Tinumtuman

Have you tried ginataang labong? that Bicolano dish prepared with bamboo shoots and coconut milk? If yes then meet his better cousin, the tinumtuman.  Better? Personally yes, its tastier because of the use of clams which gives it so much flavour.  Similar to most Bicolano dishes like Kinunot, Laing, Bicol Express, Kandingga it is prepared with coconut milk and chillies where it usually starts as sautéed garlic, onions and ginger but if you want them less oily I see some of my Bicolano relatives just boil these aromatics in coconut milk until it is reduced before adding the ingredients.  Traditionally river clams are used in this dish but since we cannot find that here in New Zealand, we will be using the frozen clam meat combined with fresh clams for that clam juice.


Tinumtuman
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 cups thinly sliced bamboo shoots
  • 1½ cups coconut milk
  • ½ cup coconut cream
  • 1 cup shelled clams (steamed in 1 cup water), reserve liquid
  • 3 pcs red chillies, finely chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • fish sauce
  • freshly ground black pepper
  • oil
Instructions
  1. In a pot add water and bamboo shoots then boil for 30 minutes if using the non-fresh ones. Once tender drain let it cool then squeeze out water.
  2. In a wok add oil then sauté garlic, ginger, chillies and onions.
  3. Add bamboo shoots, coconut milk and reserved clam juice then bring to a boil. Simmer for 30 minutes in medium heat until liquid is reduced. Add water if needed.
  4. Add coconut cream and clams, season with fish sauce and freshly ground black pepper then simmer for 5 minutes in medium heat.
  5. Serve with freshly cooked steamed rice.

 

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1 Response

  1. kitchenriffs says:

    I’ve not had this — sounds amazing! Thanks!

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