Tuesday 18 December 2012

Ginataang Tahong

Ginataang Tahong
Stewed Mussel in Coconut Cream
Cavite is well-known for its fresh mussels. The abundance of these marine products, created a variety of local dishes. Ginatang tahong, where-in the mussels are cooked in lemon grass, chilli and coconut milk.

Ingredients :

  • 1 Kilo unshelled mussels
  • 2 Cloves of garlic
  • 1 Medium size onion
  • 2 Birds eye or green long chilli
  • 1 Thumbsize ginger
  • 2 Teaspoon lemon grass
  • 1 Can coconut milk
  • 2 Tablespoon of cooking oil
  • 1 Stalk of green onion
  • Salt and pepper to taste
Directions :
  • In a deep pan, sauté garlic and onion.
  • Add the chilli, ginger and lemon grass and stir fry for about 2 minutes.
  • Pour in the coconut milk, stirring occasionally to avoid scorching.
  • Season with salt and let it boil.
  • Add the unshelled mussels, keep stirring  and let it simmer in medium low heat.
  • Bring to a boil until the sauce thickens.
  • Add the f coconut cream and continue to simmer for 3-5 minutes.
Cooking Tips :
  1. Add the choice of  birds eye or long green chilli.
  2. Serve hot.



No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...