A typical Sunday lunch would usually some fish (whatever catches my fancy during my trip to the market earlier) and a bow of steaming imbao soup. Imbao is a type of shellfish that is very common here in General Santos City. Somehow, I never like my cooking it so I would always prefer to order them in restaurants than cook at home. But it’s more expensive that way and I eat less than I would like. What I did then was to befriend the imbao vendors and ask them how to cook it.
This is a clear refreshing soup, no oil… just the taste of the imbao. It cooks in less than ten minutes too!
½ k imbao
1 pc tomato, quartered
1 inch knob ginger, sliced thinly
1 dahon sibuyas (onion leaves)
Chose plump imbao shells. These are usually the female shells which is more juicy when chewed. In a pot, add 2 cups water, the tomatoes and the ginger. Let boil then add the imbao and dahon sibuyas. Cover the pot, let water boil again and when soup has turned cloudy white, remove from pan. Season with salt according to taste.