Skip to main content

Tino-um na Uhong

Tino-um is basically a cooking technique where in the ingredients are wrapped in banana leaves then cooked. Among the most popular tino-um dished is the tino-um nga manok of the town of Cabatuan. You can also to-um other ingredients including shrimps and vegetables.
Here's a simple recipe for Tino-um na Uhong
Ingredients
  • 2 cups Uhong (mushrooms), shredded
  • 1/2 cup Patola. sliced
  • 2 medium size Tomatoes, quartered
  • 1 medium size Onion, sliced
  • Salt and pepper
  • Soy sauce
  • Oil
  • Banana leaf
  • Kalkag or deveined/shelled shrimps (optional)

How to cook Tino-um na Uhong
  1. Wash the uhong thoroughly.
  2. Layer the uhong, patola, tomatoes and onions in the banana leaf.
  3. Place shrimps on top if you're using them.
  4. Sprinkle with salt and pepper. Drizzle with a little soy sauce and oil
  5. Fold the banana leaf and close it using some banana stalks thread. Or just wrap it with more banana leaves.
  6. Place 1/2 cup of water  in the pan. Be sure water does NOT enter the banana leaves
  7. Cook in a medium heated pan for about 15-20 minutes. 
  8. When done, open the banana leaves (sprinkle some toasted kalkag, if you opt for it) and serve.
Labels:

Comments

Unknown said…
Thank you for this blog . :) simple yet informative.
August 29, 2019 at 11:51 AM
grantiriawo_1984 said…
grantiriawo_1984 Brooke Hunter Crack
agalulov
May 27, 2022 at 9:04 AM

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...