly.

Alternately steam boil the mussels, with garlic and ginger, cook until the mussels start to open. Then discard the steaming liquid, check for un-open shells and discard, most likely an un-open mussel shell is spoiled.

Do not overcook the mussels, overcooked mussels will become rubbery and will shrink.

The sotanghon noodles should be pre-soaked tils off (but still firm), soaking will reduce cooking time. Do not be tempted that it is best to cook the noodles with the broth, so the noodles will absorb flavors. It is true but not with seafood, you will end up overcooking the mussels.

If spinach is not available, or it is a costly, you may use pechay, kangkong or any similar vegetables.


1 1/2 kilo tahong, green mussels
200 grams sotanghon noodles, soaked, rinsed
1 bunch spinach, trim tops and leaves
1 bunch spring onion, trimmed, chopped
3-4 pcs. green long chili
1-2 thumb size ginger, sliced into strips
1/2 head garlic, crushed, chopped
3 small size onions, sliced, chopped
1 stalk lemongrass, crushed, tie into a knot
1/3 cup fish sauce
1-2 tbsp. crushed black peppercorns
salt to taste
cooking oil


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