In a medium bowl, soak labong in water for one hour. Drain and squeeze out water, you could use a cheese cloth for this.
Ingredients:
- 2 cups labong strips
- 1 big coconut, grated
- 100 grams small fresh shrimps, shelled
- 100 grams pork belly, cubed
- 2 long chili
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon MSG
- Salt, to taste
Cooking Directions:
1
2
In a small bowl, add 1 cup lukewarm water to grated coconut and set the cream extract aside in a bowl. Back to your original bowl, add another cup of lukewarm water, squeeze the extract and out into a skillet or wok.
3
In your skillet or wok, add ginger, garlic, onion, pork, shrimp, pepper and seasoning to your coconut extract. Bring to a boil for 3 minutes, stirring gently. Then add bamboo shoots, cover and simmer for 10 minutes. Add your first coconut cream and simmer until labong is cooked and the sauce thickens.
4
Add your long chili and make it spicy. Serve hot.
