Sinampalukang Tahong

by Pauline De Mesa
Seafood | March 11, 2019

This dish is loved more like a soup than as viand as the young sampaloc shoots make this dish different from the traditional sinigang. If you’re familiar with the sinampalukang manok, their ingredients and the manner of preparation are almost the same. Warm yourself up with a bowl of this sour mussel soup.

Photographed by Ed Simon of Studio 100


Ingredients :

5 servings
0.25 cup Cooking oil

0.5 cup Thinly sliced ginger
0.5 Head Garlic, crushed
1 Medium-sized onion, chopped
1 kg Medium-sized fresh mussels or tahong (washed and cleaned, beards removed)
2 cup Sampaloc shoots (usbong), cleaned, washed, and chopped
3 Medium-sized ripe tomatoes, quartered

4 cup Water
2 Green finger chili (siling pansigang), washed
Salt to taste
Patis to taste

Procedure :

  • 1
    Heat the oil in a pot or big pan. Sauté the ginger for 3-5 minutes.
  • 2
    Add the garlic and sauté for 2 minutes more. Add the onions and season with a little salt. Sauté for another 5 minutes over low fire or until onion is wilted.
  • 3
    Add the tahong and mix over high flame. Take out the shells one by one as soon as they open (to prevent them from being overcooked and consequently tough). Discard shells that do not open during cooking.
  • 4
    Add water to the juice that remains in the pot or pan. Add the sampaloc shoots and the tomatoes and bring to a boil. Let boil for 5-10 minutes more.
  • 5
    Add the tahong back to the broth. season with salt and patis, then add the finger chili. Bring to a boil again then serve.