🍲 Tiyula Itum

Soup · Main ingredient: Beef · ⏱ 130 min · Serves 5 · ~₱585 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 kg beef shank or brisket, cubed
• 0.5 cup 1/2 cup grated coconut, toasted until charred black (burnt coconut/pinamalhi)
• 1 thumb 1 thumb ginger, sliced
• 1 thumb 1 thumb turmeric root, sliced (or 1 tbsp turmeric powder)
• 1 pc 1 onion, chopped
• 6 clove 6 cloves garlic, minced
• 1 stalk 1 stalk lemongrass, crushed
• 2 pc 2 pcs green finger chili
• 1 tsp 1 tsp black pepper, crushed
• 2 tbsp 2 tbsp cooking oil
• 3 pinch Salt to taste
• 1 tbsp Toasted garlic, for garnish

Instructions

1. In a dry pan, toast the grated coconut over low heat, stirring constantly, until it turns deep black and releases a smoky, nutty aroma; be careful not to burn it to bitterness. Pound or blend the burnt coconut into a fine, oily black paste.
2. Heat oil in a large pot and sauté garlic, onion, ginger, and turmeric until fragrant and the mixture turns yellow.
3. Add the beef and sear briefly on all sides.
4. Pour in water, add lemongrass and crushed pepper, and bring to a boil, skimming off scum.
5. Reduce heat and simmer covered until beef is tender, about 1.5 to 2 hours.
6. Stir in the burnt coconut paste, mixing well until the broth turns dark brown to black and takes on a smoky flavor.
7. Add green chili and season with salt to taste, simmering for another 10 minutes to let flavors meld.
8. Garnish with toasted garlic and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.