Ingredients with Measurements:
- 1 lb taro leaves, chopped
- 1 lb ground pork
- 1 block firm tofu, cubed
- 1 cup coconut milk
- 1/2 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup green onions, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Steamer basket
- Banana leaves or aluminum foil
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, and ginger until fragrant.
2. Add ground pork and cook until browned.
3. Add taro leaves and cook until wilted.
4. Add coconut milk, water, fish sauce, salt, and black pepper. Simmer for 10 minutes.
5. Add cubed tofu and green onions. Mix well.
6. Prepare banana leaves or aluminum foil by cutting them into squares.
7. Place a spoonful of the mixture onto each banana leaf or aluminum foil square.
8. Fold the sides of the banana leaf or aluminum foil to form a small package.
9. Place the packages in a steamer basket and steam for 30 minutes.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 320
Total fat: 23g
Saturated fat: 11g
Cholesterol: 55mg
Sodium: 680mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Spinach or kale can be used instead of taro leaves.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add diced carrots or bell peppers for added texture and flavor.
- Use coconut cream instead of coconut milk for a richer taste.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to wash the taro leaves thoroughly to remove any dirt or debris.
- Use firm tofu to prevent it from breaking apart during cooking.
- If using banana leaves, soften them by briefly heating them over an open flame or hot stove.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or steamer until heated through.
Presentation ideas:
Serve the tinumok on a platter with banana leaves or on individual plates.
Garnishes:
Garnish with chopped cilantro or more green onions.
Pairings:
Serve with steamed rice or garlic fried rice.
Suggested side dishes:
Serve with a side of pickled vegetables or a fresh salad.
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 tofu.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
- Use clean utensils and surfaces to prevent cross-contamination.
Food history:
Tinumok is a traditional Filipino dish that originated from the Bicol region. It is typically made with taro leaves and coconut milk, and can be filled with a variety of ingredients such as pork, shrimp, or fish.
Flavor profiles:
This dish is savory and creamy with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Philippine