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Ginata-ang Tambo (Labong) with Bago-ngon, Saluyot, Okra and Takway




Almost every Ilonggo knows this dish and even more loved it. With thinly sliced young bamboo shoots simmered in coconut milk and cooked greens like tagabang (saluyot), takway and okra plus sahog like shrimps, crabs or bago-ngon (local snails) – 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 using local snails called Bago-ngong.
INGREDIENTS
  • Tambo (Blanched and squeezed to get rid of bitterness)
  • Gata (Divide into two parts. Dilute one part)
  • Bago-ngon (Check link for preparation)
  • Tagabang (saluyot) and/or
  • Okra and/or Takway and/or
  • Corn kernels, optional
  • Salt or seasoning

 HOW TO COOK
  • Simmer tambo in diluted coconut milk for around 7 mins
  • Add saluyot leaves and cook for 5 minutes more.
  • Add okra and/or takway and/or corn kernels 
  • Season with salt or flavoring (shrimp broth cubes)
  • Add bago-ngon and simmer for another 5 minutes.
  • When cooked, add the pure coconut milk and mix throughly. Make final taste adjustments
This recipe is a guide in making this delicious Ilonggo-favorite recipe as you can always tweak to suit your taste.


There are no measurements as you can just thrown in and make esimates when you cook. Just tate what you are cooking and you are good to go! Enjoy 💚.




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