Sinabawang Tahong is a tasty, delicious soup with mussels in a ginger-y broth…
It’s Official: We’ve Reached Peak Init Levels 🔥
Is it just me, or is the sun extra angry this week? We are officially in the peak of Summer and Holy Week, and honestly, I feel like I’m slowly turning into a lechon. The temperature hit 50°C today—yes, you read that right, fifty! And guess what I decided to do? Cook. In the kitchen. With actual fire. What was I thinking?! 😅
Despite the sweltering heat, I managed to whip up one of my favorite Lenten dishes —Tinolang Tahong or Sinabawang Tahong. There’s just something about this simple, brothy dish that hits the spot, especially during Holy Week when you want something light, but still super flavorful.
Sinabawang Tahong is like a warm hug from the sea. It’s light, gingery, a bit peppery, and if you use fresh mussels, the broth becomes so naturally sweet and savory—you don’t even need to try too hard. I paired it with Tortang Dulong, but honestly, I was too drained to even snap a photo. I was already melting by the stove and all I could think about was: Sana may magic ako para isang pitik lang, may ulam na sa mesa. 😂
Cooking during this kind of heat is definitely not for the faint of heart. The moment I stepped into the kitchen, it felt like I was entering a sauna—but with oil splatters. 😂 Still, I powered through because I knew Tinolang Tahong was going to be worth it. And it was. Every spoonful of that hot, comforting broth made me forget (well, temporarily) that I was literally cooking in what felt like an oven.
This meal was simple, humble, and comforting—exactly what I needed. There’s something about Holy Week that brings you back to the basics. No frills. Just soulful food, some quiet reflection, and a whole lot of sweat. 😅
If you’re looking for something to cook this Lenten season that won’t break the bank (or your back), give Sinabawang Tahong a go. Just make sure to hydrate, cook early in the morning or late in the evening (unless you’re up for a heat challenge), and maybe light a candle—not for the mood, but for the hope that the temperature drops soon. 🙏
PrintTinolang Tahong
Ingredients
- 1kg fresh mussels, washed and cleaned
- 1 liter water
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 inch knob of ginger, sliced
- 2 tbsp oil
- 1 cup chili leaves
- 2 sayote, peeled and cut into pieces
- fish sauce to taste
Instructions
- In a large pot, sauté ginger,garlic and onions in heated oil until onion becomes translucent.
- Add the mussels and sauté for one more minute.
- Pour in water. You can add more water if you like more soup.
- Bring to a boil and simmer until the shells have opened.
- Season wih fish sauce to taste.
- Add Sayote slices and simmer for a minute.
- Add chili leaves, cover and turn off heat.
- Serve hot with steamed rice
