Tahong or mussels can be utilized as something other than a hors d’oeuvre! Make this very delightful tahong recipe as your next fixing for rice.
To guarantee that tahong and other fish are protected to eat from red tide, consistently counsel the Bureau of Fisheries red tide alarms before you go out and enjoy your fish desires.
Hot Tahong Ingredients
1 kilo green mussels (tahong), with shells on
2 tablespoons vegetable oil
1 medium red onion, finely cleaved
3 cloves garlic, minced
2 medium red chime peppers, cut into little pieces
2 pieces green finger chilies (siling pangsigang), cut
3 pieces red chilies, cut
2 tablespoons shellfish sauce
sal, to taste
ground dark pepper, to taste
water, depending on the situation
Step by step instructions to make Spicy Tahong
1. Whiten mussels in salted bubbling water for 5 minutes. Put away and let it cool. Once cooled, eliminate the meat of the mussels from its shells. Ensures the sand is taken out from the meat.
2. Heat the oil in a dish, saute the onions and garlic for 1 moment. Add the mussels, red chime pepper, chilies and clam sauce. Allow it to cook for 5 minutes.
3. Season with salt and pepper then, at that point, present with rice.
