Overseas Pinoy Cooking

Tinolang Tahong with Sotanghon and Spinach Recipe This Tinolang Tahong with Sotanghon and Spinach recipe is from an old post from Overseas Pinoy Cooking web site. The recipe is fairly easy but there are things or tips that I would like to share. Allow the mussels to expel sand/dirt and the dirty sea water if the source is questionable. Place the mussels in a big bowl, cover with water and let it sit for several hours (entire day) then rinse thoroughly. Alternately steam boil the mussels, with garlic and ginger, cook until the mussels start to open. Then discard the steaming liquid, check for un-open shells and discard, most likely an un-open mussel shell is spoiled. Do not overcook the mussels, overcooked mussels will become rubbery and will shrink. The sotanghon noodles should be pre-soaked tils off (but still firm), soaking will reduce cooking time. Do not be tempted that it is best to cook the noodles with the broth, so the noodles will absorb flavors. It is true but not with seafoo

Malaga ken Marungay, Samaral at Malungay. I just love samaral they are good for fish soup dishes, this my third samara fish soup dish . I have already in the archives tinowa and sinigang versions, this time it is the dinengdeng version. Dinengdeng is an Ilocano vegetable soup dish made up of medley of Pinoy vegetables topped with fish or seafood . Making today’s fish and vegetables dish Malaga ken Marungay, Samaral at Malungay is basically the same with the cooking of the traditional dinengdeng. For this recipe I have intentionally omitted the bagoong na isda ingredients which most Ilocanos would prefer as seasoning, instead I used just salt to for seasoning this will keep the flavors simple not overpowering the flavors of the fist and the vegetables. I did added also some leeks or spring onions and some ginger to cut the fishiness, the resultant dish is now cross of dinengdeng and tinowa . Here is the recipe of my fish and vegetables soup dish Malaga ken Marung