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Place the 400g of chopped shrimps into a metal mixing pan.

Add the chopped garlic (from 3 cloves), chopped onion (from 1 whole onion), and 20g of chopped ginger to the pan.

Add the chopped buko meat (from 1 whole buko) to the mixture.

Season with a pinch of salt and a pinch of pepper.

Pour in the 1/4 cup of coconut milk.

Mix all the ingredients thoroughly in the pan with a spoon until well combined.

Take a banana leaf (from a handful) and place a portion of the mixed ingredients onto it. Fold the banana leaf to create a sealed packet.

Place the banana leaf packet onto a piece of aluminum foil. Wrap the banana leaf packet tightly with the aluminum foil.

Place the wrapped packets into a bamboo steamer set over a pot with boiling water.

Steam for 20 minutes.

After steaming, remove a packet from the steamer using tongs. Unwrap the aluminum foil from the banana leaf packet, then unfold the banana leaf to reveal the cooked Inutok.

Garnish with chopped green onions and serve immediately.


Place the 400g of chopped shrimps into a metal mixing pan.

Add the chopped garlic (from 3 cloves), chopped onion (from 1 whole onion), and 20g of chopped ginger to the pan.

Add the chopped buko meat (from 1 whole buko) to the mixture.

Season with a pinch of salt and a pinch of pepper.

Pour in the 1/4 cup of coconut milk.

Mix all the ingredients thoroughly in the pan with a spoon until well combined.

Take a banana leaf (from a handful) and place a portion of the mixed ingredients onto it. Fold the banana leaf to create a sealed packet.

Place the banana leaf packet onto a piece of aluminum foil. Wrap the banana leaf packet tightly with the aluminum foil.

Place the wrapped packets into a bamboo steamer set over a pot with boiling water.

Steam for 20 minutes.

After steaming, remove a packet from the steamer using tongs. Unwrap the aluminum foil from the banana leaf packet, then unfold the banana leaf to reveal the cooked Inutok.

Garnish with chopped green onions and serve immediately.
