Imbao is a filipino term for seashells. This type of seashell is a common delicacy in some parts of the Philippines mostly in places where they have a bountiful sea foods catch everyday and sell it straight to the market for a lower price. This shell is very high in Iodine and has a very rich distinctive taste of sweet and salty. Although the flesh may be a bit gooey when chewed, it's not that bad when you pair it with lots of rice. This is a very refreshing soup and it's best paired with grilled dishes.
Ingredients:
1/2 kilo Imbao shells
2 pcs ripe tomatoes, deseed and quartered
1 inch ginger, sliced thinly
lemon grass, knotted
chopped onion leaves
1/2 c malunggay leaves
salt to taste
4 c water
Procedure:
1. Clean the shells by brushing and washing it in a running water. Set aside.
2. In a pot, Pour the water and put the tomatoes, ginger and the lemon grass. Let it boil.
3. While it's boiling add the imbao shells. Boil for 5 minutes until the shell has opened.
4. Add the malunggay and onion leaves. Season a bit of salt to taste. Cover and let it simmer until the liquid has turned cloudy white. Remove from heat. Serve hot!
Tips:
- For a more flavorful soup, you may saute the Imbao shells in a butter along with onions, garlic, tomatoes and ginger before adding the water for its soup.
- Chili leaves may also be used as a substitute for malunggay leaves.
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