Authentic Filipino Tinumok Recipe: An Exotic Delight from Bicol Region

Ingredients

  • 10 pieces of taro leaves
  • 1/2 kilogram of shrimp, peeled and chopped
  • 1/2 kilogram of coconut meat, grated
  • 1 large onion, chopped
  • 6 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, minced
  • 2 tablespoons of fish sauce
  • 1 teaspoon of black pepper
  • 4 cups of coconut milk
  • 2 green chili peppers
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of MSG (optional)

Steps and instructions

  1. Prepare the taro leaves by removing the stalks and veins. Set the leaves aside.
  2. In a large bowl, combine the chopped shrimp, grated coconut meat, chopped onion, minced garlic, minced ginger, fish sauce, black pepper, salt, and MSG (if using). Mix well until all the ingredients are evenly distributed.
  3. Take one taro leaf and place a spoonful of the shrimp mixture in the center. Fold the edges of the leaf over the mixture, creating a square packet. Repeat this process with all the remaining leaves and shrimp mixture.
  4. Arrange the wrapped taro packets in a large pot, stacking them carefully on top of each other.
  5. Pour the coconut milk over the taro packets in the pot, making sure they are fully submerged. Add the green chili peppers.
  6. Cover the pot and bring the coconut milk to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the taro leaves are tender and the shrimp mixture is fully cooked.
  7. Check the pot occasionally and add more coconut milk if needed. Stir gently to prevent the bottom layer of packets from scorching.
  8. Once cooked, remove the pot from the heat. Serve the tinumok while it's hot, with steamed rice on the side if desired.

Tools for making

  • Large pot - Needed to cook the tinumok.
  • Large bowl - Used to mix the shrimp mixture.
  • Knife - For chopping the onion, garlic, and ginger.
  • Grater - To grate the coconut meat.
  • Cutting board - A surface for chopping and preparing ingredients.
  • Spoon - For spooning the shrimp mixture onto the taro leaves.
  • Tongs - Useful for handling the taro leaves and turning the wrapped packets.

Recipe variations

  • Substitute the shrimp with cooked and shredded chicken for a different protein option.
  • Add some chopped vegetables like carrots, bell peppers, or green beans to the shrimp mixture for added texture and flavor.
  • For a vegetarian version, replace the shrimp with tofu or tempeh and use vegetable broth instead of fish sauce.
  • For a spicier kick, add chopped chili peppers or chili flakes to the shrimp mixture.
  • Experiment with different herbs and spices such as cilantro, lemongrass, or turmeric to enhance the flavors.
  • Instead of wrapping the mixture in taro leaves, try using banana leaves or even cabbage leaves as a substitute.
  • For a gluten-free option, use gluten-free fish sauce or soy sauce if needed.
  • Add a splash of lime juice or tamarind paste to the coconut milk for a tangy twist.

Recipe overview

Tinumok is a traditional Filipino dish that beautifully showcases the rich and flavorful cuisine of the Philippines. This recipe involves wrapping a savory combination of shrimp, coconut meat, and aromatic spices in tender taro leaves, and then slow-cooking it all in creamy coconut milk. The result is a deliciously unique dish that's full of texture and taste. Every bite is a delightful medley of flavors, with the earthy taro leaves and the sweet, succulent shrimp perfectly complemented by the fragrant coconut milk. While this recipe may take some time and effort to prepare, the exceptional flavor of the finished dish makes it well worth it. Whether you're new to Filipino cuisine or an experienced cook looking to try something new, this Tinumok recipe is sure to impress.

Common questions

  1. Can I use frozen taro leaves?
  2. Yes, you can use frozen taro leaves for this recipe. Make sure to thaw them completely before using and pat them dry to remove excess moisture.
  3. Can I substitute the shrimp with another protein?
  4. Yes, you can substitute the shrimp with other proteins such as ground pork, chicken, or fish. Adjust the cooking time accordingly depending on the protein you choose.
  5. Is it necessary to use fresh coconut milk?
  6. While fresh coconut milk will provide the best flavor, you can also use canned coconut milk as a substitute. Just make sure to choose a good quality brand.
  7. Can I make this dish in advance?
  8. Yes, you can prepare the tinumok ahead of time and store it in the refrigerator. Reheat it gently on the stovetop before serving.
  9. Can I freeze leftover tinumok?
  10. Yes, you can freeze leftover tinumok. Store it in an airtight container and it can be kept in the freezer for up to 1 month. Thaw it in the refrigerator before reheating.

Serving dishes and utensils

  • Large pot - A pot big enough to accommodate the taro leaves and coconut milk.
  • Bowl - A large bowl for mixing the shrimp mixture and other ingredients.
  • Knife - To peel and chop the shrimp, onion, garlic, and ginger.
  • Grater - To grate the coconut meat.
  • Spoon - For mixing the shrimp mixture and filling the taro leaves.
  • Steamer - Optional for steaming rice to serve with the tinumok.

Origin stories

Tinumok is a traditional Filipino dish from the Bicol region, known for its spicy and coconut-rich cuisine. This region is also renowned for its vast coconut plantations, hence, coconut milk is a staple in many of their dishes. What makes Tinumok interesting is how it artfully combines the flavors of land and sea. The taro leaves and coconut, which are abundant in Bicol, represent the land. The shrimp, often freshly caught from the region's rich waters, symbolizes the sea. The inclusion of chili peppers, another common ingredient in Bicolano cuisine, adds a kick that makes this dish truly a reflection of Bicol’s fiery spirit. It's also worth noting that the process of wrapping the mixture in taro leaves is similar to making tamales, a hint at the Spanish influence on Filipino cuisine. Tinumok, therefore, is not just a dish, it's a culinary narrative of Bicol’s rich cultural and geographical landscape.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.