Try Tiyula Itum, A Filipino Beef Soup Made With Burnt Coconut
Have you ever cooked with burnt coconut meat? If not, today is the day to start cooking with this delicious ingredient. Burnt coconut meat is commonly used in Southern Philippines to add a distinct flavor to traditional dishes like in Tausug cuisine’s iconic dish – Tiyula Itum. Burning coconut seems intimidating but we have a simple way you can do it in the comforts of your own kitchen. No special equipment needed!
Tiyula Itum is a black soup that’s usually made with either beef or goat meat. It’s served during special occasions such as weddings or birthdays. It’s a unique dish that takes a bit of effort to make but is well worth it. You’ll be rewarded with diverse flavors that meld together into a rich and delicious soup that’ll surely make you want to explore more of Philippine’s Southern cuisine. This recipe uses Knorr Beef Cubes to add an even meatier taste to this dish!
Make this to celebrate a special occasion like Eid al-Adha or make this anytime and enjoy the flavors of Tiyula Itum.
Tips
You can make two kinds of burnt coconut meat. A deep black one for color and a milder black-brown for flavor. This ensures you get that iconic dark color of Tiyula Itum with a milder taste.
Ingredients
- 1/2 cup fresh coconut meat
- 1 kg beef brisket, cubed
- to taste salt
- to taste pepper
- 2 tbsp canola oil
- 1 pc onion large
- 7 pcs garlic cloves, minced
- 1 pc ginger, thumb-sized, sliced thinly
- 1 pc fresh turmeric, ½ thumb-sized, sliced thinly
- 2 - 3 pcs siling labuyo (bird’s eye chili)
- 4 pcs lemongrass stalk, white part pounded
- 2 pcs Knorr Beef Cubes, dissolved in 4 cups of water
Cooking Method
Nutritional Data
- Without milk
- Egg Free
- Gluten Free
- Lactose Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free
