Tahong soup is a simple and affordable dish. It is easy to prepare and can be cooked in less than 30 minutes. It involves sauteing tahong in garlic, onion and ginger. Water and seasoning are then added. Once the tahong is cooked, malunggay or chili pepper leaves are added.
It has been quite sometime since I cooked this dish. Probably because this dish reminds me so much of my late father. My father preferred this simple dish over the more elaborate ones I prepared. He often paired it with fried galunggong, bangus or any other fish. Every time I would prepare this dish, he would volunteer to get chili pepper leaves (dahon ng sili ) or malunggay from our backyard. Oh how he loved this dish! Am sure he is in a quiet and peaceful place eating a hot bowl of tahong soup.
- 500 gms mussel or tahong
- 3 cloves garlic, crushed
- 1 onion, sliced
- 1 large thumb-size ginger, sliced
- fish sauce
- 2 cups water
- 2 cups malunggay leaves
1. In a pot, heat oil and saute garlic, onion and ginger.
2. Add the mussels or tahong and stir occasionally. Pour in fish
sauce and water. Cover and bring to a boil (Mussels or tahong
are already cooked when the shells open).
4. Add the malunggay leaves.
5. Serve hot.