Tinu-om is a popular delicacy in the town of Cabatuan in Iloilo province.
In fact its so popular that the in 2006, Hirinugyaw Festival was renamed to Tinu-om Festival to showcase the one town, one product (OTOP) of the municipality. Tinu-om is composed of native chicken bits, tomatoes, tanglad (lemon grass) and chopped onions. The dish is cooked by wrapping it in banana leaves and heated in a casserole full of water. The tinu-om tastes a bit like tinola but is less salty and the banana leaves give the dish its own distinct taste.
- Bumbay/Sibuyas (Onion)
- Kamatis (Tomato)
- Tanglad (Lemon Grass)
- Vetsin (MSG-monosodium glutamate)
- Asin (Salt)
- Tubig (water)
- Native Chicken – must be 7-14 months old.
- Banana Leaves
- Bamboo string or any string for tying up the tinu-om
- 2 bowls for preparation
How to cook the dish
- In one bowl, place the chicken and season it with onion, tomato, vetsin and the salt and then add some water. The 7-14 month old chickens will have to boil for about 30 minutes for it to be ready for serving. Older chickens will take almost an hour. One order of tinu-om would have 3-4 pieces.
- In another bowl prepare the banana leaves to be used for the wrap. Use Saba banana leaves rather than other kinds of banana leaf. It affects the flavor, aroma and outcome of the Tinu-om.
- Eventually, pour the marinated chicken into the bowl lined with banana leaf, gather the edges and tie it with a bamboo string or any piece of string. Make sure that it won’t leak.
- After tying it up, place it in a casserole full of water and then place it on fire. You may steam it but you can place it within the water casserole for a better result when it comes to taste. Then wait.
To taste the delicious tinu-om of this town, you can go to Leah's Tinuom at Bermejo St. Extension, Cabatuan, Iloilo (near the old slaughterhouse).
References: http://iloveiloilo.wordpress.com/2009/10/19/leahs-tinuom/ (also photo credits to the site)
TRIVIA: Tinu-om is an Ilonggo word meaning "to wrap".