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Ginataang Labong is a beloved Filipino dish rooted in tradition and bursting with flavors, this delectable treat showcases the versatility of bamboo shoots, locally known as “labong.”

I really enjoy any dish that has “gata” or “ginataan” in its name. It can be a sweet dessert like ginataang mais, or bilo bilo or a savory treat like ginataang kalabasa. This ginataang labong recipe where the delicate bamboo shoots dance in creamy coconut milk, creating a symphony of taste will leave you craving for more!

Ingredients You’ll Need

The ingredients for this vegetable recipe can be bough at supermarkets or Asian stores. Feel free to customize the recipe by adding your preferred protein or vegetables.

Bamboo shoots (labong) either fresh or canned.
Coconut milk
Water
Onion
Garlic
Bird’s eye chili, green chili peppers or siling haba
Cooking oil
Fish sauce (patis) or Shrimp paste (bagoong alamang), optional (adjust to taste)
Salt and pepper to taste
Optional protein additions: shrimp, fish, pork, or chicken (sliced into bite-sized pieces)
Optional vegetables: thin strips of ginger, saluyot leaves or jute leaves.

How to Prepare Fresh Bamboo Shoots

It’s important to properly prepare fresh bamboo shoots to ensure their deliciousness and safety. Alternately you can also use canned bamboo shoots if fresh ones are not readily available.

Select Fresh Bamboo Shoots: Choose young and tender bamboo shoots for the best flavor and texture. Older shoots can be tough and fibrous.
Peel and Trim: Start by peeling away the tough outer layers of the bamboo shoot using a sharp knife. Cut off the tip and base of the shoot.
Boil: Place the peeled bamboo shoot in a pot of water and bring it to a boil. Boil for about 1 to 1 1/2 hours, changing the water a few times during the process. This helps remove any bitterness and toxins from the bamboo shoots.
Slice and Dice: Once the bamboo shoot is tender, remove it from the boiling water and let it cool. Slice into this strips or dice it according to your recipe’s requirements.
Rinse: Give the sliced bamboo shoots a final rinse to ensure any remaining bitterness or impurities are washed away then completely drain water.

What is Labong?

Labong, from the Tagalog word “labóng,” refers to bamboo shoots, a staple ingredient in Filipino cuisine. These tender, edible shoots that emerges from the bamboo plant are a culinary delight and cherished for their unique taste and texture.

Are Bamboo Shoots Vegetables?

Labong is a type of vegetable that belongs to the bamboo family that the Philippines is abundant with. With a mild and delicate flavor, labong serves as an excellent canvas for absorbing the rich and aromatic flavors of Filipino spices and ingredients.

Are Bamboo Shoots Healthy for You?

Absolutely! Bamboo shoots boast an array of health benefits that make them a fantastic addition to your diet:

Low in Calories: Shoots are a guilt-free addition to your meals, containing minimal calories while offering a satisfying crunch.
Rich in Fiber: High fiber content supports digestive health, regulates bowel movements, and promotes a feeling of fullness, which can aid in weight management.
Vitamins and Minerals: The vegetables are a source of essential vitamins and minerals, including vitamin E, potassium, and phosphorus, contributing to overall well-being.
Antioxidant Properties: These shoots contain antioxidants that help combat oxidative stress and support a healthy immune system.
Heart Health: The presence of phytosterols in shoots may contribute to improved heart health by helping to lower cholesterol levels.
Blood Sugar Regulation: The fiber and nutrients in bamboo shoots may play a role in stabilizing blood sugar levels.

How to Serve and Store

Ginataang Labong is typically served with steamed white rice, which helps balance the richness of the coconut milk. The combination of the flavorful sauce and the fluffy rice creates a harmonious and satisfying meal.
Transfer the cooled dish into an airtight container. You can use a glass or plastic container with a secure lid.
Place the container in the refrigerator. Ginataang Labong can be stored in the fridge for up to 3-4 days. However, it’s best to consume it within 2 days to ensure optimal taste and quality.
When you’re ready to enjoy the leftovers, reheat the Ginataang Labong gently on the stovetop or in the microwave. If the coconut milk has thickened, you can add a splash of water to loosen the sauce while reheating.

Ginataang Langka with Sardines – something you can put together in a couple of minutes. Green jackfruit cooked in coconut milk with sardines.

Pumpkin Soup – A flavorful, thick, and creamy pumpkin soup that will have your whole family begging for more.