Our neighborhood magugulay (vegetable vendor) drops by twice or thrice a week. Yesterday he had fresh bamboo shoots - already boiled and sliced! As he says - ready-to-cook labong...
Although he said he had already boiled them, we boiled them again, in rice washing water until it was tender (but still crunchy!!!). Then came the question on how to cook them. Another lively debate... Lola liked them with saluyot (jute leaves in English), A-te likes gata (cooked in coconut milk) and hubby wanted a piece of crab (and no saluyot)! Well, majority (read as: hubby the boss) wins and the shoots were cooked in coconut milk with crab!
about 700 grams labong or bamboo shoots, boiled
and drained
1 small crab (about 350 grams by weight), cleaned and chopped into serving pieces, or use talangka (small shore crabs)
5 to 7 thin slices of ginger
1 clove garlic, minced
1 small onion, thinly sliced
2 cups thick coconut milk
2 to 3 pieces siling labuyo (bird's eye chili)
salt and pepper to taste
Saute ginger, garlic and onion until fragrant. Add the crab and stir-fry briefly. Pour in the coconut milk; when the coconut milk is hot (not boiling), add the labong. Throw in the chilis and season to taste with salt and pepper (I used about 3 large pinches of sea salt). Let the misture simmer, stirring occasionally. Recheck the seasonings and when done, serve immediately! This dish is perfect as rice topping!
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