Maman's Baked Tahong

just before going into the oven

after being baked, isn't this yummy?!

Ingredients:

• 2 pcs grated matured coconut
• 2 kilos medium-size mussels (tahong)
• 12 oz clear soda
• 1 tsp whole peppercorns
• 3 tbsps cooking oil
• 3 lightly crushed garlic with skin on
• a large chunk of pounded ginger
• 3 cloves finely pounded & minced garlic
• 1 large (50 grams) finely minced red onion
• 3/4-1 tsp ground white pepper
• 1/2 tsp fish sauce
• 3 pcs finger chilis, seeded & finely minced
• 3/4 cup grated quickmelt cheese
• finely minced fresh parsley (optional)

Procedure:

Make the vendor extract the coconut cream for you where you bought your coconuts. They have this manual jack-pump that does the job. That means less work in the kitchen (",) I also, made them extract the coconut milk, in which I will use for my "Maja Blanca", that would be for my next post.

Back to the recipe, wash and clean the mussels. Remove the beards by pulling it out.

Put the mussels in the wok. Add the next-four ingredients. Lid on. Place over medium-high fire. Bring to boil. Let it cook for another 3-4 minutes or until all shells open up. Remove cooked mussels from the broth. Reserve and strain the mussel broth for your soup later. Disregard any mussel that didn't open. Lay on a baking sheet or porcelain plate (like I did!) half of the shell that has the mussel on it. Disregard the other half of the shell.

In a small non-stick pan, place over medium-high fire. Heat moderately. Put oil and garlic. Saute until golden brown. Follow with onion. Cook until soft. Add the white pepper and fish sauce. Cook for less than a minute or until fragrant. Pour in the pure coconut cream. Mix. Bring to boil. Then, decrease fire to low. Simmer gently for 10 minutes. Stirring frequently to avoid sticking at the bottom of the pan.

Add the finger chilis. Mix. Cook for another 20 seconds. Remove from fire.

Pour a teaspoon of this cooked mixture over each mussel. Top with grated cheese. Sprinkle lightly with parsley if you have.

Bake at 475 fahrenheit until cheese melts and lightly brown.

Serve with steamed rice or crusty bread and don't forget the mussel broth. Reheat in the microwave before serving.