Labong or bamboo shoots are commonly used in Asian dishes. This is one of my all-time favorite vegetable. It is low in calories and fat. It is also one good source of potassium and fiber.
Fresh Labong (bamboo shoots) is widely available in our Philippine markets. And if you are thinking of one light-budget dish, then this one is up! With just about P50-P70, you'll have a yummy Ginataang Labong for a family lunch. Mosts palengke (markets) or even supermarkets sell it already sliced, so no need to do some chop, chop, chopping....
What else can you expect but me putting on more chilis and pouring in cococonut milk. But what I like best with Labong is adding sardines into it. But you can also use shrimps or meat. Me? just simply sardines.
|Ginataang Labong sa Sardinas|
Ginataang Labong (Coconut creamed Bamboo shoots)
2 and 1/2 cups sliced labong (bamboo shoots)
2 cups coconut milk
1 onion, chopped
3 cloves garlic, minced
1 thumbsized ginger, peeled and crushed
1 cup of chili leaves (optional)
chopped red and green chilis, as desired
1 small can of sardines in tomato sauce
salt and pepper, to taste
- First, we need to cook the bamboo shoots in boiling water for about 20-30 minutes. This will soften the shoots and get rid of its bitterness. Leave it boiling uncovered to dissipate into air the compounds that cause bitterness. Drain the water when done. Set aside
- In a pan, put together the coconut milk, ginger,onions, garlic and the sardines. Cook in medium low heat while stirring constantly to avoid curdling. Add the bamboo shoots. Then cover and cook for about 10 minutes or until the bamboo shoots are more tender and the coconut milk is reduced to desired sauce consistency.
- Season with salt and pepper as desired. Add the chopped chilis and the chili leaves.
- Serve with rice.