Sometimes we strongly crave our childhood foods, driven by nostalgia. And it can be tricky when you live far away and the required ingredients are unavailable, forcing you to improvise.
Today, I had a strong craving for a dish called "tinuktok," which is a delicacy found in the Bicol Region of the Philippines, located in the southereastern part of Luzon Island, where I was born.
Tinuktok is a unique dish that showcases the rich culinary heritage of the Philippines. It is primarily made from taro leaves (known as "gabi" in Filipino) and coconut milk, along with various other ingredients.
Traditionally, you would encounter roadside vendors with baskets filled with freshly cooked tinuktok, offering an array of fish, shrimp, or crab varieties, each with its own level of spiciness.
In the past, when the catch of the day wasn't sufficient to feed the entire family, we would chop and pound whatever we had caught that day to release its flavor. To stretch the dish, we would add chopped young coconut meat. This process is known as "tinuktok," which means chopped or pounded. I have fond memories of it, and it has inspired me to recreate this dish.
Out of desperation, I considered using Wild Garlic Mustard, as its large leaves seemed suitable for wrapping.
I gathered a few from nearby places and found some growing in our garden.
That's Coco, my baby cat helping. My new foraging buddy.
Although I had never cooked "tinuktok" before, I could remember its taste. In short, I decided to give it a try.
Since wild garlic can become bitter when it ages, I soaked it in salty water overnight to reduce the bitterness.
Afterwards, I rinsed the leaves.
Poured hot water to wilt them, this make the leaves flexible and easier to fold.
Then pat them dried.
Set aside.
Next, I boiled the big crab, (caught at the birmingham indoor market).
Once it was cooked and cooled, I separated the meat
and returned the shells to the pot to make stock.
I grated the coconuts, saving one half for the sauce and using the other half for the filling.
Then, I roughly chopped the spices—chilies, ginger, and garlic—
and blended them together with half of the grated coconut.
I also added a half-squeeze of lemon juice.
and salt to taste.
To make the parcels, I arranged two leaves in a circle.
added one tablespoon of filling, and wrapped them by folding the sides and rolling them up.
In my opinion, you can serve the parcels fresh like this, as they are already enjoyable.
However, since I wanted to replicate the flavor of "tinuktok," I proceeded to make coconut milk. I squeezed the other half of the grated coconut in warm water and strained it. (Alternatively, you can use canned coconut milk.
I added the coconut milk to the crab stock, along with lemongrass, lime leaves, chopped chilies, and salt to taste.
I let it boil down and stopped the heat when it was nearly turning to oil.
Next, I placed the parcels in a steamer and steamed them for 20 minutes.
And there it is! A mouthwatering Tinuktok. The blend of flavors and the memories associated with it make this dish truly special.
While still hot, I carefully transferred the parcels to a serving dish and poured the hot coconut milk sauce over them. The delightful combination of coconutty aroma and a blend of spices creates a truly mouthwatering dish.
They are best served piping hot and enjoyed with hot boiled rice. Garnished with with chopped parsley.
The garlic mustard leaves were not as soft as taro leaves, but the overall taste was there, satisfying my cravings!
With this adaptation, we can continue exploring the possibilities of using the amazing wild garlic mustard in more flavorful parcels.
🍃🍃🍃🍃🍃🍃🍃🍃🌿🌿🌿🌿🌿🌿🌿🌿🌿
What is Galic Mustard?
Garlic mustard (Alliaria petiolata) is an invasive plant species native to Europe and Asia. It has become problematic in many parts of North America, where it has spread and outcompeted native plant species.
Here are some key features to help identify garlic mustard:
Leaves: Garlic mustard leaves are heart-shaped or kidney-shaped with a slightly toothed or scalloped margin. They are arranged alternately along the stem and have a distinct garlic-like odor when crushed.
Stem: The stem of garlic mustard is smooth and typically unbranched. It can grow up to 3-4 feet tall and is often purplish or greenish in color.
Flowers: The plant produces small white flowers in clusters at the tips of the stems. The flowers have four petals and form a cross shape, similar to many plants in the mustard family.
Seedpods: As the flowers fade, garlic mustard develops long, slender seedpods that are upright or slightly angled. The seedpods are green at first, but they turn pale and dry as they mature.
Roots: Garlic mustard has a taproot that is white and often smells like garlic when crushed.
Culinary Use: The leaves of garlic mustard have a pungent, garlic-like flavor, which is where the plant gets its name. In some European countries, the young leaves are used as a culinary herb and added to salads, soups, stews, and sauces. They can also be cooked as a vegetable or used as a seasoning.
Medicinal Use: Garlic mustard has been used in traditional herbal medicine for various purposes. It has been reported to have antibacterial, antifungal, and anti-inflammatory properties. It was historically used to treat respiratory ailments, digestive issues, and skin conditions.
It's worth noting that garlic mustard can vary in appearance depending on its growth stage and environmental conditions. If you're unsure about the identification, you can consult with local plant experts, extension services, or use field guides specific to your region for accurate identification to avoid poisoning.
I hope you enjoyed.
Have a wonderful day!
Mariah🍃💚