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Young Bamboo shoots and Shrimps in Coconut Milk

Always on top of many lists of favorites, this Ilonggo favorite of Tambo (young bamboo shoots) and Pasayan (shrimps) in Gata (coconut cream/milk) is really just a simple dish to make.



You just have to have main ingredients, whether fresh or canned/packed then tou are ready to go. It's also a very versatile dish where you can choose different seafood as sahog to complement the veggies.


Not to mention as a healthy one as it provides a lot of fiber into one's diet in the most delicious way.

So lets start cooking Ginata-ang Labong with Hipon.



Ingredients
6 cups tambo or bamboo shoots, thinly sliced (adjust)
1 cup pure coconut milk 
1 cup diluted coconut milk (1/2 cup pure cocomilk with 1/2 cup water, adjust)
1 onion (sibuyas), thinly sliced
10 Shrimps,adjust
1 bundle of tagabang (saluyot)
Salt and other seasoning

How to cook Ginat-an nga Tambo
1. Blanch tambo then squeeze to remove excess water You can also squeeze it with salt.
2. Simmer tambo with diluted coconut milk.
3. Season with salt and/or seasoning mixes and onion. Stew for 5 minutes or until cooked.
4. Add shrimps and saluyot then stew for 5-7 minutes or until cooked.
5. Finally, mix-in the pure coconut milk and stew it for another two minutes. 
6. Serve with rice and fried/grilled fish (suggestion)




The measurements are just guides in this recipe. You can actually cook this without having to measure all the ingredients. Just throw in and balance the ingredients and you are good to go. A really easy and delicious dish to make. ENJOY!

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