Sinabawang Tahong
Prep time
Cook time
Total time
Yield: 4 Servings
  • 1 tablespoon oil
  • 1 small onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 2-inch size ginger, peeled and julienned
  • 1 large tomato, chopped
  • 1 tablespoon fish sauce
  • 4 cups water
  • 2 pounds half-shell frozen mussels, thawed
  • salt and pepper
  • 1 bunch fresh spinach, stems trimmed
  1. In a pot over medium heat, heat oil. Add onions, garlic and ginger until limp and aromatic. Add tomatoes and cook, mashing tomatoes with back of spoon, until softened and have released juice.
  2. Add fish sauce and cook for about 1 to 2 minutes. Add water and bring to a boil. Add mussels and cook, skimming scum that floats to top, for about 3 to 5 minutes. Season with salt and pepper to taste. Add spinach. Turn off and allow spinach to cook in residual steam. Serve hot.
Recipe by kawaling pinoy at