This Adobong Tahong (Filipino Recipe) is super yummy and delicious. You can also turn this into your business Gourmet Spicy Adobong Tahong (procedure for gourmet/bottled Adobong Tahong below). This is the secret recipe for most bottled Adobong Tahong from Cavite you’ve been looking for. Happy cooking!
Adobong Tahong (Filipino Recipe)
- 1 kilo fresh tahong (green mussels)
- 1 white onion, chopped
- 5 cloves garlic, minced
- 2 inch ginger, minced
- 1-4 red chillies, chopped (adjust to preference)
- 3-5 stalks tanglad or lemongrass, tied in a knot (pitpitin ng konti)
- 5 tablespoon soy sauce
- 3 tablespoon white vinegar
- 2 sachet Mama Sita’s Oyster Sauce (30g each)
- ½ teaspoon pepper powder
- Salt, to taste (I used Badia garlic salt)
- 1 teaspoon sugar
- Olive oil/or butter
- Toasted garlic bits, for garnish (I bought it in a bottle at the grocery)
- Wash the green mussels to remove dirt from running water. Transfer into a pot of water and let it boil until each shell starts to open. About 5-10 minutes. Turn off heat, drain from water and set aside to cool.
- Prepare and chop the other ingredients while cooling the tahong
- Once the tahong/mussels is cool, one by one remove the mussels from the shell, open the slit in the center and use a clean scissor to cut the beard or hair.
- In a bowl with tahong/mussels, add soy sauce, vinegar, oyster sauce, pepper, sugar and stir. Set aside.
- In a non-stick pan, heat enough olive oil to saute garlic, onions, ginger, and red chillies. Saute until onions become soft and fragrant. Add in the knotted lemongrass/tanglad on the side of the pan and let it toast in the oil.
- Then add in the mussels and sauce mixture into the pan. But don’t stir right away and let the vinegar evaporate first. Simmer and just use low heat and let the mussels absorb all the flavors and liquid (just use very low heat because the tahong/mussel is already cooked).
- Season with salt to adjust taste. Turn off heat. Garnish with toasted garlic bits upon serving. Enjoy!
Cooking tips: I added a tablespoon of cooking rice wine to amp up the flavor but this is just optional.
FOR GOURMET ADOBONG TAHONG:
- Transfer Adobong Tahong into prepared sterilize bottles.
- Fill with olive oil/corn oil, leaving ¼ inch space from top of bottle and top it with extra toasted garlic.
- Lightly cap bottles and place them in a rack inside the pressure cooker with hot water (about 3 inches water).
- Cover and seal the pressure cooker and turn on the heat.
- When the pressure cooker starts to whistle, lower the heat and cook for 1 ½ hours. Allow pressure to drop.
- Remove the jars and cap tightly while still hot.
- Check for leakage by inverting each bottle, set aside and allow to cool.
- Wash bottles with soap and water and let it dry. You may add a plastic seal once dry.