Ginataang labong facts for kids
Ginataang labong with shrimp
|
|
| Alternative names | Ginataang tambo |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Variations | Ginataang ubod (heart of palm in coconut milk) |
Ginataang labong (say: gee-nah-TAH-ang LAH-bong) is a yummy Filipino vegetable stew. It's made with fresh bamboo shoots cooked in creamy coconut milk. People often add seafood like shrimp or meat like pork to it. This dish is a very popular way to enjoy bamboo shoots in the Philippines. A similar dish, called Ginataang ubod, uses heart of palm instead of bamboo shoots. Both are types of ginataan, which means "cooked in coconut milk."
Contents
What is Ginataang Labong?
Ginataang labong is a delicious and comforting dish. It brings together the unique taste of bamboo shoots with the rich flavor of coconut milk. It's a favorite meal in many Filipino homes.
How it's Made
To make Ginataang labong, the bamboo shoots are first cut into thin strips. They are then boiled until they become soft. If you use bamboo shoots that are already boiled, you just soak them in water for about an hour. This helps remove any sliminess.
Next, people sauté (lightly fry) garlic, onions, and ginger in a pan. Then, they add the creamy coconut milk to the pan. The bamboo shoots go in next, along with other tasty ingredients. These often include shrimp, fish, pork, or crab. Spices like chili peppers, fish sauce, or lemongrass are also added for extra flavor.
Sometimes, other vegetables are mixed in too. These can be jute mallow, chili pepper leaves, carrots, or tomatoes. The stew is usually served hot with plain white rice.
Vegetarian Options
If you don't eat meat or seafood, you can still enjoy this dish! A vegetarian or vegan version is easy to make. You simply replace the seafood or meat with tofu. Tofu soaks up the flavors of the coconut milk and spices, making it just as tasty.
Other Ways to Enjoy Bamboo Shoots
Besides Ginataang labong, there are other Filipino dishes made with bamboo shoots.
Ginataang Ubod
Ginataang ubod is very similar to Ginataang labong. The main difference is that it uses heart of palm instead of bamboo shoots. Heart of palm comes from the inner core of certain palm trees. It has a slightly different texture and taste, but the cooking method is the same.
Ginisang Labong and Adobong Labong
- Ginisang labong is a version of the dish that does not use coconut milk. Instead, the bamboo shoots are simply sautéed with garlic, onions, and other seasonings. If heart of palm is used, it's called ginisang ubod.
- Adobong labong is another tasty variation. For this dish, coconut milk is left out. Instead, soy sauce and vinegar are added. This makes it a type of Philippine adobo, which is a very famous Filipino cooking style.
