Every time my family have a gathering in our hometown, our mother always make it sure that she cooks her specialty tinumis. Before, we request her to cook this whenever we visit her, then she got used to cook it whenever we go home. It became accustomed.

Tinumis is similar or maybe another name for dinuguan. I just got used to it that whenever I think of tinumis, it usually has no pork innards. My Nanay’s tinumis is made from minced pork meat sautéed first with garlic and onions, cooked and stewed with the pork blood, then make it sour with tamarind fruit or young leaves. My mother rarely adds any other pork innards like liver and me and my siblings like it that way. She adds green chilli (sili pansigang) to add a little spice. We also like our tinumis to have more broth and not saucy.

So whenever my Nanay cooks tinumis, my father makes sure he has enough tamarind shoots picked from the trees at our backyard. The technique to bring out the sourness of the tamarind leaves is to chop or grind it very finely.

I have never had a chance to cook tinumis on my own, but of course, I would like to cook my own style of tinumis. The recipe is so simple, that I may want to add a little twist on the recipe that will make it unique.