Time needed: 1 hour.

Makes: 4 – 6 servings

½ kilo tahong
Ginger, smashed
Salt, to taste
Kichay, chopped
White pepper powder
Oil, for frying
Fish sauce, as dipping sauce
Chili sauce, as dipping sauce

½ cup camote powder/sweet potato starch
2 tablespoons rice flour
6 tablespoons chicken stock
1 teaspoon sesame oil
½ cup spring onions, chopped
2 pieces eggs, beaten


  1. Prepare tahong

    Clean the tahong well. Remove the beards, scrub the shells, and soak in salted water for about 30 minutes to remove any sand. In a pot over medium heat, add the cleaned tahong, ginger, and enough water to cover. Season generously with salt and bring to a boil. Simmer until all the clams have opened up. Remove the clams and separate the meat from the shells. Set meat aside.

  2. Make batter

    In a bowl, mix together the camote powder, rice flour, and chicken stock until a smooth, slightly runny batter forms. Add the tahong meat, sesame oil, and spring onions. Mix again to fully coat and distribute everything.

  3. Cook omelet

    Heat up a cast-iron pan over medium-high heat and coat with about 1 cm of oil. Mix the batter vigorously before adding to the pan to avoid any starch that settles in the bottom. Spread out the tahong meat as evenly as possible and tilt the pan to spread out the batter evenly throughout the pan. Lower the heat to medium-low and let the bottom crisp up and brown.

  4. Add eggs

    Drizzle the beaten eggs all over the top of the batter and try to coat everything as evenly as possible. Cook for about 1 minute and flip the entire cake. Cut in half if needed for easier flipping. Cook for about 2 more minutes and add a little more oil to help get a golden color. Transfer to plate and season generously with white pepper powder on top. Garnish with chopped kinchay. Serve with fish sauce and chili sauce.

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