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Tinumtuman 2


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Tinumtuman is a dish from the Bicol Region in the Philippines prepared with thinly sliced bamboo shoots, coconut milk and clams sautéed in ginger, garlic and onions.


  • 2 cups thinly sliced bamboo shoots
  • 1 1/2 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


  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.