Tinolang Tulya Recipe


  • 1kg tulya (clams)
  • 1tbsp oil
  • 3 garlic cloves, finely chopped
  • ½ inch ginger, finely chopped
  • 1 small onion, sliced
  • 2 medium tomatoes, chopped
  • 2 cups water
  • 1 fish stock cube (bouillon)
  • 2 birds eye chilli
  • 1 small green papaya, peeled and sliced
  • 2 cups chilli leaves
Tinolang Tulya Recipe

  1. Thoroughly wash the tulya, then place in a bowl, cover with water and leave for a few hours for the clams to release the sand.
  2. Heat the oil in a saucepan over medium heat, add the onion and ginger and cook for about 2 minutes or unit golden.
  3. Add the onion and tomato and cook a further 2 to 3 minutes, until the tomato softens.
  4. Pour the water into the saucepan and add the stock cube and chilli. Bring to the boil.
  5. Add the tulya and papaya. Allow to simmer until the clams open halfway and the papaya softens. This should take about 5 minutes.
  6. Turn off the heat then add the chilli leaves and let it sit for 1 minute.
  7. Serve with rice.

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