Tinolang Tahong in the Philippines is a soup dish prepared with fresh mussels and are cooked in ginger broth. Leafy green vegetables such as spinach, moringa leaves or hot pepper leaves, along with a not so spicy green pepper, are sauteed in ginger, garlic and onions to make this delicious cuisine.
Tinolang manok, a popular Filipino soup dish, is the inspiration for this recipe. As the major ingredient in the original tinola version, chicken is used as the main ingredient. For the chicken version, green papaya and chayote can be used.
Tinolang tahong, like other Filipino soups, is easy and quick to make. In less than 30 minutes, you can have this as lunch or dinner on the table.
Tinolang tahong is also one of the least expensive dishes available in the Philippines. Having said that, inexpensive does not indicate inferior taste, as this certainly packs a lot of flavor, the soup flavors are really wonderful.
Tinolang tahong is the Philippine version of the Moulles Marinieres, however instead of cooking it in wine, we merely use water, but the flavors are considerably improved by the addition of ginger and garlic.
Tahong or mussels are beneficial to your health. It’s a wonderful source of selenium, vitamin B12, zinc, and folate, among other nutrients.
Photo courtesy of Aldwin Aspillera via Yummy.ph
— 1 lb mussels tahong, cleaned
— 2 cups spinach or hot pepper leaves
— 3 thumbs ginger julienned
— 1 piece onion sliced
— 5 cloves garlic pounded
— 1 1/2 teaspoons salt or 3 tbsp fish sauce
— 1/2 teaspoon ground black pepper
— 3 cups water
— 2 tablespoons cooking oil
— 2 pieces green pepper optional
Cooking Tinolang Tahong: A Step-by-Step Guide:
I begin by sauteing onion, garlic, and ginger in a skillet. These ingredients contribute to the overall flavor of the dish. When you sauté these components instead of boiling them directly, you get a better flavor.
When the onion has softened, the mussels are added. It is suggested that you use fresh mussels for a pleasant ocean flavor that would for sure complement the soup nicely. Cooking this dish does not necessitate the use of any specific broth. Simply pour water.
After that, you can add green peppers, hot pepper leaves, or spinach. Season with ground black pepper and fish sauce or salt to taste.
1. Heat a cooking saucepan and add cooking oil to it.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water and let it boil. Cook for 5 minutes.
5. Put-in the spinach or hot pepper leaves. Cook for 3 minutes.
6. Add salt (or fish sauce) and pepper. Stir.
7. Transfer to a serving bowl.