Skip to main content

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 💚.




Labels

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...

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...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...