Loving Labong (Baby Bamboo)

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We all know how sturdy bamboo is as a construction material. I supposed once in your life you have also tried cooking in it. Are you also an avid bamboo eater? And I’m not talking to pandas here. 🙂

Bamboo shoot or labong, has its own ways of treating your palate with such flavor depending on how you would choose to cook it. Ginataang labong is probably the most common among us Batangueños. Add chili and oh how good an appetizer could that be!

Labong goes well with ginataang tilapia, agree? My dad would cut the bamboo shoot vertically so the rings would come out perfectly. Yum yum!

At kung natatakam ka na sa isang masarap na labong recipe, ito na ang pinakasimple pero masarap na pwede mong magawa sa labong.

(Found this one at filipinorecipes.org)

2 cups strips of bamboo shoots (labong)
1 big coconut, grated
100 grams small fresh shrimps shelled
100 grams pork belly, cut into small cubes
2 pcs. Long green peppers
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. Minced ginger
salt to taste

Soak labong in water for 1 hour. Drain. squeeze out water. Set aside. Add 1 cup lukewarm water for grated cocnut, extract thick cream. Set aside. Add 1 ½ more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens. Mince the green pepper if you want a hot and spicy dish.