Scrub and brush the tahong well under running water and remove their beards. In a large pot, place tahong, ginger, siling labuyo, salt, and enough water to cover everything. Cook until the shells open. Set aside broth. Remove mussels from shells and roughly chop.
In a pan, fry tofu until golden and crispy. Set aside.
In another pan, saute onion, garlic, siling labuyo, siling haba, and chopped tahong in butter and oil for a few minutes. Add fried tofu, soy sauce and calamansi juice and continue cooking. Season with ground black pepper and salt if necessary.
Strain the sautéed broth from the meat and set it aside in separate containers.
In another pan, make the sauce. Sauté garlic and green onions in butter and add tahong broth and sautéed tahong. Season with salt and pepper as desired. Mix in cream and calamansi juice until well combined. Simmer for a few minutes.
Heat up the sizzling dish.
Place tahong sisig onto sizzling plate, and pour over the tahong sauce. Place a raw egg on top, sprinkle with spring onions, and a final drizzling of Japanese mayo.
Servings 0