Bamboo shoots with coconut milk (ginataang labong)

Name: Bamboo shoots with coconut milk (ginataang labong)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: en
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

Main Dish

4 servings

20 min

Easy

(3.86/5 - 7 votes)
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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 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

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.

Gardenchef

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Comments:

16/10/2012

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.

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