Tinomok

https://zettabites.wordpress.com/2012/11/24/crabstick-sandwich/

Tinomok is a dish hailing from the Bicol region of the Philippines. It is made with lean meat wrapped in taro leaves then simmered in coconut milk. There are many ways to make tinomok different. Some prefer to use pork while others prefer shrimp. That’s one way. Another way is through the coconut milk.

In the Philippines, it is not uncommon to find cooks pressing for their own fill of fresh coconut milk. Some use warm water to extract the milk at the second press. Others, however, use the coconut juice, which adds a sweetness to the overall flavor of the dish.

My mom first tasted this dish at Gerry’s Grill, a fairly popular restaurant in Metro Manila. My parents really enjoyed it, which is why my mom tried it out using ground pork. The first time, it made our throats itch. It turns out, the taro leaves had to be washed thoroughly under running water before boiling it at least half an hour to remove the crystals that cause the itching. It made the taro leaves slightly mushy, but it was just for wrapping so it wasn’t noticeable.

The next time around, my mom’s tinomok was not only itch-free, but perfectly cooked. (My mother doesn’t like making the same mistake twice.) The salty, creamy taste from the coconut milk along with the meaty flavor from the pork creates a thick, milky sauce that envelopes the meat.

Biting into a piece gives an initial taste of the taro leaf’s texture and the sauce’s sweet-and-saltiness, which will then be struck by a strong flavor of the seasoned pork meat slowly boiled to perfection.

Tuna and Capers

Our family consists of seven pasta monsters. Don’t ask us how we became that way, I think it was just wired into our system. Maybe it was my parents’ love for it and it was somehow passed on to us. I don’t really know. But this, I might say, is one of the best pasta dishes I have tasted so far. I guess it’s probably because my mom knows just how we like it.

Tuna and capers. There’s not much to say. It’s a tomato-based pasta dish with tuna, capers and fresh herbs. The resulting dish is slightly sour due to the tomatoes and the capers, but of course these are countered by seasoning. Canned tuna will do just fine, and can vary from pieces in brine to spicy chunks.

It is a recipe my mother stumbled upon during one of her experiments and has been a family favorite ever since.

Chew chew chew

My father loves to read about food, and has a million experimental ideas in his head. My mother learned to cook when she got married, and was taught, supported and criticized until she finally outdid her mentor. They are two foodies who raised us into a life of pure, mouthwatering bliss. They made a habit of taking us out to different restaurants every week. We were taught to critique the food we eat, especially at home, so this made it hard for my mom sometimes, knowing she had a panel of six judges to rate her every meal.

Don’t get me wrong. We eat canned food and street food, too. I guess we just prefer to know how we want the things we eat. Coming from a family of foodies does have its perks.

There isn’t much to say (though I believe I’ve already said too much). I’m an average college student with a constant hankering for good food. I’ll share with you the things I eat and the things we cook at home, and maybe you’ll understand why I love food this much.

Frankly, the world has so much to offer, and I find that a hearty appetite makes us appreciate everything better. 🙂