Tiyula Itum
Tausug black soup from Sulu: beef simmered with burnt coconut, lemongrass and ginger until the broth turns dark and smoky. Traditionally mild rather than fiery, and served at gatherings.
- Time
- 2 hrs
- Serves
- 6
- Steps
- 7
- Ingredients
- 10
Method
- 01
Rub the beef with half the pamapa itum and leave it for an hour. This is what carries the smoky flavour into the meat rather than just the broth.
- 02
Fry the onion, ginger and garlic in oil until soft and lightly browned.
- 03
Add the beef and sear it for 6 minutes, scraping in every bit of the coconut paste.
- 04
Add the lemongrass, turmeric and stock, and bring to a boil.
- 05
Skim the foam in the first 10 minutes, then lower the heat and simmer gently for 1 hour 15 minutes until the beef is tender.
- 06
Stir in the rest of the pamapa itum and the chillies and simmer 15 minutes more, until the broth is properly dark.
- 07
Pull out the lemongrass stalks, season with salt, and serve very hot with rice.
Cooking Tips
- Keep it at a bare simmer. A rolling boil toughens the beef and clouds the broth.
- Adding the burnt coconut in two stages - marinade first, broth later - gives both depth and colour.
Ingredient Substitutions
- Goat is the other traditional meat and suits the long simmer just as well.
- If you have no pamapa itum, toast grated coconut until almost black and pound it with garlic and lemongrass.
What to Serve With It
- Serve in deep bowls with plain rice. The chillies can be dialled right down - it is not meant to be a fiery soup.
Storage and Reheating
- Keeps 4 days and the smoky flavour settles and improves overnight.
- Freezes for 3 months.
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