How to Cook Ginataang Labong:

This vegetable dish is a simple to cook bamboo shoots with coconut cream. Buying fresh and good quality bamboo shoots is bit tricky because you usually don't know how it is prepared commercially when sold in supermarkets or wet markets.

Prep Time10

Cook Time13

Total Time23

Course: Vegetables Recipe

Cuisine: Filipino

Keyword: bamboo shoots, ginataang labong

Servings: 3 servings

Calories: 27kcal

Author: Manny

Ingredients

2 cups bamboo shoots strips
1 pc big mature coconut grated
100 grams small fresh shrimps peeled
100 grams pork belly cut into small cubes
2 pcs siling haba finger chili
1 large onion chopped
3 cloves garlic minced
1 Tbsp. ginger minced
1 tsp. MSG or granulated seasoning
salt to taste

Instructions

How to cook ginataang labong:

Soak labong in water for one hour. Drain. Squeeze out the water and set aside.
Add a cup of lukewarm water to the grated coconut, squeeze with your hands and fingers until the coconut milk comes out from the grated coconut.
Extract the milk by squeezing the grated coconut on a sieve or cheese cloth and pour it into a bowl. Set aside.
Make a second extraction by pouring 2 cups of water on the grated coconut and squeeze again and strain the grated coconut using a cheese cloth and squeeze directly on the pan or pot.
Then add ginger, garlic, onion, pork, shrimps, pepper and seasoning.
Bring to a boil while stirring gently. After 3 minutes of boiling, add the bamboo shoots. Cover and simmer for about 10 minutes.
Then add the thick coconut cream, simmer until bamboo shoots is done and the sauce is thick.
Add the green finger chili 2 minutes before the cooking is done. You can also mince the chilies if you want the dish hot and spicy.

Notes

Cooking Tips of Ginataang Labong Recipe:

1: Mastering the Bamboo Shoot Soaking Technique

To ensure that your Ginataang Labong is a culinary triumph, start with the bamboo shoots. Soak them in water for at least an hour, allowing any impurities to be washed away. This step not only cleans the shoots but also plays a crucial role in assessing their tenderness. A well-soaked bamboo shoot contributes to the dish's overall texture, ensuring a delightful eating experience.

2: Elevate Flavor with Homemade Coconut Cream

While canned coconut cream is a convenient option, consider embracing the traditional method of coconut cream extraction for an authentic taste. Squeezing the grated coconut by hand adds a personal touch to your dish and allows you to control the thickness of the coconut cream. This extra effort pays off in the final result, as the homemade coconut cream becomes the soul of your Ginataang Labong, enhancing its richness and depth of flavor.

3: Timing is Key in the Flavor Fusion Process

Achieving the perfect harmony of flavors in Ginataang Labong requires careful timing during the cooking process. After adding the bamboo shoots to the pot, let them simmer for around 10 minutes. This allows ample time for the shoots to absorb the essence of the coconut cream and the other aromatic ingredients. Additionally, introducing the thick coconut cream at the right moment ensures that it melds seamlessly with the bamboo shoots, creating a luscious and well-balanced sauce. Pay attention to the timing, and you'll be rewarded with a dish that captivates the taste buds with every spoonful.