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Kinason (Philippine Clams) & Galunggong (Mackerel Scad)

Kinason is what we call this kind of clam in the picture below. It is usually cooked as a soup with Malunggay and spices. But here, Mom mixed it with Okra, Kamote Tops/Leaves, Sili Leaves/Saluyot (Jute Leaves), Kamatis (Tomatoes), Luy-a (Ginger), Sibuyas Dahon (Scallion/Spring Onions), Tanglad (Lemon Grass) and some salt to taste. When this soup is cooked, it'll be a bit thick/slimy looking because of the okra and saluyot leaves cooked together.


Galunggong or Mackerel Scad (Decapterus macarellus) can grow up to a foot in length and has a dark somewhat oily but tasty flesh. This fish is an extremely common fish in Philippine waters and markets. It is usually cooked fried or grilled. Below is a picture of how it looks like when it's fried.


This is what we had today :) The clams only worth 20 pesos, the galunggong 50 pesos, all the vegetables 30 pesos. So for a total of 100 pesos, this could feed about 5 people for 2-3meals depending on their consumption :) We've had it for 2 meals already and we still have alot left.

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