Ginataang Labong

Ginataang Labong is a Filipino dish popular in the Bicol region that is made from bamboo shoots with a creamy coconut soup. The bamboo shoots are cooked in coconut milk with shrimp paste or sardines. Fresh shrimps can also be added to this dish. The addition of hot, fiery chili pepper, a distinct ingredient in any Bicolano recipe.

How to Make Ginataang Labong

Ingredients:

250 grams bamboo shoots(labong),sliced

2 cups coconut milk

250 grams medium shrimp, peeled and deveined

3 cloves garlic, minced

1 onion, chopped

1 thumb-sized ginger, sliced thinkly

salt and pepper to taste

1 bundle chili leaves or jute leaves(saluyot)(optional)

3 pieces green chili(siling haba), chopped(optional)

1 small can tomato sardines(optional)

Procedures:

Part 1

1. In a pot, pour water and add bamboo shoots, uncover and bring to boil for 20-30 minutes or until soften. Drain and set aside.

Part 2

1. In a pan, heat oil and saute garlic, onion and ginger.
2. Pour coconut milk and bring to boil over low heat. Stir constantly.
3. Add cooked bamboo shoots, cover and simmer for 5 minutes or until tender.
4. Add shrimp and simmer for 2 minutes.
5. Season with salt and pepper. Add chopped chili and vegetables.
6. Simmer for another minute or until thicken, turn off the heat. Serve hot.