Labong is the Tagalog word for bamboo shoots. The inward bit is the plump part which is edible. The external covering is tons of sheaths covered by satiny, fine stuff that is exceptionally allergenic. So one needs to take the covering out to get into the delicate plump part. Filipino veggie lovers have explored different avenues regarding approaches to make vegan adobo dishes. One of those is the bamboo shoot adobo, in spite of the fact that this specific plans isn’t veggie lover.
Adobong Labong Recipe
- 250 grams bamboo shoots (labong),sliced
- 2 medium-sized Coconut (grated and freshly-milked)
- 200 grams pork, cut into small pieces
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 thumb-sized ginger, sliced thinly
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 10 pieces peppercorns
- 2 pieces bay leaves
- 1 tablespoon cornstarch(dissolved in 1/2 cup water)
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- salt to taste
- 3 pieces red chili (siling labuyo), chopped (optional)
- In a pot, pour water and add bamboo shoots, uncover and bring to boil for 20 minutes or until soften. Drain and set aside.
- In a pan, heat oil and sauté garlic, onion and ginger.
- Add pork and stir-fry until brown.
- Add cooked bamboo shoots, cover and simmer for 3 minutes or until tender.
- Pour soy sauce, vinegar, pepper corns, bay leaves and sugar. Simmer for 5 minutes over low heat.
- Add chopped chili then season with salt according to taste.
- Pour dissolved mixture along with the coconut milk and simmer until thicken, turn off the heat. Serve hot.