Overseas Pinoy Cooking

STEAMED TAHONG, Pulutan Easy 10 to 15 minutes STEAMED TAHONG PULUTAN RECIPE . The BEST TAHONG or GREEN MUSSEL COOKING METHOD is just plain steaming, straight from the source. The fisherman just simply steamed their tahong for their family straight the sea, not even a salt is added. Serve with a vinegar dip. Today we are going to have some steamed tahong, but we have to use some garlic and some salt, our tahong was sourced at nearby wet market, it is not as fresh as the day’s catch of the fisherman, but of course it is still fresh. Some reserve and consume the steaming juices, for me I have to discard it, first I am not too sure where the tahong came from, I just bought it from the wet market. Second most of the time, I find the tahong juices to strong and mask the succulent sweetness of the tahong meat. Below is the recipe on how I cook my Steamed Tahong In a medium sized pan, throw in about 1/2 head crushed garlic. Then add in 1 to 1/2 kilo of cleaned tahong, green mussels. Throw in a...

Tinolang Tahong with Sotanghon .   I had a similar dish called Tinolang Halaan with Sotanghon . Today I tried a version using tahong or mussels . Cooking the dish is basically the same, it is also similar to any tinolang tahong or tinolang halaan . All I did was to add some extra liquid and some soaked sotanghon noodles. Tinolang Tahong with Sotanghon is obviously soupy dish that is ideal to go with hot steaming rice.  Now if you are still looking for ways to cook your tahong or halaan just click the link list below to check out the recipes of similar post of mussels and clams in the archives. Pinaputok na Tahong Tinolang Tahong at Pechay Baked Tahong, Baked Mussel Adobong Tahong Ginataang Tahong Tinolang Tahong Ginataang Halaan with Malungay at Bulaklak ng Kalabasa Clams with Kangkong in Chili and Black Bean Sauce Tinolang Halaan with Kangkong Tinolang Halaan with Sotanghon Sinuam na Halaan at Mais, Clam and Corn in Ginger Soup...

Ginataang Halaan with Kangkong . Ginattang halaan is not new to OPC , we have a couple of versions of ginataang halaan with malungay , click the link below should you want to check out the post on the archives. Ginataang Halaan Ginataang Halaan with Malungay at Bulaklak ng Kalabasa Today I want to share the recipe of another ginataang halaan using kangkong for the vegetable ingredient. Cooking is basically the same, except that the stalks of kangkong should be separated from the leaves. Kangkong stalks require longer cooking time than the leaves and should be added at earlier stage of cooking. Here is the recipe of my Ginataang Halaan with Kangkong, enjoy. Ingredients: 1 kilo halaan, clams 2 big bundle talbos ng kangkong, trimmed, separate stalks from the leaves 1-2 thumb sized ginger, skinned, cut into strips 1/2 head garlic, peeled, crushed, chopped 1 medium size onion, peeled, chopped 2 pcs. long green chili 1-2 siling labuyo, chopped 4...

Ginataang Halaan with Malungay at Bulaklak ng Kalabasa . Squash flower are deliciously beautiful, they are in abundance during the summer months in the in Muntinlupa and San Pedro, Laguna area. The banks of Laguna Lake become dry during summer, exposing a very fertile land. The residence along the lakes take advantage of this fertile dry bank of the Laguna Lake and plant all kinds of vegetables including kalabasa , that’s where our special squash flower ingredient came from. There is an abundance of fresh vegetables during this time. I thought the beautiful squash flowers would go best with one of my favorite seafood , halaan cooked with coconut milk . As expected my Ginataang Halaan with Malungay at Bulaklak ng Kalabasa , did not only looked great it did taste great as well. Here is the recipe of my Ginataang Halaan with Malungay at Bulaklak ng Kalabasa , would you try to cook it if you find squash flower at your location? Ingredients: 1 kilo halaa...

Pinaputok na Tahong . Once again I am sharing another OPC’s innovative dish , this one was inspired by a popular Pinoy dish called Pinaputok na Pla-pla or Pinaputok na Tilapia or Isda . If you are running out of ways to cook your tahong or you are simply sick of your usual Tinolang Tahong and looking for something different to cook your tahong , why not try my Pinaputok na Tahong . To make my Pinaputok na Tahong I have to tweaked the stuffing ingredients intended for Pinaputok na Pla-pla and incorporate it with the tahong to achieved a similar flavor of Steamed Tahong and Pinaputok na Tahong . I omitted the bagoong alamang and sampalok sinigang mix from the ingredients, which I thought were not appropriate with tahong, instead I used some tanglad and some salt. For final touch I was hoping to drizzle some olive oil or topped with   butter   but in the end I used margarine to really make my Pinaputok na Tahong uniquely Pinoy . My next problem was ...

Tinolang Tahong at Pechay, Green Mussels with Bok Choy . Back home we would prefer our tinolang tahong with kangkong. But when in overseas kangkong will likely be not available in most part of the world. Down here in Australia kangkong is only available in some key cities with significant number of Asian communities . I am presently located in some remote mining town here in Australia therefore I had to innovate or find an alternative to kangkong . Luckily bok choy is for some reason is one of the more common Asian vegetables here, which is as good as kangkong for my tinolang tahong . Frozen green mussels from New Zealand are readily available in most supermarkets here. In fact I have already posted a recipe using New Zealand frozen green mussel, Green Mussels and Vegetables in Coconut Milk . Tinolang Tahong with Sotanghon and Spinach Recipe Cooking tinolang tahong with pechay is not new, you may have found a similar recipe in the net already. But I am ...

Clams with Kangkong in Chili and Black Bean Sauce . Once again I would like to share another original OPC recipe . Halaan and kangkong combination are always popular in Pinoy cuisine . Pnoys alsways cooked halaan with kankong most of the time. Today I am sharing a new cooking method of halaan and kangkong aside from  tinolang halaaan .  Clams with Kangkong in Chili and Black Bean Sauce  is a  seafood shells  and  vegetables quick stir fried dish . For the sauce I just used a regular sweet chili sauce and tausi that are regular ingredients in  Pinoy cooking . Cooking is fairly simple, the secret is timing on adding the  kangkong stalks  and leaves at different times as the clams are being stir cooked to avoid over cooking the  seafood . Here is the recipe of my  Clams with Kangkong in Chili and Black Bean Sauce . Ingredients: 1 kilo clams, halaan 1 bundle kangkong, separate leave from stalks 1/2 cup black bean, t...

Tinolang Halaan with Kangkong is no different from my previous post of clam with ginger soup dish. In the archives I have several clam soup dish, click the links below if you want to see them. Tinolang Halaan Tinolang Halaan with Sotanghon Clam and Corn in Ginger Soup Most of you may already know that kangkong is the usual vegetable used with tinolang halaan , but I wanted to post the recipe for the benefit of those who are still learning how to cook. Here is the recipe of how I cooked my Tinolang Halaan with Kangkong . Ingredients: 1 kilo halaan, clams 1-2 thumb size ginger, sliced into strips 1/2 head garlic, chopped 1 medium size onion, sliced 1 bundle kangkong tops, trimmed 2-3 pieces long green chili cooking oil Cooking procedure: Wash clams and place in a bowl, cover with water and let sit in for several hours to allow the clams to expel dirt and discard water, wash and drain. In a wok or pan sauté garlic, ginger and onion. Pour 1 cup water and bri...

Green Mussels and Vegetables in Coconut Milk . This is a my version of ginataang tahong with vegetables. For this recipe I used squash and string beans which were the only available vegetables at the time of cooking. Any vegetables may be used for the recipe if you wish. For the coconut milk I used canned concentrated milk which are normally available in most supermarkets. Now there is nothing better using fresh coconut milk , again use it if you have access to freshly extracted coconut milk. Cooking is basically similar to other seafood ginataang recipes except that the mussels were pre-boiled to remove some of the unwanted shells to give room for the vegetables in the pan. Here is the recipe of my Green Mussels and Vegetables in Coconut Milk. Ingredients: 1 kilo frozen green mussels, defrosted 1 big canned condensed coconut milk 2 thumb size ginger cut into slivers 1/2 head garlic, chopped 1 medium size onion chopped 2-3 tbsp. fish sauce 1/2 tsp. peppercorns, ...

Tinolang Halaan with Sotanghon . I bought a kilo of halaan from S&R earlier today which make me think and try to innovate on how to cook halaan or clams aside the traditional Tinolang Halaan this evening. I thought adding sotanghon to the traditional tinolang halaan would do the trick. Initially I wanted to add some ampalaya leaves to the dish similar to my Tinolang Manok with Sotanghon but I forget to buy ampalaya leaves so I settled to used malungay leaves instead. I had to get the malungay leaves from our neighbour it was already too late to go to the vegetable market. Cooking the dish is basically the same method with all my halaan tinola recipes. Here is the recipe of my Tinolang Halaan with Sotanghon . Ingredients: 1 kilo halaan, clams 150 grams sotanghon noodles, soaked, rinsed 1 bundle malunggay leaves, discard stems 3-5 stalk spring onion, chopped 3-5 pcs. green long chili 1 thumb size ginger, sliced into strips 1/2 head garlic, chopped 1 medium size...

Ginataang Tahong is another alternative cooking method for mussels which I like to share. In the Philippines we have the green mussels which we Pinoy usually cooked it with ginger, tinolang tahong or broiled it with cheese, baked tahong . The mussels available here in Australia are the blue mussel varieties. They are sold live, scrub cleaned, de-bearded and ready to cook . They are vacuumed pack in plastic packs with salt water to last and stay alive for at least 7days and available in most supermarkets and seafood shops at 1 kilo a packet “live pot ready mussels”. The other day I bought one and kept it in my refrigerator for a couple of days that was convenient, just imagine live mussels you can keep in your refrigerator and cook it whenever you have time with in 7days. Today as I mentioned above I like to share how I cook Ginataang Tahong or Mussels in Coconut Milk . The best method is to first steam the live mussels in their own juice, remove from the pot and separate the ...

Sinuam na Halaan at Mais, Clam and Corn in Ginger Soup . Today I found this vacuum packed pre-cooked gourmet clams at a seafood shop. It is excessively costly but what the heck it’s been ages since we had halaan. I wanted a soup of halaan with corn kernels with ginger and lemongrass similar to Bisaya tinowa soup. Fresh sweet corns on cobs were available on my favourite supermarket but it was equally costly and it would end up an expensive lunch. In the end I have to settle for canned corn kernels. Frozen chili leaves are also available on one of the Filipino food shop here, again it was excessively exorbitant and they come in large package it’s not worth for its purpose as an alternative I will just use baby spinach and will use extra green chilli. The lemongrass was also expensive but I have one stalk siting in my fridge for some time. Use of lemongrass may be omitted if it’s not available. In some supermarket bottled chopped lemongrass are available but I have not tried...

Adobong Tahong is one alternative method of cooking mussels. Frozen mussels are usually available in most part of the word but sometimes we Pinoys are hesitant on buying them for the reasons that we are used to eating them fresh from the shells. Today I will share to you my version of adobong tahong. I used frozen mussels but fresh one is fine as long as the shells are removed. The only set back is when mussels are overcooked they tend to be rubbery, so avoid cooking them to long. But for adobong tahong we have to settle for the little rubbery texture, for me I don’t mind as long as they are not that bad and its best to have a little chewiness on them. It may be a bit troublesome to find good quality of mussels in Metro Manila but sometimes you could find them at big supermarkets. Here is the recipe of my Adobong Tahong . Ingredients: 1/2 kilo mussel meat 1/2 head garlic crushed 2-3 slivers ginger 1-2 red chili, sliced 1/4 cup vinegar 1/4 cup cooking oil 2-3 tbs...

Baked Tahong, Baked Mussel , is a popular party dish. Baked tahong is a classic alternative cooking method for the ever abundant tahong beside the usual tinolang tahong . It is a simple dish except for the fairly troublesome cooking preparation. The tahong also needs to be cooked in an oven which is also a problem to some who may not have one. As an alternative an oven toaster can be used, I have used it my self in several occasions, otherwise just grill the tahong but you would not get the burnt mark on the cheese toppings. Here’s how I baked it. Ingredients: 1 kilo large tahong , mussels 1/2 cup butter 1/2 head garlic, finely minced quickmelt cheese, grated Cooking procedure: Wash mussels and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the mussels to expel sand and discard sea water, change water frequently and wash and drain. Put the mussels in a large pan, add in 1/2 cup of water, let boil and st...

Spaghetti with Clams . Spaghetti to most Pinoys is made up of usually overcooked spaghetti in sourly sweet tomato sauce and sometimes with banana ketchup ground pork and/or beef, hotdog and other finely chopped vegetables. With all those required ingredients Pinoy spaghetti don’t come cheap, for this reason most of the time home cooked spaghetti are only served at special occasions. There are other simpler and cheaper ways to cook and enjoy spaghetti that can be prepared at home, one such is spaghetti with sardines. Click here to see that post . Today I would like to share another way of cooking spaghetti. Spaghetti with halaan uses clams that are in abundance at wet markets and just garlic and kinchay (Chinese parsley) as aromatics ingredients. Olive oil might not sound normal to Pinoy cooking, if not available use a good vegetable oil. Using wine is an option for this recipe but if it’s available it is good to use some. Fresh clams are best for this recipe but the clams s...