Tinolang Halaan is a filipino soup dish made with clams sautéed in garlic, onions, and ginger. It’s one of the many pinoy dishes that screams comfort food, especially during rainy season. Cooking this dish is very similar to cooking Chicken Tinola but it’s easier because of less cooking time.
Traditionally, green papaya is added to this but I always add sayote in my Tinola.
What I love about this is that it’s always available at the wet market. It’s budget-friendy too as you can buy a kilo of this for ₱120 per kilo at the most.
This is one of Ykaie’s favorite soup dishes. Nagluluto rin ba kayo ng Tinolang Halaan? Ano pang ibang luto nyo sa halaan? Share nyo naman sa comments para ma-try ko rin.Print
- 3/4kg halaan
- 1 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1-inch knob of ginger, sliced
- 750ml water
- 1 sayote, cut into small pieces
- 3/5 cup malunggay leaves
- 2 tsp patis
- ground black pepper
- Heat oil in a pot. Sauté garlic, onion, and ginger until fragrant.
- Add the halaan and cook for 2 minutes.
- Pour the water and simmer for about 5-10 minutes.
- Season with patis and black pepper.
- Add the sayote and simmer for about 3 minutes.
- Add the malunggay leaves and stir well.
- Serve with steamed rice