One of the best things about living in the province is the abundance of cheap and delicious food. The tulya for this are so economical to buy from the local market.
This recipe for Tinolang Tulya was our ulam last night, the taste is very delicious and more mild than other tinola recipes. It needs less ginger and garlic so the sweet flavour of the clams is not overpowered. To enjoy this the most you need to soak the tulya for sometime to make sure all the sand is expelled from them and doesn’t get into the finished dish.
My favourite part though is eating this with my bare hands (kamayan), everything takes better eaten like that! Don’t you agree?
- 1 kg tulya (clams)
- 1 tbsp oil
- 3 garlic cloves finely chopped
- 1/2 inch ginger finely chopped
- 1 small onion sliced
- 2 medium tomatoes chopped
- 2 cups water
- 1 fish stock cube (bouillon)
- 2 birds eye chilli
- 1 small green papaya peeled and sliced
- 2 cups chilli leaves
- Thoroughly wash the tulya, then place in a bowl, cover with water and leave for a few hours for the clams to release the sand.
- Heat the oil in a saucepan over medium heat, add the onion and ginger and cook for about 2 minutes or unit golden.
- Add the onion and tomato and cook a further 2 to 3 minutes, until the tomato softens.
- Pour the water into the saucepan and add the stock cube and chilli. Bring to the boil.
- Add the tulya and papaya. Allow to simmer until the clams open halfway and the papaya softens. This should take about 5 minutes.
- Turn off the heat then add the chilli leaves and let it sit for 1 minute.
- Serve with rice.
You can add 1 stalk crushed tanglad (lemongrass) along with the ginger and garlic for a variation on the flavour.
Need help with the Filipino ingredients? Check out the glossary.