Sinabawang tahong, also known as gingered mussel soup or tinolang tahong, is the most simple and widespread technique of preparing fresh mussels in the Philippines.
Sinabawang tahong is easy to make with only a few ingredients and a refreshing ginger-based broth.
When it comes to the nutrition facts of the key ingredients, tahong (mussels), like any other shellfish, are high in vitamins and minerals, as well as protein, which contains all of the important amino acids. Their protein level is higher than that of finned fish. Tahong’s protein is easily digestible, so the body reaps the full benefits.
Protein is important for your general health since it helps you grow muscle, improve your immune system, strengthen your bones, and heal injuries. Mussels supply 40% of the daily protein requirement for the average individual in just three ounces.
Do you want to learn how to prepare this dish for your family or friends? Here’s how to do it.
— 1 pound fresh tahong (mussels), cleaned
— 1 medium sweet onion, sliced
— 3 cloves garlic, diced
— 1 thumb sized ginger, finely sliced
— 3 fresh tomatoes, chopped into chunks
— 1 tablespoons vegetable oil
— 2-3 tablespoons patis (fish sauce), add more if you want in the end
— 2-3 cups water
— 8oz. Sprite Cola
Cooking Sinabawang Tahong: A Step-by-Step Guide:
1. Thoroughly wash the tahong (mussel) and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.
4. In a pot, heat oil and saute garlic, onion and ginger.
5. Add tomatoes and saute until soften.
6. Add mussel and stir fry for 2 minutes.
7. Add sprite soda and simmer until shells are opened. Add water if necessary.
8. Add fish sauce and adjust seasoning with salt and pepper.
9. Add water spinach and simmer for 2 minutes.
10. Remove from heat then serve.