Simple Suam na Tulya't Malunggay Recipe
This Kapampangan soup dish uses the rich seafood flavor of clams (tulya) simmered in a flavorful corn and shrimp broth topped with malunggay leaves.
Make sure that you clean the clams starting from the outside shell and let them soak in water to expel any impurities from the inside. Replace the water several times during the soaking to get the best results.
- ½ k clams
- 4 cups water or clam stock
- 1 tbsp onion, chopped
- 2 tsp garlic, chopped
- 1 pc corn bits and cob
- 2 pc Knorr Shrimp Cubes
- 3 malunggay leaves stalks
- Clams contain a lot of sand in their shell. So before cooking with them, you need to soak them in a basin filled with water to allow the clams to spit off any impurities. This will take about an hour or more.
- Clams indeed give off a very delicious flavour. Here’s how you can maximize the broth of your clams! Get a pot and fill it with water. Place the clams in and allow the water to boil. Once the shells open, turn off the heat and discard clams that won't open. That means the clam is already dead. It’s important that you buy only fresh and live clams. Don’t throw the stock away.
- Get a pot and make it nice and hot over medium heat. Pour some oil and throw in the onions and garlic. Pour the reserved clam stock in, followed by the corn cob. Now, give this a nice boil and drop the Knorr Shrimp Cubes in.
- Add the clams back and reduce the heat to low. Let this simmer for 2 minutes before adding the malunggay leaves last. And that’s our dish!
- Simple Suam na Tulya’t Malunggay Recipe will make you feel better whatever the weather. Enjoy with the company of your loved ones! It will truly make your day!
- Egg Free
- Gluten Free
- Nut Free
- Wheat Free