Skip to main content

Ginat-an nga Tambo kag Pasayan

The mere mention of tambo (young bamboo shoots) makes most Ilonggos salivate with the foodie imagination of one of their favorite local dishes.

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.




Here's a recipe for Ginat-an nga Tambo kag Pasayan

Ingredients
  • 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
  1. Blanch tambo. Squeeze until dry. You can also squeeze it with salt.
  2. Cook tambo with diluted coconut milk.
  3. Add the “subak” of choice (bago-ngon or crabs only) 
  4. Season with salt and/or seasoning mixes plus add onion. Stew for 2-3 minutes


  5. Add okra, takway and corn kernels. And if you're using shrimps, you can add it here. 
  6. Stew for 3-5 minutes or until the vegetables are tender.
  7. Mix-in the pure coconut milk and stew it for another two minutes.
  8. Remove from heat and serve with rice.
The measurements are just guides for you can actually cook this dish just by throwing-in the vegetables and others without measuring. Enjoy this recipe with hot rice! Lots of it!


Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...