Tinolang Tahong at Pechay, Green Mussels with Bok Choy. Back home we would prefer our tinolang tahong with kangkong. But when in overseas kangkong will likely be not available in most part of the world. Down here in Australia kangkong is only available in some key cities with significant number of Asian communities. I am presently located in some remote mining town here in Australia therefore I had to innovate or find an alternative to kangkong. Luckily bok choy is for some reason is one of the more common Asian vegetables here, which is as good as kangkong for my tinolang tahong. Frozen green mussels from New Zealand are readily available in most supermarkets here. In fact I have already posted a recipe using New Zealand frozen green mussel, Green Mussels and Vegetables in Coconut Milk. Cooking tinolang tahong with pechay is not new, you may have found a similar recipe in the net already. But I am sure you may want to cook the OPC version. Cooking is easy and simple, it is basically the same with your tinolang tahong with kankong. Here is the recipe of my Tinolang Tahong at Pechay, Green Mussels with Bok Choy.
1 kilo frozen green mussels
1 to 2 thumb size ginger, skinned, sliced into strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, sliced
1-2 bunch bok choy, trimmed
1 small bunch of spring onions or leeks, trimmed, cut into 2” lengths
2-3 pieces green/red long chili
Rinse the mussels and drain, scrub off any dirt that are attached to the shells. In a wok or pan sauté garlic, ginger and onion until fragrant. Pour 1 to 1 1/2 cups water and bring to a boil. Add in mussels and allow water to boil once more and simmer until the shells start to open then add in the bok choy, long chili and leeks, simmer for another 2 to 3 minutes or until done. Serve hot.