How to Cook Tinumok (Shrimp Mixture Wrap in Taro Leaves)
Tinumok is a Filipino dish consisting of taro leaves filled with a mixture of shrimps, flaked fish, buko meat, onion, and shrimp paste, boiled in coconut milk.
Servings: 25 pcs
Calories: 156kcal
Ingredients
- 25 pcs gabi leaves
- 2 cups gata coconut cream
- 2 Tbsp. bagoong alamang
- salt and pepper to taste
Filling:
- 1/2 kilo shrimps head removed and peeled
- 1/4 kilo flaked fish
- 150 gms onion
- 100 gms minced ginger
- 1 kilo buko meat chopped
Instructions
How to cook Tinumok
- Mix together alt ingredients of filling: peeled shrimps. flaked fish, chopped onion, minced ginger, buko meat.
- Wash gabi leaves and wipe to remove excess water.
- Put 30 gms of filling in the middle of gabi leaf.
- Fold both ends of leaf and tie with a thread to secure it.
- In a pan, arrange wrapped filled gabi leaves.
- Add bagoong alamang on top and 2 cups gata.
- Bring to a boil over low heat until cooked. Dash with salt and pepper.
- To serve, add 2 tablespoons of thick coconut cream.
Notes
Cooking Tips of Tinumok Recipe
- Leaf Selection: Choose taro leaves that are young and tender for the best results. Older leaves can be tough and fibrous, making them difficult to wrap around the filling. Look for leaves that are vibrant green and free from any signs of wilting or damage.
- Filling Variation: Get creative with the filling by adding other ingredients such as minced garlic, chopped tomatoes, or even diced chilies for a spicy kick. This allows you to customize the flavor of your tinumok and experiment with different combinations of ingredients to suit your taste.
- Cooking Techniques: To ensure that your tinumok cooks evenly, arrange the wrapped leaves in a single layer in the pan. Avoid overcrowding the pan, as this can lead to uneven cooking. Additionally, simmer the tinumok over low heat to allow the flavors to meld together and the taro leaves to become tender.