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INGREDIENTS:
1 1/2 lbs mussels (cleaned)
1 thumb size ginger root cut into strips
4 cloves garlic (minced)
1 medium onion (sliced)
2 medium sayote / chayote ( cut into bite size)
1/2 - 1 cup pepper leaves or spinach
2 Tbsp Fish Sauce (Patis)
6 cups water
2 tbsp cooking oil
salt to taste
HOW TO COOK TINOLANG TAHONG:
In a wok or deep pan, saute the garlic, onion & ginger in cooking oil.
Add the mussels and cook for few minutes.
Pour-in water and bring to a boil. Cook for 5 minutes.
Add the sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!
1 1/2 lbs mussels (cleaned)
1 thumb size ginger root cut into strips
4 cloves garlic (minced)
1 medium onion (sliced)
2 medium sayote / chayote ( cut into bite size)
1/2 - 1 cup pepper leaves or spinach
2 Tbsp Fish Sauce (Patis)
6 cups water
2 tbsp cooking oil
salt to taste
HOW TO COOK TINOLANG TAHONG:
In a wok or deep pan, saute the garlic, onion & ginger in cooking oil.
Add the mussels and cook for few minutes.
Pour-in water and bring to a boil. Cook for 5 minutes.
Add the sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!