Jackie Ang-Po

BAKED TAHONG with POTATO GARLIC TOPPING

BAKED TAHONG with POTATO GARLIC TOPPING
by Jackie Ang-Po

INGREDIENTS:
1 kg imported or large local tahong
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
1 tsp fresh red chili
½ cup butter
1/2 cup bread crumbs coated with butter

PROCEDURE:
1)    pre heat oven 175c to 200c
2)    in a medium stock pot, boil water and add fresh mussels till shell opens up; let it cool and remove top shell;

POTATO GARLIC TOPPING

INGREDIENTS:
1 egg yolk
1/4 Cup Fresh lemon juice
1 tsp fresh red chili
10 cloves garlic crushed
1/2 Cup olive oil
1 Cup mashed potatoes
salt pepper

PROCEDURE:
1)    In a blender, add egg yolk, lemon juice, chili, and blend till puree;
2)    add olive oil gradually like making mayonnaise; add mashed potato; blend until smooth like paste

ASSEMBLY:
In a baking sheet, arrange mussels; top with potato garlic topping, mozzarella and parmesan cheese and then bread crumbs.   Bake for 10-15 mins.

 

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