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Add a photoAnother veggie dish in coconut milk. Labong or bamboo shoots is one of the vegetables delicacies in the southern part of the country. Cook it well and you will love it!
Ingredients
- 1 kg labong (fresh bamboo shoots) sliced very thinly
- 1 1/2 cups thick coconut milk
- 2 1/2 cups thin coconut milk
- 1 clove garlic (minced)
- 2 thumbs of ginger (smashed)
- 1 tin sardines (in tomato sauce is fine)
- salt and pepper to taste
- 2 or 3 long chili (siling haba),
Directions
- Boil the labong in water with a little bit of salt until tender. Strain and wash several times with tap water and squeeze out any excess water. Set aside.
- In a saucepan, put the thin coconut milk, garlic and ginger and let boil, stirring constantly to avoid the milk from curdling. Let boil until the milk thickens a bit.
- Add the sardines and break the fish. Let simmer.
- Add the boiled labong and let it cook. Simmer until the liquid is only a third of its original amount.
- Pour in the thick coconut milk and add the siling haba. Season it with salt. Let simmer until the liquid has thickened. At this point, chilis may be added.
- Serve with steamed rice. Vinegar with chili may be served as a ‘drizzling sauce’ - optional
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