Imbao is the term for the Filipino dish clam soup.
Imbao is a shell type sea delicacy that is very rampant in the Philippines. It has its own distinctive sweet taste that even without any seasoning, it sure tastes yummy. The imbao meat may taste a little bit gooey especially if the imbao is a little bit large. This is very rich in iodine.
To cook imbao, submerge the shells in hot water. This will allow the shells to emit sands. In a wok, sauteed ginger, onions, tomatoes in hot oil. Add the imbao. Stirring occasionally until imbao opens up. Add water for its soup. Let simmer.
Optional addition can be the morning glory vegetable or raddish. If sourness is preferred for this soup, sinigang mix is added.
Imbao is usually served in barbeque restaurants. This is always a dish paired with grilled pork or fish, kinilaw, and seaweed salad.
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