Manang Kim, who owns the blog @my tabletop, with her blog post: Street Food.
My food post for this week is something that I used to have on a weekly basis when I was growing up: Sauteed Halaan (Ark Shell) <------ am not sure if that's the proper name of the bivalve, so do correct me if i'm wrong. :)
- fresh live halaan shells (I bought a kilo)
- ginger, onion, garlic (all thinly sliced and diced)
- vegetable oil, pepper, water
- Place the shells on water and set aside.
- Prepare the ginger, onion, and garlic. You may opt to pound the ginger and garlic, like what we used to do back then...I just like mine small since I like to eat the garlic bits. Weird, I know. lol
- Heat the pan, then add the vegetable oil (use whatever oil you like). Place the ginger, onion and garlic on to the pan, then stir for about a minute or so under low heat.
- Remove the shells from the water then dump them on the hot pan. Stir for a bit then add water (just enough to cover the shells). Add pepper.
- Cover and let simmer for around five to ten minutes, or until the shells have opened.
- Best served hot.
We were fortunate enough to be growing up on a coastal area so we had access to all the fresh bounty that the surrounding waters had to offer. Shot above was taken two days ago when I accompanied SIL to the wet market...and that's where I saw the "halaan". Of course, I just had to buy one kilo to bring home (it costs only Php40 - more or less just US$1!!) and cook them (with my SIL's permission, of course, since that's where we're staying right now)! lol.
*all shots taken using phonecam...no fancy-shmancy shots in my food post today! lol. :D
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