Ginataang Labong With Saluyot (Bamboo Shoots In Coconut Milk With Jute Leaves) Recipe

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

INSTRUCTIONS:

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

Source: Lasang Recipes

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