Tinolang Halaan with Sotanghon

Tinolang Halaan
Photo Credits: m.facebook.com/virgie.cabuhat


  • 1 kilo halaan, (Clams)
  • 1/2 kilo Sotanghon (vermicelli noodles) soaked in water
  • 1 bundle Malunggay leaves, discard stems
  • 1 pc medium onion, chopped
  • 3 cloves garlic, minced
  • 3 stalk Spring Onion, chopped
  • 3 pcs. Green Chili (Siling haba)
  • 2 thumb size Ginger, cut into strips
  • 1 tbsp patis
  • Salt to taste
  • Cooking oil


  1. Wash clams drain and place in a bowl. Cover with water and let sit in for several hours (entire day) to allow the clams to expel sand then rinse thoroughly.
  2. In a casserole saute garlic, onion and ginger until fragrant.
  3. Add in the chili and clams, stir cook until it the shells start to open.
  4. Add in 3 to 4 cups of water and bring to a boil add in the sotanghon noodles and simmer for 3 to 5 minutes.
  5. Add in the spring onion and malunggay leaves and cook for another minute then serve hot.

Credits to: m.facebook.com/KnorrPhilippines