AuthorBiteSized
In another pot over medium heat, sauté the ginger, garlic, siling labuyo, and onions until fragrant and tender.
Add the tahong, clams, and rice. Cook for a few minutes. Season with salt and white pepper. Deglaze with the rice wine.
Add the water and bring to a boil with constant stirring until the rice is cooked through and all shells are open.
Add the kangkong and chili leaves, and sayote/papaya. Continue cooking until the sayote is tender. Adjust taste with salt and pepper, then mix in the chopped spring onions.
Ingredients
Directions
In another pot over medium heat, sauté the ginger, garlic, siling labuyo, and onions until fragrant and tender.
Add the tahong, clams, and rice. Cook for a few minutes. Season with salt and white pepper. Deglaze with the rice wine.
Add the water and bring to a boil with constant stirring until the rice is cooked through and all shells are open.
Add the kangkong and chili leaves, and sayote/papaya. Continue cooking until the sayote is tender. Adjust taste with salt and pepper, then mix in the chopped spring onions.
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