Tinumok

Ingredients for Tinumok

• 25 to 30 fresh taro leaves (dahon ng gabi), plus a few extra for lining the pot
• 300 g shrimp, peeled and minced
• 1 1/2 cups grated young coconut (buko) or freshly grated mature coconut
• 1 onion, minced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups thin coconut milk
• 1 cup thick coconut milk (kakang gata)
• 6 siling labuyo
• 2 siling haba
• 1 tablespoon shrimp paste (bagoong alamang), optional
• Kitchen string, for tying

How to cook Tinumok

1. 1.Wipe the taro leaves clean and let them wilt in the sun for an hour, or pass them briefly over a low flame, so they fold without tearing. Cut out the thick center ribs.
2. 2.Mix the shrimp, coconut, onion, garlic, ginger, salt and pepper.
3. 3.Overlap 2 leaves, place about 2 tablespoons of filling in the center, fold into a square bundle and tie with string.
4. 4.Line the bottom of a pot with a few leaves and arrange the bundles snugly on top. Pour in the thin coconut milk and add the siling labuyo, siling haba and bagoong.
5. 5.Bring to a gentle boil, then simmer uncovered over low heat for 40 minutes without stirring, until the leaves are very soft and the sauce has reduced. Stirring early can make the gabi itchy.
6. 6.Pour in the thick coconut milk and simmer for 10 minutes more until the sauce is thick and oily.
7. 7.Serve hot with rice.