Ingredients with Measurements:
- 1 lb taro leaves, washed and chopped
- 1 lb ground pork
- 1 cup coconut milk
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp salt
- 1 tsp black pepper
- 2 cups fresh spinach leaves, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Steamer basket
- Banana leaves or aluminum foil
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, onion, garlic, ginger, salt, and black pepper. Mix well.
2. Add chopped spinach leaves to the mixture and mix until well combined.
3. In a large pot, bring coconut milk and water to a boil.
4. Add the chopped taro leaves to the pot and cook for 5 minutes or until tender.
5. Drain the taro leaves and let them cool.
6. Once cooled, add the taro leaves to the pork and spinach mixture. Mix well.
7. Cut banana leaves or aluminum foil into 8-inch squares.
8. Place a spoonful of the pork and taro mixture onto the center of each banana leaf or aluminum foil.
9. Fold the edges of the banana leaf or aluminum foil to form a small package.
10. Place the packages in a steamer basket and steam for 30 minutes.
11. Remove from the steamer and let cool for a few minutes.
12. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Steam at medium heat.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 10g
Protein: 12g
Substitutions for ingredients:
- Taro leaves can be substituted with spinach leaves or kale.
- Ground pork can be substituted with ground beef or ground chicken.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add chopped shrimp or crab meat to the pork mixture for a seafood twist.
- Use different spices such as cumin or paprika to add more flavor.
Tips and tricks:
- Make sure to wash the taro leaves thoroughly to remove any dirt or debris.
- Use fresh spinach leaves for a brighter color and flavor.
- If using banana leaves, make sure to soften them by briefly heating them over a flame.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and sliced vegetables.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Grilled eggplant
- Stir-fried green beans
- Steamed bok choy
Troubleshooting advice:
- If the mixture is too dry, add more coconut milk or water.
- If the mixture is too wet, add more ground pork or taro leaves.
Food safety advice:
- Make sure to cook the pork mixture thoroughly to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tinumok is a traditional Filipino dish that originated in the Bicol region of the Philippines. It is made with a mixture of ground pork, coconut milk, and taro leaves, which are wrapped in banana leaves and steamed.
Flavor profiles:
This dish is savory and slightly sweet, with a creamy texture from the coconut milk.
Serving suggestions:
Serve as an appetizer or as a main dish with rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A