Ginataang Labong at Ubod

Method

1. For fresh edible bamboo shoots, remove tough outer sheaths and fibrous bases, slice thinly, boil in ample fresh water for 15–20 minutes, and discard all cooking water. Otherwise use drained canned or already properly boiled shoots.
2. Heat oil and sauté garlic, onion, and ginger.
3. Add shrimp and cook until just pink.
4. Add labong and ubod and toss in the aromatics.
5. Pour in coconut milk and simmer until the vegetables are tender.
6. Add coconut cream and chili, then cook gently until slightly thick. Add the coconut over low heat and simmer gently to preserve a smooth emulsion.
7. If the sauce is still thin when the seafood is done, remove the seafood and reduce the sauce separately.
8. Season with fish sauce and pepper before serving.