Another version of caldereta is the kalderetang tahong. Since the main ingredient is seafood, it is a quick cooking dish. And to speed up the cooking time we also need to use a caldereta mix which you can buy in powdered or liquid form. Preparing the mussels will depend on your preference. You can include the shells in your cooking or remove it and just take the mussels meat.
To cook calderetang tahong; Simmer potatoes in tahong broth for 5 minutes or until tender. Add tahong meat, 1/3 teaspoon iodized salt or 1 teaspoon rock salt and Del Monte Classic Recipe Sauce. Simmer for 10 minutes. Add green peas and bell pepper. Allow to simmer for a minute then serve.
How to Cook Kalderetang Tahong (Mussels Caldereta)
Servings: 4 servings
Ingredients
- 3/4 kilo tahong boiled and shells removed (reserve 1/2 cup broth)
- 150 gms potatoes cut into chunks
- 1 pouch 200g Del Monte Classic Mechado-Caldereta Recipe Sauce
- 1/2 cup cooked or frozen green peas
- 2 small bell peppers cut into strips
- Iodized salt
Instructions
How to cook Calderetang Tahong
- Simmer potatoes in tahong broth for 5 minutes or until tender.
- Add tahong meat, 1/3 teaspoon iodized salt or 1 teaspoon rock salt and Del Monte Classic Recipe Sauce.
- Simmer for 10 minutes. Add green peas and bell pepper. Allow to simmer for a minute then serve.
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