TINUMOK RECIPE
BICOLANO DISH
Tinumok is a spicy dish from Bicol where shrimp and ground pork are wrapped in gabi leaves,
and cooked in coconut milk.
Ingredients
Gabi leaf
Chili (2 haba and 3 labuyo)
Coconut Cream(1 can)
Coconut Milk (1 can)
¼ Ground pork
¼ Chopped shrimp
Lemongrass
Patis
Brown sugar
Onions (minced)
Garlic (minced)
Ginger (minced)
Salt
Ground black pepper
Cooking oil
Water
Preparation Steps
1. Sauté the garlic, onion, and ginger together with the anchovies.
2. Add a second squeeze of milk and let it boil slightly.
3. Mix the ground pork and chopped shrimp. Season with salt and pepper, and wrap it in
gabi leaves.
4. Place the wrap in the boiling milk, along with the lemongrass.
5. Add some water and let it boil again for 30 minutes.
6. Add the milk and chilies and let it boil again for 30 minutes until cooked.
7. Make sure the evening primrose is cooked well to remove the toxins that cause the itchy
tongue.
ASIAN CUISINE
BICOLANO PINSEC FRITO
BICOLANO APPETIZER
Pinsec Frito ia type of dumpling wherein wonton wrappers are filled with ground meat or
seafood filling and deep-fried until golden and crisp. They are commonly served as an
appetizer or snack with a sweet and sour dipping sauce.
Ingredients
½ kg pork shoulder/ kasim
1 pc garlic (peeled and minced)
1 thumb ginger (roughly chopped
and smashed)
1 pack wonton wrapper
water
cooking oil for deep frying
350 g fresh coconut milk (1 can)
350 g fresh coconut cream (1
can)
¼ cup fresh alamang
15 pcs siling haba (sliced
diagonally)
2 pcs siling labuyo
1 pc red onion (roughly chopped)
Preparation Steps
1. Saute garlic, onions, ginger, and pork for about 5 minutes and then add coconut milk season with
salt and pepper and simmer until the coconut milk almost dries out.
2. Add the alamang, coconut cream, siling labuyo, siling haba, and stir constantly until sauce becomes
thick.
3. Remove from the heat and strain the meat and chilies from the sauce.
4. Set aside the sauce.
5. Take a spoon of meat and chilies and place it in the middle of a wonton wrapper. Dip your finger in
water and run your finger on the sides of the wonton wrapper and fold it to form a triangle. Gently
press the sides to seal.
6. Heat your oil to about 180 – 190 degrees before dropping the wontons to fry until golden brown
and crispy.
7. Serve with the bicol express sauce on the side or drizzled over the wontons.
ASIAN CUISINE