Halaan soup with spinach or malunggayIngredients:1/2 kilo of fresh clams
10 stalks of malunggay or 2 cups baby spinach
1 clove garlic, peeled and finely minced
1 onion, peeled and thinly chopped
a thumb-sized piece of ginger, peeled and julienned
1 green chili (optional)
2 tbsps. cooking oil
2 knorr cubes to taste
Directions:Wash fresh clams, drain and place in a bowl. Soak them in water and put inside the fridge for a few hours to make sure that all sands are expelled from the clams.
Prepare the malunggay by separating the leaves from the stalk and wash thoroughly.
Saute the garlic and ginger, then add the sliced onion. Add clams and pour about 6 cups of water or broth; season with knorr cubes. Bring to a boil. Add the malunggay leaves or baby spinach and halved green chili, cover and simmer gently for about a minute or two. Serve hot.
