Ginataang Labong Recipe or Bamboo Shoots in Coconut Milk Recipe

Ginataang Labong Recipe

Ingredients: ½ kg fresh labong (bamboo shoots), sliced thinly

• 2 cups coconut milk (kakang gata)
• 1 cup coconut cream (optional, for richer taste)
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 thumb-size ginger, sliced thinly
• 2–3 pcs siling haba (long green chili)
• 2 pcs siling labuyo (optional, for extra spice)
• 2 tbsp bagoong alamang (shrimp paste) or 2 tbsp dried shrimp (hibe), optional
• 1 cup malunggay leaves or saluyot (optional, for added greens)
• 2 tbsp cooking oil
• ½ tsp salt (adjust to taste)
• ½ tsp ground black pepper

Instructions:

• Prepare labong:
• Boil sliced bamboo shoots in water with a little salt for about 10–15 minutes to remove bitterness.
• Drain and set aside.

Sauté aromatics:

• Heat oil in a pan. Sauté garlic, onion, and ginger until fragrant.
• Add bagoong alamang (or dried shrimp) and cook for 2 minutes.

Cook labong:

• Add the boiled bamboo shoots. Stir-fry for 3–5 minutes.
• Season with salt and pepper.
• Add gata:
• Pour in coconut milk. Let it simmer until the bamboo shoots absorb the flavors (about 10 minutes).
• Add green chili and optional siling labuyo for spice.
• Finish with cream:
• Add coconut cream (kakang gata). Simmer for another 5 minutes until thick and creamy.
• If using malunggay or saluyot, stir in during the last 2 minutes of cooking.

Serve:
Best enjoyed with steaming hot rice and fried fish on the side.