Tahong or mussels is among the edible seashells abundant in the Philippine seas. It is an all-time Pinoy favorite seafood. It is loved by everybody as it goes well with whatever style of cooking it is made into. Surely, everybody will love it more as turns into a savoury saucy dish with the Caldereta way of cooking-that makes Calderetang Tahong.
To find this out ,check the ingredients below and the steps that follow on how to make Calderetang Tahong.
3/4 kilo tahong, boiled and shells removed (reserve 1/2 cup broth)
150 gms potatoes, cut into chunks
1 pouch (200g) Del Monte Classic Mechado-Caldereta Recipe Sauce
1/2 cup cooked or frozen green peas
2 small bell peppers, cut into strips
How to cook Calderetang Tahong
• Simmer potatoes in tahong broth for 5 minutes or until tender.
• Add tahong meat, 1/3 teaspoon iodized salt or 1 teaspoon rock salt and Del Monte Classic Recipe Sauce.
• Simmer for 10 minutes. Add green peas and bell pepper. Allow to simmer.