1) Baked Tahong

Tahong is mussels so technically it’s just baked mussels. I’ve added this to my list because this is a specialty at my house and anybody who goes to my party at home would expect it and desire it. Mussels are very popular in the Philipines. It is much more popular than clams and oysters and it is also because it is easier to get and much more to eat.

 

Baked tahong is very special to my family as it has been passed on from one generation to another. I myself know how to cook it although sometimes I do tend to be lazy in making them. The key ingredients in baked tahong are garlic and cheese. He garlic is sautéed in butter and then set aside. The tahong, or mussels are baked first and just when they are about to be cooked, the garlic are added as well as the cheese.This is basically to prevent the cheese from burning off which could take some of the taste away. The pinching garlic taste explodes in your mouth and you may need something to wash it off. Something like beer perhaps.

 

2) Calamares

 

Since we’re in the seafood area of discussion, let’s continue on with Calamares. Calamares is very simple to cook and recently, has become very easy to get in the Philipines. Calamares is basically breaded squid rings and the usual dip would be “tar tar” sauce or mayo with ketchup. As I’ve said, recently it has been very easy to find Calamares in the Philippines as it has become the newest street food in the country. One can find a stand in many different street corners all over the metro.

 

One has to be a bit careful however as not all of the stands have the cleanest of calamares. However, if you’re making one at home or buying it at a restaurant, there really shouldn’t be a problem.

 

3) Gambas

 

We now go to my earliest favorite. Gambas is something I already liked way before I tasted my first drop of alcohol. I always loved shrimp and I always loved spicy food as well. The two combined is like heaven to me and Gambas makes just the perfect blend of the two.

 

Gambas can be very spicy and in some ways, makes it a perfect viand for eating rice. This is what I used to do by the way when I was young. These days, I love having gambas as a pulutan. The only drawback is sometimes you have to remove the skin of the shrimp and that can be a bit messy especially since the dish is a bit oily.

 

Gambas is a favaorite among heavy beer drinkers and especially popular in provinces. It can be very hot which makes it perfect for ice cold beer. It is served usually on a sizzling plate and sometimes you yourself will be smelling like gambas because of the sizzle!