Beef/ Recipes/ Winter Warmer

How To Make Tyula Itum

wpid-2015-12-07_10-57-31_wm.jpg
 Burnt Coconut beef Spicy  Soup
Tyula or Tiyula Itum aka Black Soup is a dish from Tausug, Sulu in Mindanao and usually eaten at Muslim weddings and festivals. You could say this is close to the our Nilaga (Beef broth) or Tinula  (Chicken & green papaya soup) from the northern part of the Philippines. Some people say that this dish is an aphrodisiac and will definitely keep you warm!
wpid-2015-12-07_10-57-06_wm.jpg
I hope I don’t offend the Tausug community for featuring this dish as my Christmas countdown recipe. I welcome comments and suggestions. I made this dish at my past supperclubs and my guests absolutely loved it! The look doesn’t do justice to the taste of this dish. However I chose this dish as it’s perfect as a ‘winter warmer’ not because of the religious connotations behind it.
I haven’t seen many chef outside of the Philippines featuring regional dishes and I am proud that I can show you or teach you some of my countries regional food. I have to be honest I haven’t been to Sulu myself but from speaking to friends and researching online about this dish I managed to re-create it here in London as closely as possible to the traditional recipe. Can I just say how proud I am that I have been really good at posting everyday. I hope that there someone following my posts, I’ll be happy with one follower to be honest..haha!
wpid-screenshot_2015-12-07-11-06-03-01_wm.jpg
Enough with the chat, let’s turn the heat up today London!

How To Make Tyula Itum

Print Recipe

Ingredients

  • 500g braising beef or ribs
  • 800ltr Water
  • 1 large onion, chopped
  • Fresh red chilli (optional)
  • 3tbsp cooking oil
  • 2 cups of grated coconut
  • 4 stalks of lemon grass, bruised and chopped
  • 1tbsp garlic
  • 1tbsp ginger
  • 3tsp turmeric
  • 1tsp galangal powder
  • 1/2tsp dried ginger powder
  • 1/2tsp ground pepper
  • 5tbsp sambal ulek or Sriracha sauce (less if you want it less spicy or more for hot)
  • 1tsp sugar
  • 1tsp salt
  • 1 can coconut milk (optional)
  • spring onions for garnish, chopped

Instructions

1

Burn the coconut shreds in a frying pan or work on medium to high heat until they are all dark brown or even black. The darker it is the better! (This is optional: you can ground the coconut shred using pestle and morter or using a coffee grinder)

2

Add the burnt coconut powder to the meat and set aside for later

3

In a deep pan with heated the oil then sauté the onion until translucent, add the garlic and ginger, cook them for 3 minutes on medium heat

4

Add the meat, turmeric and lemon grass, stir and cook until the meat for 5 minutes

5

Turn the heat to low add galangal powder, ginger powder, ground pepper, salt and sugar then add Sambal or Sriracha sauce, continually stir for 2 minutes making sure the spices don’t burn

6

Add water then turn the heat up and let it boil, once boiled turn the heat to low and simmer for 30 minutes with the lid on

7

Check if the meat is soft if not cook for another 15 minutes (you can add coconut at this point)

8

Taste the soup add more salt if desired and simmer for another 5 minutes

9

Once you are happy with the taste you can turn the heat off

10

Serve it in a bowl with chopped fresh chillies or spring onions on top with some white rice on the side..Enjoy!

Subscribe & Follow

You Might Also Like