Bamboo shoots with coconut milk (ginataang labong)

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Main Dish

4 servings

Easy

40 min

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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

• 1 cup fresh bamboo shoots (labong or tambo), boiled until tender and drained
• 1 small tomato, sliced thinly
• 250 kg shrimps
• 2 cups coconut milk
• 1 medium eggplant, sliced diagonally
• 1 bunch saluyot (Corchorus Olitorius)
• salt and pepper to taste

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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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