Tinuom is a flavorful, juicy Ilonggo dish from the western Visayas in the Philippines. Ingredients are stewed with flavorful broth in layered banana leaves.
Tinuom usually includes local chicken as the main ingredient. I’ve found fresh mushroom makes a delicious alternative. Termite mushroom, kabuteng mamarang, is a good choice found wild in the Philippines after rain. Portabella mushrooms, button mushrooms, oyster mushrooms, and other common mushrooms would also be good choices.
Prepare banana leaf by warming over fire or blanching, then layer in a bowl to shape and add ingredients. Close and tie the tinuom parcel and place in some water to cook. Each serving can be a separate parcel.
The banana leaf packets do not need to be submerged, just add enough water to keep a layer of water on the bottom while steaming. If wrapped well so they don’t leak, tinuom will retain almost all the liquid inside.
ingredients
- garlic
- shallot
- ginger (optional)
- lemongrass
- chili (optional)
- salt
- pepper
- portabella mushroom or common mushroom
- luffa (optional)
- tamarind water or tomato, chopped
- water
method
- layer banana leaves in bowl
- add garlic, shallot, ginger, lemongrass, chili, salt, pepper, mushroom, luffa, tamarind water, water
- wrap and tie the top
- boil about 30 minutes
- serve