- Bamboo shoots with coconut milk (ginataang labong)
Bamboo shoots with coconut milk (ginataang labong)
A popular dish among Negrenses in the Visayas region of the Philippines, bamboo shoots are best cooked with shrimps and saluyot (jutes or Corchorus Olitorius).
Ingredients
Number of serving: 4
1 cup fresh bamboo shoots (labong or tambo), boiled until tender and drained
1 bunch saluyot (Corchorus Olitorius)
salt and pepper to taste
Preparation
- Wash the bamboo shoots and boil for 15-20 minutes until tender. Drain and set aside.
- In a saucepan, put together sliced tomato, shrimps and coconut milk. Let boil with constant stirring (to prevent the milk from curdling).
- Add the bamboo shoots, salt and pepper. Simmer until bamboo shoots are cooked and coconut milk thickens.
- Add eggplant. Simmer for one minute.
- Add saluyot. Simmer for another minute.
- Best served with rice.
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Comments:
This is so good and healthy. I used fish sauce (Rufina) for soft taste of saltiness and sprinkled tiny bit of chili flakes for some bursting in the mouth.