Labong

Labong
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Labong is Tagalog for bamboo shoots. Here we’ll cook labong with pork, shrimp and coconut extract. Serves 4 to 6.

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. In a medium bowl, soak labong in water for one hour. Drain and squeeze out water, you could use a cheese cloth for this.
  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.


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