A favorite of many Ilonggos, ginat-an nga tambo is heaven to them and fans of Ilonggo cuisine. With coconut milk and greens like saluyot, takway and okra plus subak like shrimps or crabs – this would automatically induce a lot of cravings. Especially when you’re abroad where raw ingredients are often hard to find and if they are luckily available, it still doesn’t taste like the one you might have grown up with. Even so, it is more than enough one's craving for this Ilonggo cuisine, no matter where you are in the world.
Here's a recipe for Ginat-an nga Tambo
- 1 kilo tambo or bamboo shoots, thinly sliced
- 1/2 cup pure coconut milk
- Diluted coconut milk (1/2 cup pure cocomilk with 3/4 cup water )
- 1 onion (sibuyas), thinly sliced
- Salt and other seasoning
- "Subak" (meat or seafood add-ins)- bago-ngon (local snails)
- pasayan (hipon or shrimps)
- kasag (alimasag or crabs)
- 1 bundle of tagabang (saluyot)
- 10 pieces okra
- 1 bundle of takway (if available and optional)
- 1/2 cup fresh corn kernels (optional)
How to cook Ginat-an nga Tambo
- Blanch tambo. Squeeze until dry. You can also squeeze it with salt.
- Cook tambo with diluted coconut milk.
- Add the “subak” of choice (bago-ngon or crabs only)
- Season with salt and/or seasoning mixes plus add onion. Stew for 2-3 minutes
- Add okra, takway and corn kernels. And if you're using shrimps, you can add it here.
- Stew for 3-5 minutes or until the vegetables are tender.
- Mix-in the pure coconut milk and stew it for another two minutes.
- Remove from heat and serve with rice.
|Ginata-ang Tambo/Labong with Bago-ngon|
|Ginata-ang Tambo (labong/bamboo shoots), Pasayan (hipon) at Tagabang (saluyot)|