Sinabawang Tahong

Although winter season is yet to come and temperatures are still relatively comfortable, I’ve been preparing lately a lot of soups and stews for our dinner meals. Sometimes nilaga, the other day arroz caldo and most times, sinabawang tahong. With just a few ingredients and a refreshing ginger-based broth, this tinola-style mussel soup is great to enjoy year round.

Sinabawang Tahong
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Servings Author: Lalaine Manalo
Ingredients
1 tablespoon oil1 tablespoon oil
1 small onion peeled and sliced thinly1 small onion peeled and sliced thinly
2 cloves garlic peeled and minced2 cloves garlic peeled and minced
2- inch size ginger peeled and julienned2- inch size ginger peeled and julienned
1 large tomato chopped1 large tomato chopped
1 tablespoon fish sauce1 tablespoon fish sauce
4 cups water4 cups water
2 pounds half-shell frozen mussels thawed2 pounds half-shell frozen mussels thawed
salt and peppersalt and pepper
1 bunch fresh spinach stems trimmed1 bunch fresh spinach stems trimmed
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Instructions
In a pot over medium heat, heat oil. Add onions, garlic and ginger until limp and aromatic. Add tomatoes and cook, mashing tomatoes with back of spoon, until softened and have released juice.
In a pot over medium heat, heat oil. Add onions, garlic and ginger until limp and aromatic. Add tomatoes and cook, mashing tomatoes with back of spoon, until softened and have released juice.
Add fish sauce and cook for about 1 to 2 minutes. Add water and bring to a boil. Add mussels and cook, skimming scum that floats to top, for about 3 to 5 minutes. Season with salt and pepper to taste. Add spinach. Turn off and allow spinach to cook in residual steam. Serve hot.
Add fish sauce and cook for about 1 to 2 minutes. Add water and bring to a boil. Add mussels and cook, skimming scum that floats to top, for about 3 to 5 minutes. Season with salt and pepper to taste. Add spinach. Turn off and allow spinach to cook in residual steam. Serve hot.

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