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Food and Recipe TINOLANG TULYA

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.


    2 kilo Tulya or Manila clams

    1 small sized green papaya fruit, peeled and sliced

    2 stalks tanglad (lemon grass)

    1 thumb size ginger, sliced into strips

    1/2 head garlic, chopped

    2 pcs medium sized tomatoes, sliced

    1 pc. medium size onion, sliced

    2 tbsp. cooking oil

    2 pcs birds eye chilli

    Thoroughly wash the Tulya or clams, drain and place in a bowl then pour water.
    Cover the clams with water and let sit in for half a day or more to allow the clams to expel the sand.

    Boil 2 cups of water with tanglad, set aside.

    Saute garlic and ginger together in a frying pan, then add sliced onion and tomatoes.

    Pour about 2 cups of prepared tanglad water then bring to a boil.

    Add Tulya or clams, birds eye chilli and allow water to boil until the clam shells open halfway.

    Add chilli pepper leaves and simmer for another 1 minute then turn off the heat.

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