- Home
- ›
- FISH AND SEAFOOD DISHES
- ›
- PINOY TORTANG TAHONG
PINOY TORTANG TAHONG
PINOY TORTANG TAHONG / FILIPINO TORTANG TAHONG
PINOY TORTANG TAHONG INGREDIENTS
1 cup tahong (mussels), cooked and removed from shell
4 tbsp raisins
1 potato, cubed
1 large tomato, sliced
4 eggs, beaten
sweet peas, cooked and drained
3 cloves garlic, crushed
1 onion, sliced
oil for sauteing and frying
salt to taste
banana ketchup
PINOY TORTANG TAHONG PROCEDURE
- Saute garlic, onion and tomato over low heat. Add tahong, peas, raisin and potatoes. Stir occassionally.
- When cooked, set aside to cool.
- Brush oil on a non-stick skillet. Pour in the beaten egg, spreading it thinly.
- Put the tahong mixture on half of the frying egg. Flip the other half to cover the filling. Remove from
- heat and serve with banana ketchup.
Get Rated
Viewed
948
PINOY TORTANG TALONG OR EGGPLANT OMELET
Comments (0)
PINOY TORTANG TAHONG - Viewers Comments