August 1, 2008

TORTANG TAHONG






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

TORTANG TAHONG PROCEDURES
1. Saute garlic, onion and tomato over low heat. Add tahong, peas, raisin and potatoes. Stir occassionally.
When cooked, set aside to cool.
2. Brush oil on a non-stick skillet. Pour in the beaten egg, spreading it thinly.
3. 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.



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