Tilmok or Pinangat Recipe (Bicol's Finest)
Ingredients
- ½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
- 600g meat of young coconut (about 5 young coconuts), grated
- 2 onions, chopped
- 2 tbsp. grated ginger
- 6 cloves garlic
- Few pieces of chillies (I used 2 birds’ eye chillies and would have used more if not for the special request of the hubby not to make it super spicy)
- 20 to 30 fresh taro leaves (should be intact with no holes)
- kitchen string with which to tie each pinangat
- 6 to 8 stalks of lemongrass (lower white portions only), smashed
- 3 to 4 cups Pure coconut milk
For the sauce/ topping:
- 2 cups thick coconut cream
- 5 cloves garlic, finely chopped
- 4 shallots, finely chopped
- 2 stalks lemongrass (lower white stalks), sliced
- salt to taste
- 3 to 5 spring onions, finely chopped
Procedure
- Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chop them together using a large knife or cleaver until the mixture looks like cornmeal. I used the food processor for this task.
- Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.
- Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
- Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the taro leaves are already soft or when all of the thin coconut milk has evaporated.
- While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and lemon grass. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.
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