![Ginataang Labong Recipe Ginataang Labong Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwQ0N7WeGdg14SxtZoh7TN8fXJ79W21_NHEt_qigCD5dkglhtBPe8wGBe5R2_ldGywOmx-85qhC2O0-Fm7mpsGlRwvrCZwxRv0VN6G-F-X_Hv0ebsrhx_phge_yVq8DMYUJgIPmmmAvNr/s640/bamboo-shoots-and-shrimp-with-coconut-milk-1.jpg)
Bamboo Shoots in Coconut Milk
Ginataang Labong
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- 1/2 cup shrimps
- 4 cloves garlic; minced
- 1 small onion; chopped
- 1 cup rice water
- 1/2 cup coconut milk
- 1/4 cup saluyot leaves
- 2 cups bamboo shoot; sliced in strips
- Salt and pepper to taste
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1 Squeeze out the juice from the bamboo shoot. Set aside the bamboo shoot.
2 Sauté garlic and onion. Add shrimps, then quickly simmer with fish sauce. Add bamboo shoot and rice water.
3 Boil until bamboo shoot gets tender. Add coconut milk, bring to a boil, then simmer. Add saluyot leaves.
4 Add seasoning according to taste. Cook until done.
2 Sauté garlic and onion. Add shrimps, then quickly simmer with fish sauce. Add bamboo shoot and rice water.
3 Boil until bamboo shoot gets tender. Add coconut milk, bring to a boil, then simmer. Add saluyot leaves.
4 Add seasoning according to taste. Cook until done.
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