Shellfish Law uy
Shellfish Law uy
Ingredients
- 150 g tahong
- 200 g hadaan
- 1 whole garlic, minced
- 1 whole red onion, chopped
- 40 g ginger, sliced
- 2 tomatoes, quartered
- 100 g kalabasa, peeled and cubed
- 1 whole patola, sliced
- 4 okra, trimmed
- 2 green chili, sliced
- 1 piece tanglad, bruised
- 1 handful malunggay
- 4 cups gripo stock, or vegetable stock
- 2 tablespoons patis, fish sauce, or to taste
- 1/2 teaspoon pepper, freshly ground, or to taste
Instructions
- 1
In a large pot over medium heat, add a small amount of cooking oil (if desired, not specified but common for sautéing aromatics). Add the minced garlic, chopped red onion, and sliced ginger. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 2
Add the tahong (mussels) and halaan (clams) to the pot. Cook for 3 minutes, stirring occasionally, until they begin to open. Remove the shellfish from the pot and set aside. Discard any shellfish that did not open.
⏱️ 3 min
- 3
In the same pot, add the gripo stock (or vegetable stock), bruised tanglad (lemongrass), and cubed kalabasa (squash). Bring to a boil and cook for 5 minutes, or until the kalabasa starts to soften.
⏱️ 5 min
- 4
Add the sliced patola (ridge gourd), quartered tomatoes, trimmed okra, and sliced green chilies to the pot. Simmer for 2 minutes, allowing the vegetables to cook slightly but remain crisp-tender.
⏱️ 2 min
- 5
Season the soup with patis (fish sauce) and freshly ground pepper to taste. Stir well to combine the flavors.
⏱️ 1 min
- 6
Return the cooked tahong and halaan to the pot. Add the handful of malunggay (moringa) leaves. Stir gently and cook for about 1 minute, just until the malunggay leaves are wilted.
⏱️ 1 min
- 7
Serve the Shellfish Law uy hot, garnished with additional malunggay leaves if desired. Best served with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Shellfish Law uy
- 150 g tahong
- 200 g hadaan
- 1 whole garlic, minced
- 1 whole red onion, chopped
- 40 g ginger, sliced
- 2 tomatoes, quartered
- 100 g kalabasa, peeled and cubed
- 1 whole patola, sliced
- 4 okra, trimmed
- 2 green chili, sliced
- 1 piece tanglad, bruised
- 1 handful malunggay
- 4 cups gripo stock, or vegetable stock
- 2 tablespoons patis, fish sauce, or to taste
- 1/2 teaspoon pepper, freshly ground, or to taste
Instructions
- 1
In a large pot over medium heat, add a small amount of cooking oil (if desired, not specified but common for sautéing aromatics). Add the minced garlic, chopped red onion, and sliced ginger. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 2
Add the tahong (mussels) and halaan (clams) to the pot. Cook for 3 minutes, stirring occasionally, until they begin to open. Remove the shellfish from the pot and set aside. Discard any shellfish that did not open.
⏱️ 3 min - 3
In the same pot, add the gripo stock (or vegetable stock), bruised tanglad (lemongrass), and cubed kalabasa (squash). Bring to a boil and cook for 5 minutes, or until the kalabasa starts to soften.
⏱️ 5 min - 4
Add the sliced patola (ridge gourd), quartered tomatoes, trimmed okra, and sliced green chilies to the pot. Simmer for 2 minutes, allowing the vegetables to cook slightly but remain crisp-tender.
⏱️ 2 min - 5
Season the soup with patis (fish sauce) and freshly ground pepper to taste. Stir well to combine the flavors.
⏱️ 1 min - 6
Return the cooked tahong and halaan to the pot. Add the handful of malunggay (moringa) leaves. Stir gently and cook for about 1 minute, just until the malunggay leaves are wilted.
⏱️ 1 min - 7
Serve the Shellfish Law uy hot, garnished with additional malunggay leaves if desired. Best served with steamed rice.