HALAAN CHOPSUEY

4 loves garlic, crushed
1 medium onion, sliced
1 kilo halaan (clams), boiled in 1 ½ cups water and shells removed
1 cup halaan broth
2 medium (200g) carrots, sliced
1 large sayote, sliced
1 pounch (250g) tomato sauce
3 heads (300g) native pechay, sliced
1 medium red bell pepper, cut into strips

HERE’S HOW:

1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 Tbsp. soy sauce, 1/3 tsp. iodized salt ( or 1 tsp. rock salt) and ¼ tsp. pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add Tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.