14 September 2011
Ginataang Labong (Bamboo shoots in coconut milk)
I was quite surprised to find labong (or bamboo shoots, also called rabong in Baguio where I come from) at the Filipino store in airtight packaging. I immediately imagined having this as dinengdeng, the kind with grilled fish in it. I happily bought a pack and excitedly showed it at home.
I then arrived from work the following night looking forward to the dinengdeng, but was disappointed to see that they made ginataang labong instead. I was informed that the other ingredients for the dinengdeng was not available. In the end, it was all ok because ginataang labong was delicious!
Because the package was composed of young bamboo shoots, the end result was tender and yummy. It did not take long to cook it. If you buy your labong from the market, you might get the older shoots so you need to boil it longer to soften it. Here is the recipe by my mother-in-law.
1 pack bamboo shoots, sliced
1/2 cup coconut milk
3 tbsp bagoong (fish sauce)
3 cloves garlic, crushed and chopped
3 tbsp white vinegar
malunggay leaves (Moringa)
ground black pepper to taste
Place bamboo shoots in a pot and submerge in water. Cook over medium heat. Let the water boil for a couple of minutes, then strain the labong.
Mix about half a cup of water and the bagoong in the pot over medium heat. Bring this to a boil, then add the garlic. After about a minute add the labong and mix. Then add the shrimp.
After a couple of minutes or when the shrimps have turned bright orange, add the coconut milk. Mix continuously until the coconut milk has thickened.
Add the vinegar and ground black pepper to taste.
After about a minute, turn off the heat and add the malunggay and mix.
Serve hot with rice.