Ingredients with Measurements:
- 1 kg beef, cut into cubes
- 1 cup grated coconut
- 1 cup coconut milk
- 1 stalk lemongrass, bruised
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp ginger, minced
- 1 tbsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1 tbsp cooking oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat.
2. Add the garlic, onion, and ginger. Sauté until fragrant.
3. Add the beef and cook until browned on all sides.
4. Add the turmeric powder, black pepper, and salt. Mix well.
5. Add the grated coconut and lemongrass. Mix well.
6. Pour in the coconut milk and water. Stir until well combined.
7. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours or until the beef is tender.
8. Remove the lemongrass stalk before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 32g
Carbohydrates: 6g
Fiber: 2g
Substitutions for ingredients:
- Beef can be substituted with chicken or goat meat.
- Grated coconut can be substituted with coconut cream or coconut milk.
- Lemongrass can be substituted with kaffir lime leaves or bay leaves.
Variations:
- Add vegetables such as eggplant, okra, or squash.
- Use different spices such as cumin, coriander, or cinnamon.
- Add chili peppers for a spicier version.
Tips and tricks:
- Use fresh lemongrass for a stronger flavor.
- Toast the grated coconut before adding it to the pot for a nuttier taste.
- Add more water if the stew becomes too thick.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
Chopped cilantro or parsley
Pairings:
Steamed rice or crusty bread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the stew is too watery, remove the lid and let it simmer uncovered until the liquid has reduced.
- If the beef is tough, simmer for a longer time until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tiyula Itum is a traditional dish from the southern Philippines, particularly in the region of Mindanao. It is a stew made with beef, coconut milk, and spices. The addition of lemongrass gives it a distinct flavor.
Flavor profiles:
Savory, slightly sweet, with a hint of lemongrass
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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