Bamboo shoots with coconut milk (ginataang labong)

Main Dish
4 servings
20 min
20 min
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).


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


  • 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.


Bamboo Shoots with Coconut Milk (Ginataang Labong), photo 1
Bamboo Shoots with Coconut Milk (Ginataang Labong), photo 2
Bamboo Shoots with Coconut Milk (Ginataang Labong), photo 3




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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