This creamy baked tahong recipe is a delightful treat for seafood lovers. With a rich cheese sauce and the option to add a spicy kick, it's perfect for those who enjoy a bit of heat. Whether you choose to bake it in the oven or use an air fryer, this dish promises a non-dry, non-rubbery texture thanks to its creamy base. Garnish with parsley or green onions for an added touch of freshness.
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Steam or boil tahong just until they open. Discard the empty shell.
Arrange them on a tray (shell-side down), ready for topping.
On low heat, melt butter in a pan.
Add flour and stir for 1 minute.
Gradually pour in milk, whisking continuously.
Simmer until thick (3–5 mins), then add grated cheese. Stir until smooth.
Season with salt & pepper.
Optional: Add cream/mayo for extra richness.
Want it spicy? Add cayenne, chili powder, or hot sauce to taste.
Sauté garlic in butter and put a bit on each tahong.
Spoon cheese sauce on top of each mussel.
Optional: Sprinkle more grated cheese or parsley.
Secret to non-dry, non-rubbery tahong: Use creamy cheese sauce base, and don’t overbake.
Watch closely in the air fryer as it browns faster than the oven!
Can I use an air fryer instead of an oven?
Yes, preheat the air fryer to 180°C (350°F) for 3 minutes, place tahong in a single layer on foil or tray, and air fry for 6–8 minutes.
How can I make the dish spicier?
Add cayenne pepper, chili powder, or a few drops of hot sauce to the cheese sauce.
What type of cheese is recommended?
Quickmelt or cheddar cheese is recommended for this recipe.
Can I add extra creaminess to the sauce?
Yes, you can add cream or mayo for extra richness.
What is the secret to non-dry tahong?
Use a creamy cheese sauce base and avoid overbaking.
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