How to cook Tinumok (Shrimp Mixture Wrap in Taro Leaves)

Tinumok is a Gabi or a taro root leave that is packed with the combination of onion, shrimps, buko meat, shrimp paste, and flakes fish and used coconut milk to boil this mixture. This dish was look-alike to ginataang laing which the gabi leave was also boiled with the coconut milk along with fish or pork, however, the only exception of this dish is it was using the entire gabi leaves then packed with the ingredients that were stated above.

All you need to do was to combine all of the ingredients of filling. Clean gabi leaves first by the use of water and eliminates the remaining water to it. Pour 30 gms of filling between the gabi leaf. Hold the ends of the leaf and fold it then tie by the use of a ribbon to grasp it. Put the wrapped filled gabi leaves in a pan. On the top of it, combine bagoong alamang and 2 cups of gata. Heat it on the low heat for several minutes or until it was already cooked. Sprinkle with pepper and salt. Combine 2 tablespoons of solid coconut cream when you serve it.

Ingredients:

• 25 pieces of gabi leaves
• 2 cups of gata (coconut cream)
• 2 tablespoons of bagoong alamang
• salt and pepper for additional flavor

Ingredients for Filling:

• ½ kilo of shrimps
• ¼ kilo of flaked fish
• 150 gms of onion
• 100 gms of minced ginger
• 1 kilo of buko meat, cut

Instructions:

1.  Combine all of the ingredients of filling.
2. Clean the gabi leaves first by the use of water and eliminates the remaining water.
3. In the middle of gabi leaf, pour 30 gms of filling.
4. Hold the ends of the leaf and fold it. Tie it by the use of a ribbon to secure it.
5. Put wrapped filled gabi leaves in a pan.
6. On top of it, put bagoon alamang and 2 cups of gata.
7. Boil it on lower heat for several minutes or until it was already cooked. Season with pepper and salt.
8. After that, combine 2 tablespoons of solid coconut cream.
9. Serve and Enjoy!

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