Labong or vegetable is usually use in Asian Cuisine. In Philippines, the foremost popular dish is ginataáng labóng. There are different versions of ginataang labong consistent with the supply 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 additionally healthy because calories and fats are relatively low. Besides, it’s rich in fiber, potassium, iron, protein, calcium, thiamine, riboflavin, niacin and folate.
Labong and Saluyot are widely available publicly market even in supermarket. Labong was sold in various processed shapes. it’s also available in fresh, dried and canned versions.
Ginataang Labong Recipe
- 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
- 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!