Try Tiyula Itum, A Filipino Beef Soup Made With Burnt Coconut

Have you ever cooked with burnt coconut meat? If not, today is the day to start cooking with this delicious ingredient. Burnt coconut meat is commonly used in Southern Philippines to add a distinct flavor to traditional dishes like in Tausug cuisine’s iconic dish – Tiyula Itum. Burning coconut seems intimidating but we have a simple way you can do it in the comforts of your own kitchen. No special equipment needed!

Tiyula Itum is a black soup that’s usually made with either beef or goat meat. It’s served during special occasions such as weddings or birthdays. It’s a unique dish that takes a bit of effort to make but is well worth it. You’ll be rewarded with diverse flavors that meld together into a rich and delicious soup that’ll surely make you want to explore more of Philippine’s Southern cuisine. This recipe uses Knorr Beef Cubes to add an even meatier taste to this dish!

Make this to celebrate a special occasion like Eid al-Adha or make this anytime and enjoy the flavors of Tiyula Itum.

Tips

You can make two kinds of burnt coconut meat. A deep black one for color and a milder black-brown for flavor. This ensures you get that iconic dark color of Tiyula Itum with a milder taste.

150 min.
4 People
Medium

Ingredients

1/2 cup fresh coconut meat
1 kg beef brisket, cubed
to taste salt
to taste pepper
2 tbsp canola oil
1 pc onion large
7 pcs garlic cloves, minced
1 pc ginger, thumb-sized, sliced thinly
1 pc fresh turmeric, ½ thumb-sized, sliced thinly
2 - 3 pcs siling labuyo (bird’s eye chili)
4 pcs lemongrass stalk, white part pounded
2 pcs Knorr Beef Cubes, dissolved in 4 cups of water

Cooking Method

In a pan over high heat, toast the coconut meat. Stir it frequently until it reaches a dark brown-black color. Avoid burning it too much and turning the meat pitch black as this will have a carbonized taste to it.
Let the burnt coconut meat cool and grind into a powder using a food processor or high speed blender. Set aside.
Season beef brisket with salt and pepper.
Heat a pot over medium heat and add oil. Sear the beef brisket on all sides making sure to do this step in batches to get a nice brown color on the meat. Set the meat aside.
In the same pot, sauté onion, garlic, ginger, turmeric, siling labuyo, and the burnt coconut meat previously set aside. Sauté for about 2-3 minutes or until fragrant,
Add the beef, lemongrass, and dissolved Knorr Beef Cubes into the pot.
Bring the mixture into a boil and lower down to a simmer. Let the Tiyula Itum simmer for 1 hour 30 minutes or longer, depending on how tender the beef is.
Remember that Tiyula Itum is a beef soup so don’t let the water reduce too much. Add water as you see fit.
Season with salt and pepper to taste. Serve warm and enjoy this delicious Tausug black beef soup!

We have a long way to go in recognizing and popularizing underrated parts of Philippine cuisine such as Tausug and the larger Southern cuisine in general. It can be overwhelming diving deep into this rich and flavorful cuisine so it’s good to start with a few dishes.Tiyula Itum is a great dish to begin exploring Tausug cuisine. Make this dish for friends and family on special occasions to slowly incorporate more diverse regional dishes in your dinner table. Trust us, your friends and family will be begging for more.