Easy Baked Mussels (Baked Tahong)

This is an easy and basic rendition of the stuffed mussels.  The main ingredient is always present in your wet market. Just be sure to buy the fresh mussels so that it will taste divine.  This is a delicious appetizer or you can use this as a pulutan.

INGREDIENTS:

500 grams mussels (tahong)

6 cloves garlic, minced

2 tbsp butter

1/2 cup to 1 cup Quick-melt cheese, grated

parsley, chopped (optional)

INSTRUCTIONS:

1. Clean the mussels by brushing the shells.

2. Put the mussels inside the fridge or the freezer until they open up or you may put these in a pan with or without water and apply heat until they open up.

3. Once they open up, remove the other shell.

4. In a pan, heat butter.  Saute the garlic in the butter until golden brown.

5. Brush the meat with the butter and garlic and place grated quick-melt cheese on top of each mussel.

6. Place the mussels in a lined baking sheet. Bake for 15 minutes.

7. Sprinkle chopped parsley.

8. Transfer to a serving dish.

9. Serve hot with love and enjoy!

⚠️SUGGESTIONS:

If using an oven, you may set it at 180°C. I tried using an oven toaster and the result was nice as well.  The most recent that I have used is the Turbo Broiler, I just set it at Bake and that was it.

❤️Tip: Be sure that you retain the moisture of the mussels by not overcooking it.

Palitaw (Sweet Rice Cakes)

Palitaw is a unique but simple all-time favorite snack of Filipinos during afternoons or merienda.  It consists of glutinous rice flour, white sugar, toasted sesame seeds and grated coconut.  As you can see, the ingredients are readily found in any grocery, palengke or talipapa all over the country.  If you are from abroad, these ingredients can also be found in Asian Stores.  It is very easy to make and ready in just a short while.

INGREDIENTS:

2 cups glutinous rice flour

1 cup water 

1/2 cup white sugar

1/4 cup toasted sesame seeds

1 to 1 1/2 cups grated coconut

5 cups water for boiling

INSTRUCTIONS:

1. In a large bowl, mix the glutinous rice flour and water to form into a soft and pliable dough.

2. Form the dough in small round balls with the palm of your hand.  Flatten these on a plate by using the convex portion of a spoon and form into 1/8 inch or 1/4 inch thick oval discs. 

3. Boil water in a pot over medium heat.  Carefully drop the flattened discs into the boiling water and wait for these to rise up and float to the surface.  This takes around 2 minutes, signalling that the discs are cooked.  Scoop the discs with a slotted spoon and drain well.

4. In a shallow pan, toast the sesame seeds for 30 seconds.  Mix the sesame seeds with the sugar in a plate.

5. Put the grated coconut in a plate. 

6. While warm, roll the palitaw in the grated coconut making sure it is well coated.

7. Sprinkle with the sesame seeds and sugar.

8. Serve with love and enjoy!

⚠️SUGGESTIONS:

1. To show the Filipino culture, you may use banana leaves to serve the palitaw in.  

2. ❤️ Tip: Make sure to scoop the palitaw right away after floating to the surface to prevent overcooking which is also a reason for a hard to chew palitaw. 

3. Always drain well so that the grated coconut will stick and coat well.

4. Do not put the toasted sesame and sugar until you are ready to serve since the sugar tends to dissolve and will ruin the palitaw if left on top for too long.