Ingredients with Measurements:
- 1 lb taro leaves, chopped
- 1 lb shrimp, peeled and deveined
- 1 cup coconut milk
- 1/2 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup toasted coconut flakes
Special equipment needed:
- Steamer
- Large mixing bowl
- Aluminum foil
Step-by-step instructions:
1. In a large mixing bowl, combine chopped taro leaves, shrimp, coconut milk, water, onion, garlic, ginger, fish sauce, salt, and black pepper. Mix well.
2. Cut aluminum foil into 8-inch squares. Place a spoonful of the mixture in the center of each foil square.
3. Fold the foil over the mixture and seal the edges to form a packet.
4. Arrange the packets in a steamer and steam for 30 minutes.
5. Remove the packets from the steamer and let them cool for a few minutes.
6. Open the packets and transfer the tinumok onto a serving platter.
7. Garnish with chopped green onions, cilantro, and toasted coconut flakes.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 14g
Protein: 18g
Sodium: 650mg
Substitutions for ingredients:
- Taro leaves can be substituted with spinach or kale.
- Shrimp can be substituted with ground pork or chicken.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add diced tomatoes to the mixture for a tangy flavor.
- Use banana leaves instead of aluminum foil for a more traditional presentation.
- Add sliced chili peppers for a spicy kick.
Tips and tricks:
- Make sure to chop the taro leaves finely to ensure even cooking.
- Use fresh shrimp for the best flavor.
- Toast the coconut flakes in a dry pan over medium heat until golden brown.
Storage instructions:
Tinumok can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the tinumok for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tinumok on a bed of banana leaves for a more traditional presentation.
Garnishes:
Chopped green onions, cilantro, and toasted coconut flakes.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, grilled eggplant, or sautéed bok choy.
Troubleshooting advice:
- If the tinumok is too dry, add more coconut milk or water to the mixture.
- If the tinumok is too wet, add more chopped taro leaves.
Food safety advice:
Make sure to cook the tinumok thoroughly to prevent foodborne illness.
Food history:
Tinumok is a traditional Filipino dish made with taro leaves and coconut milk. It is commonly served during special occasions and celebrations.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the tinumok as a main dish with steamed rice and a side of pickled vegetables.
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Region: Philippine