Ingredients with Measurements:
- 1 pound fresh bamboo shoots (labong), sliced into thin strips
- 1 pound medium-sized shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 pieces green chili peppers, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fish sauce (patis)
- 1 tablespoon shrimp paste (bagoong alamang)
- 2 cups water
- 1/4 cup chopped scallions (optional)
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or wok, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
2. Add the shrimp and cook until they turn pink. Remove the shrimp from the pot and set aside.
3. Add the sliced bamboo shoots and green chili peppers to the pot. Sauté for 2-3 minutes.
4. Pour in the coconut milk and water. Stir well.
5. Add the fish sauce, shrimp paste, salt, and ground black pepper. Stir until well combined.
6. Bring the mixture to a boil. Lower the heat and let it simmer for 15-20 minutes or until the bamboo shoots are tender.
7. Add the cooked shrimp back to the pot. Stir well.
8. Simmer for another 5 minutes.
9. Turn off the heat and transfer the ginataang labong with shrimp to a serving dish.
10. Garnish with chopped scallions (optional).
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 348
- Fat: 27g
- Carbohydrates: 9g
- Protein: 19g
Substitutions for ingredients:
- Instead of fresh bamboo shoots, you can use canned bamboo shoots.
- Instead of shrimp, you can use chicken or pork.
Variations:
- You can add other vegetables such as squash, eggplant, or spinach.
- You can use different types of seafood such as mussels or clams.
Tips and tricks:
- Make sure to slice the bamboo shoots thinly to ensure even cooking.
- You can adjust the amount of green chili peppers depending on your preferred level of spiciness.
- You can also use coconut cream instead of coconut milk for a richer and creamier sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ginataang labong with shrimp in a pot over medium heat until heated through.
Presentation ideas:
- Serve the ginataang labong with shrimp in a large bowl or platter.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed white rice
Suggested side dishes:
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk to thin it out.
- If the bamboo shoots are still tough after simmering, add more water and continue cooking until tender.
Food safety advice:
- Make sure to clean and devein the shrimp properly before cooking.
- Always wash your hands and utensils before and after handling raw seafood.
Food history:
- Ginataang labong with shrimp is a popular Filipino dish that originated in the Southern Tagalog region of the Philippines.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve the ginataang labong with shrimp as a main dish for lunch or dinner.
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Region: Philippine