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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 mins
Cook Time13 mins
Total Time23 mins
Course: Vegetables Recipe
Cuisine: Filipino
Keyword: bamboo shoots, ginataang labong
Servings: 3 servings
Calories: 27kcal
Author: Manny


  • 2 cups of bamboo shoots strips
  • 1 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


    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.