|
This is for our brothers and sisters who are away.
-1/2 lb. small shrimps or small crabs (ugama)or Catfish (hito)
-4 oz. ginger, peeled (a pc. about half as big as your hand)
-1 head garlic, peeled and crushed (medium sized)
-2 pcs. onion, peeled (medium sized)
-6-10 Siling labuyo (more, if you are really ORAGON!)
-3-4 meat of young coconuts, shredded (not buko! lukadon in Irigueño) make sure it is young or the texture will not be right. It will be masapnal!
-2 packs Coconut milk or milk of 2 grated coconuts
-Tender Tanglad (lemon grass) chopped (set leaves aside)
10-20 Fresh Gabi Leaves (I know it costs a fortune there and you need a lot to wrap this mixture.) if bought with stalks on, save it ( paklang ). Note: In Iriga they sometimes use tan-ag, but good luck finding that there!
-Vinegar, put enough to give it a little tangy taste, not sour.
Salt, to taste
Procedure:
1. (this first step maybe icky to your american and americanized friends so you better not tell them this) Put the shimps or crabs in a covered container and set aside for one or two days until a little smelly. Depending on room temp, which i assume is cold up there in the US, it might take two days to achieve this. Remember: do not put in fridge!
2. Combine the shrimps/crabs (Do not remove shell!), ginger, onions, garlic and tender tanglad in a blender and blend to a fine paste. This is actually how it got its name. All ingredients are placed on a wooden chopping board and chopped with a Sundang or two, with most skilled cooks. Hence, tinoktok. So, in America, you might call it Blinender! LoL!
3. Mix-in the young coconuts, salt and vinegar. Blend to a not-so-fine-but-not-coarse paste.
4. Save half the mixture for the faint-of-heart and the non-oragons. Chop as much of the hotstuff (sili), as humanly tolerable or mix-in some hot sauce (Tabasco). Mix-in to the rest of the mixture
5. Wrap in Gabi leaves. Put about 3 sthingysful per 2-3 leaves. Tie with a string. It is usually made 2"x3" and about half an inch thick. However, it is made bigger in some parts of Albay. You may use the tough tanglad leaves to bind them together.
6. Put the wrapped tinoktok in a small kettle, taking care to pile it neatly with the top of the pile not higher than 3/4 of the way to the top of the kettle. pour in the coconut milk. You may mix some water so that the liquid reaches just below the top of the piled tinuktok. or you can use more coconut milk, this produces richer sauce. season to taste.
7. If desired, peel the stalks and cut it into 3 in. long pieces and place on top of the pile in the kettle. You can use those and the sauce to top the pinangat.
8. Garnish with chooped shallots (or dahon ng sibuyas)
Note: It is also called tinuktok in Iriga. Another version of this is made in Camalig in Albay, where they use thinly sliced pork (julienne) instead of shrimp paste. Procedure is the same except for the part where you have to let it rot a little. Enjoy!
also check this out. This is written by Irigueño poet Frank Peñones who has Nabueño roots also. This embodies the passion involved in cooking this delicacy and the emotion (lustful?) in eating the tender and Hot concoction.
Pagkakakan nin Tinuktok
Kabilugan nin saiyang hawak sa simong palad:
luway-luway ngona siyang kargahon,
ibugtak asin sa tsinang plato pahigdaon.
Dangan an mata ipirong
mantang pinaparong
nagbuswak na olor
nagpapagiromdom
nin gata, doros-dahon.
Atyan, magian na hubadon
gakod sa gubing niyang natong.
Sunod, ibiklad,
garo nagbabalad,
an puting tipong niyang laman.
Alagad, pugulan an kahidalian.
Huling bunga man siya nin pasencia
kaya tama sanang taan man siya nin seremonya
siring sa mga Hapon sa tsaa.
Giromdomon si nagguno kan bunga,
an langkaw na sinakat niya.
Siring man si nagpino, naggabot
kan hilom ka'ning hamot
garo tanglad na pinulpog.
Pakatapos dilaan nin dikit,
lipotok niyang sarsang mahamis,
maalsom, maharang an namit.
Dangan, magsibnit nin sadit
mation an saiyang lumhok
asin magkurahaw:
Viva la virgen!
Post edited by: oragon, at: 2009/06/10 06:46
Post edited by: oragon, at: 2009/06/11 02:56
|
Favoured: 0
