Tinolang Halaan with Malunggay or others call it “Clams in Ginger soup”. You can also try adding lemon grass and it smells divine or add slices of green papaya. Other green alternatives are kangkong, dahon ng sili, green onions or any green leafy vegetables available in your place. What a healthy way to start your year with fresh vitamin seafood and vegetables.
Did you know that papaya is also good for people ailing for too much uric acid and gout problem. The soup from fresh papaya is so healthy, some people claim that it helped their gout problem. Make it a habit to make some healthy soup every week. It’s delicious and healthy to your body and for your family too. Happy cooking!
Tinolang Halaan with Malunggay Recipe
INGREDIENTS:
1 kilo halaan, clams
1 inch size ginger, sliced into strips
5 cloves garlic, minced
1 medium onion, sliced
1 cup malunggay leaves (moringa oleifera)
2-3 pieces long green chili (siling haba or pang- sigang)
cooking oil
1-2 cups water
Salt and pepper
INSTRUCTIONS:
1. In running water, wash clams and remove dirt. Transfer in a bowl of water, cover and let sit in for several hours to allow the clams to expel dirt. Discard water, wash and drain again.
2. In a large pan, heat oil and sauté garlic until light brown. Add ginger and followed by onions, saute until onions becomes soft. Add 1-2 cups water and bring to a boil. Add clams and let it boil. Adjust heat to low and simmer until the shells starts to open.
3. Once all shells starts to open (clams are already cooked). It’s time to add malunggay leaves and green chili. Continue to simmer for a few more minutes until done. Season with salt and pepper to taste.
Serve hot. Enjoy!