Ingredients with Measurements:
- 1 lb fresh bamboo shoots (labong), sliced into thin strips
- 1 lb fish fillets (tilapia, catfish, or any white fish), cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp cooking oil
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 pcs green chili peppers (siling haba), sliced (optional)
- 1/4 cup water
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or wok, heat the cooking oil over medium heat. Add the onion, garlic, and ginger. Saute until fragrant.
2. Add the fish fillets and cook until lightly browned, about 2-3 minutes per side. Remove the fish from the pot and set aside.
3. Add the sliced bamboo shoots to the pot and saute for 5 minutes. Add the fish sauce, salt, and black pepper. Stir to combine.
4. Pour in the coconut milk and water. Stir to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes or until the bamboo shoots are tender.
5. Add the green chili peppers (if using) and the cooked fish fillets. Stir gently to combine. Simmer for another 2-3 minutes or until the fish is cooked through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sauteing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Instead of fresh bamboo shoots, you can use canned bamboo shoots.
- Instead of fish fillets, you can use shrimp or chicken.
Variations:
- Add other vegetables such as spinach, eggplant, or squash.
- Use different types of fish or seafood.
- Add more chili peppers for a spicier dish.
Tips and tricks:
- To remove the bitterness from fresh bamboo shoots, blanch them in boiling water for 5 minutes before slicing.
- Use fresh coconut milk for a richer flavor.
- Do not overcook the fish to prevent it from becoming tough and dry.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the dish is too salty, add a squeeze of lemon or lime juice to balance the flavors.
- If the coconut milk separates, stir gently to combine.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Ginataang Labong is a traditional Filipino dish made with bamboo shoots and coconut milk. It is a popular dish in the Bicol region of the Philippines.
Flavor profiles:
- Creamy, savory, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of grilled vegetables.
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Region: Philippine