Ingredients with Measurements:
- 1 lb beef shank, cut into chunks
- 1 cup grated coconut
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp cooking oil
- 1 tbsp ground turmeric
- 1 tbsp ground black pepper
- 1 tbsp chili flakes
- 1 tbsp fish sauce
- 4 cups water
- Salt to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pot, boil the beef shank in 4 cups of water until tender. Set aside the beef and reserve the broth.
2. In a pan, toast the grated coconut until brown. Let it cool and then blend it with 1 cup of water until smooth. Set aside.
3. In the same pan, sauté the onion, garlic, and ginger in cooking oil until fragrant.
4. Add the ground turmeric, black pepper, and chili flakes. Mix well.
5. Pour in the blended coconut and stir until well combined.
6. Add the reserved beef broth and fish sauce. Bring to a boil.
7. Add the boiled beef shank and let it simmer for 10 minutes.
8. Season with salt to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add vegetables such as eggplant, okra, or spinach.
- Use chicken instead of beef.
Tips and tricks:
- Toasting the grated coconut adds a nutty flavor to the soup.
- Adjust the amount of chili flakes according to your preferred level of spiciness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Steamed rice
Suggested side dishes:
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or beef broth.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid foodborne illnesses.
Food history:
- Tiyula Itum is a popular soup from the Tausug tribe in the southern part of the Philippines. It is known for its dark color, which comes from the toasted grated coconut and spices.
Flavor profiles:
- Spicy, nutty, savory
Serving suggestions:
- Serve hot as a main dish.
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