Ginataang Labong with Saluyot (Bamboo Shoots in Coconut Milk with Jute Leaves) Recipe

Labong or bamboo shoot is commonly use in Asian Cuisine. In Philippines, the most popular dish is ginataáng labóng. There are different versions of ginataang labong according to the availability of ingredients like pork, crablet, shrimp and sardines.

Saluyot leaves in ginataang labong gives more flavor. It blends the creamy taste of coconut milk.

The Ginataang Labong with Saluyot Recipe is also healthy because calories and fats are relatively low. Besides, it is rich in fiber, potassium, iron, protein, calcium, thiamine, riboflavin, niacin and folate.

Labong and Saluyot are widely available in public market even in supermarket. Labong was sold in various processed shapes. It is also available in fresh, dried and canned versions.

Try our recipe to experience a yummy taste of Ginataang labong with saluyot.

Good for serving: 3-4 persons

Ingredients:

1/2 kilo labong or bamboo shoots, cut into thin strips
1 thumb ginger, thinly sliced
5 cloves garlic, minced
1 small onion, thinly sliced
1/4 kilo shrimps, peeled
1 cup coconut milk (gata)
1 bunch saluyot (jute) leaves
1 tbsp. cooking oil
1 pc. bird eye chili (optional)
3/4 cup water
salt and ground pepper to taste

Cooking Procedure:

Heat the saucepan, put in the cooking oil, then sauté union, garlic, ginger and bird eye chili until fragrant.
Add shrimp and salt, mix and simmer for at least 2 minutes.
Add labong and simmer for at least 5 minutes.
Add coconut milk, saluyot leaves and ground pepper, mix and simmer at least 2 minutes
Serve while hot with steam rice.
Chow and enjoy!