Tilmok is a specialty of Bicolano cuisine. As in many dishes from Bicol, coconut plays an important part. Taro leaf parcels are filled with grated coconut meat and other fillings then simmered in coconut cream.
Tilmok is also called pangat in Ilonggo and pinangat na isda elsewhere. Sometimes it is also called laing, though laing more often refers to another dish of taro leaf and coconut cream. Inutok from Waray cuisine is quite similar. Tilmok is also similar to palusami of the Pacific islands.
Bird eye chilis can be used for a characteristic Bicol spice kick. Other more mild chilis can be used, or chilis can be omitted altogether. For a variation, ginger and lemongrass can be added with the coconut cream instead of inside the parcels. Additional filling ingredients can be added as well, such as seafood or mushroom. Pork is popularly added.
Tilmok is a simple dish but takes time and requires quality, good-sized taro leaves for wrapping. Taro leaves must be cooked thoroughly to prevent risk of strong irritation from calcium oxalate crystals present in the raw leaves. Simmer without stirring until the leaves change color, then keep simmering for a while.
ingredients
- garlic, minced
- shallot, minced
- ginger, minced
- lemongrass core, minced
- shrimp or mushroom or young jackfruit or other additional filling, chopped (optional)
- coconut meat, shredded
- coconut cream
- taro leaf, whole
- taro stalk or taro leaf or mixture, chopped
- chili (optional)
- salt
- pepper
- water
method
- combine garlic, shallot, ginger, lemongrass, coconut meat, taro stalk, chili, salt, pepper
- wrap with layered whole taro leaves
- boil parcel in coconut cream, water
- simmer about 45 minutes
- serve