Tag: Shellfish

Selfie & Shelfie

Blogs FAUNA

Us & Our Shelf

We all know about the all encompassing and ubiquitous ‘selfie’, where we take photos of our self or selves with a camera or smart phone.  We at GG  have our  ‘selfie and shelfie’ of us and one of our many friendly eccentric laid shelves 🙂

We think this competes with the celebrity selfie. Dave & Barak et al!

Maybe shelfish should have Shelfishies 😉

Selfie & Shelfie

Selfie & Shelfie

Maybe shellfish should have a Shellfishie LoL 😉

Funny enough the crab below did grab the camera !

DSCN0518

Crabbie 🙂

Tinolang Tahong

Uncategorized

This recipe is perfect for any day of any season.  Warming and nutritious during autumn, winter and even early spring.  And just fantastic and appetising soupy seafood during summer.

Tinolang Tahong

Ingredients

  • 1 lb mussels (tahong), cleaned
  • 2 cups spinach or young leaves of chilli
  • 2 tablespoons ginger, julienned
  • 1 medium onion, sliced
  • 6 cloves garlic, pounded
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 cups water
  • 2 tablespoons cooking oil
tinolang tahong

Tinolang Tahong
Photo by Mae Mercado-Sanguer

Cooking Procedure

  1. Heat a cooking pot and pour-in cooking oil.
  2. Saute garlic and onion.
  3. Add ginger and mussels, and then cook for a minute.
  4. Add water and let it boil.
  5. Add salt and pepper.
  6. Stir , cover and leave for 10 minutes.
  7. Add the spinach.
  8. Turn the heat off and cover the pot, leave for a minute or two, allowing the spinach to cook from the hot temperature from within the cover pan.
  9. Transfer to a serving plate.
  10. Serve with boiled/steamed rice.