Post your recipes here!
We list down 10 things to look forward to this season from the Miefer Fever to EJ Laure and Jaja Santiago's crucial role for their respective teams!read more
The DLSU Lady Spikers opened their campaign with an impressive four-set win over the Adamson Lady Falcons, 25-23, 24-26, 25-14, 25-17.read more
We take a look at twelve couples who have formed relationships like real life brothers. Meet our BasketBros!read more
Join the promo and get a chance to win block screening tickets to Past Tense!read more
It feels forced and stretched. But hey, it's still Mockingjay. Check out our full review here!read more
Post your recipes here!
Yung hindi luto...yun buhay!
Masarap yng matured... tipong sa lola?
Eto medyo matrabaho.
Shell the mussels (tahong).
Heat oil, saute with garlic and a few slices of ginger. Add mussels.
Add salt and pepper.
When the liquid from the mussels start to dry up add a lil palm vinegar (paombong).
gisa ka ng bawang, sibuyas at luya...
haluan ng konting patis....
lagyan ng tubig (sabaw)...
pag kumulo na, ihalo ang tahong...
hintayin lang sandali at luto na siya...
wag masyadong lutong-luto kasi papangit siya
kung gusto mo, gisa ka rin ng kamatis...
Hong Hap Cho (a korean recipe )
1 lb hong hap (mussels), cleaned
1 tbsp juice of ginger
4 tbsp soy sauce
2 tbsp sugar
2 tbsp cheong joo (sake)
2 tbsp water
1 tsp sesame seeds
1 tsp sesame oil
Cook mussels with 1/2 cup of water. When they open, take out the meat. Set aside.
In a sauce pan, add soy sauce, juice of ginger, sugar, sake and water. Bring to a boil. When the bubble comes up, add mussels. Cook on a medium-high heat until mussels absorb all the liquid.
Finish with sesame oil.
Put in a small dish, sprinkle sesame seed on top.
i like it bakes with lots of butter, cheese and garlic... but i've taken this soup before wherein they just liquidized the mussels using a blender... it was cream baed and really good! i forgot what they called it but i had it over in maine...
you might want to try tahong with leeks.. what you do is saute it in garlic and olive oil then add the mussels.. after which before it gets all cooked up you add ginger and leeks (both sliced)... it's good.. brings out the flavor of the mussels and completely a good fusion of flavor
inihaw! just put it beside the charcoal. you know it's cook when the mussels opened already
May napuntahan akong birthday sa Caloocan, handa nila adobong tahong and fried tahong---> na super crispy. Grabe! sarap
inihaw na tahong dipped in vinegar with finely chopped onions & garlic
or yung plained old- halabos(?) just steam the mussels in whatever soltuion you want. (broth with spices or beer or calamnsi juice)
baked tahong sounds good too!
gusto ko nga yung inihaw tapos may crispy garlic and may sauce na masarap
I'd have to agree with hitman. Baked tahong with cheese and garlic is really mouthwatering
I love baked tahong too! But since I don't have an oven--> I cook the tahong the normal way (boiled in water and salt). For the sauce, I melt a block of quickmelt cheese and mix half or 3/4 box of cream. Just mix until cheese melts ---> be sure not to burn it ha?. Open the tahong, then pour the cheese sauce and sprinkle with fried garlic bits. Dyarrrrannnn---> my no bake, baked tahong.
Steamed then served with a dip of patis, calamansi and sili. Mussels are done when they open about half an inch and best when you still have to pry the shells open to eat.
sarap din nung nilagyan ng mayonnaise sa ibabaw then baked. also, yung pinakuluan lang sa patis, tanglad and ginger tapos me kasamang malutong na pritong tilapia, whewww, sarap!
for those who love baked tahong but doesn't have an oven, oven toaster will do or you can grill (although can't call that "baked tahong" anymore)
Sweat some olive oil, garlic, onions and tomatoes then pour 1.5 cups of white whine.
Steam mussels over this for about three to four minutes:
Take the meat from about 10 mussels and mix this into the steaming liquid using a blender to thicken. Pour this over the rest of the mussels and serve.
inihaw tapos medyo juicy pa... *yummy*