From the recipe collection
Ginataang Labong at Saluyot
Tender pre-boiled bamboo shoots simmered in coconut milk with ginger and bagoong, finished with saluyot while the leaves remain green.
- Prep time
- 25 min
- Cook time
- 30–35 min
- Yield
- 4–5
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Ingredients
Tick ingredients as you prepare.
Method
- If using fresh labong, boil in ample water 15–20 minutes, drain, rinse, and repeat if still bitter.
- Heat oil over medium-low heat and cook onion, garlic, and ginger until aromatic.
- Add the drained labong and toss for 2 minutes.
- Pour in coconut milk and add fish sauce or bagoong. Bring only to a gentle simmer.
- Cook 10–15 minutes, until the shoots are tender and have absorbed the coconut flavour.
- Add coconut cream and chili and simmer 3 minutes.
- Fold in saluyot and cook 1–2 minutes, only until wilted and bright green.
- Taste before adding salt and serve immediately with rice.