My First Attempt at Tinulmok/Tilmok

Mixing it all together

Mixing it all together

I never heard of tinulmok, a less well-known cousin of the pinangat (laing) and bicol express, until i started ealing with people from Bicol. Hey, not even everyone in Bicol is familiar with this. This was a surprise discovery when someone from the office made me try it. I love coconut. But have never heard of it. It’s a little bit familiar, but something new at the same time.

I tried it, found out it was young coconut, and looooved it. It’s like eating flavored young coconut. And I have been looking to make it ever since.

Getting ready to be wrapped in foil

Getting ready to be wrapped in foil

On recent trips to Bicol, I would buy frozen tinulmok (or tilmok) and bring this home, only to discover that only I ate these things. I haven’t been back there yet, but I had an abundance of shredded young coconut (I have been fueling up with coconut juice since I can drink tons of this compared to water), and just decided to make it.

I always take for granted our old cookbooks at home, and rely so much on the internet, but this yeiled out very frustrating results. I have half-hashed recipes on random sites, but looking through mom’s old coconut cookbook, I find this recipe smack right among the other usual stuff.

Instead of using  either talangka (small crab) or shrimp, which is already a change in the usual, I opted to use scallops since this is what we had at home. I added some minced onion, salt, pepper, and a bit of calamansi juice. I didn’t have any banana leaves, so I wrapped this in foil and steamed it for 30 minutes.

Cooled for a bit and then pulled out from the steamer basket. It wasn’t as fab as those that I have tasted. Really. But it was near enough and I won’t be afraid to try and make this again. It’s really yummy, for me at least 🙂

Cooked!

Cooked!

Not-Authentic Tinulmok Recipe

2 cups of shredded young coconut
1 onion, minced
juice of one to two calamansi, to taste
salt
pepper
1/2 cup scallops (the small ones), thawed

Mix all of the ingredients together. Taste. It should taste like seasoned coconut. Then add the scallop. Wrap in foil ala tamales style. Steam for 30 minutes.

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One thought on “My First Attempt at Tinulmok/Tilmok

  1. I love reading and writing about new food experiences and I think this post would be perfect submission to a link up party called Our Growing Edge.

    Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.

    We are currently accepting posts for November and I hope you can make it. 

    More info can be found here:
    http://bunnyeatsdesign.com/our-growing-edge
    or the link party here:
    http://new.inlinkz.com/luwpview.php?id=315052

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