At first glance, you’ll think it’s dinuguan, but it’s actually Tinolang Itim, a Tausug signature dish called “Tiyula Itum.” It’s a beef stew from Sulu, recognized as food for royalty and is often served on special occasions as well as after ramadan.
In an episode of “Pinas Sarap,” Kara David, restauranteur Miggy Moreno, and Palm Grill chef Sandy Caluag showed how to make it — and what gives it its color.
Among its many ingredients is Pamapa, a dry condiment of toasted coconut, three types of ginger, and other spices. This is what turns the dish into black.
Miggy, who grew up in Zamboanga, learned to make the dish from his grandmother, who would serve Tinolang Itim during special occasions. In the show, he gave it a modern twist by adding a torched bone marrow.
To cook the Tinolang Itim, they first soak the beef in Pamapa and boil it for an hour.
While the beef is being boiled, garlic and onions are sauteed using oil from the bone marrow. Then Pamapa is mixed in before adding water.
When the mixture of garlic and onion boils, lemon grass is added in, to make the flavors a bit more intense. And then the beef is added.
The dish is topped with a torched bone marrow.
Aside from serving it on special occasions, Miggy said it is also used as a remedy for cough and colds. — Jannielyn Ann Bigtas/LA, GMA News
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