Bamboo are indigenous to many Southeast Asian countries like the Philippines. Here you will see bamboo mostly used as a building materials in furniture making, handicrafts and you can even see a house made entirely from bamboo, or locally referred to as “Bahay Kubo”.
But did you know that bamboo shoots are edible? A bamboo shoot is the start of a young bamboo plant, and if left not harvested, it will grow into a full bamboo plant. The shoot is covered with black leaves with tiny hairlike appearance. The black leaves are peeled off until you can see the off-white meat inside. The white meat turns yellowish when it is cooked. You can tell, that a bamboo shoot was freshly harvested that day if it taste sweet after it has been cooked.
Please take note that some varieties of bamboo shoots have cyanide content, processing and cooking gets rid of them. And this is also the reason why bamboo shoots are often, shredded and boiled before being used on most recipes.
There are many ways to cook bamboo shoots, and one of the most popular cuisine in Philippines is the sauteed bamboo shoots or ginisang labong/rabong.
Have you tried cooking bamboo shoots, or wan’t to try to cook one but don’t know how to do it? This Ginisang Labong Recipe can help you set up with great tasting dish.
Try this Sauteed Bamboo shoot or Ginisang Labong Recipe and let me know your thoughts.
I N G R E D I E N T S
- 2 cups of shredded bamboo shoot
- ½ cup vinegar
- 4 strips of ginger, sliced
- 2 tbsp soy sauce
- 2 ½ tbsp cooking oil
- 1/3 tsp coarse ground black pepper
- 1 tsp sugar
- 1 medium onion, chopped
- 3 pieces garlic, crushed and chopped
- 2 pieces long green pepper or finger peeper (siling haba), sliced diagonally
M E T H O D
- In a casserole, boil the bamboo shoot for about 14-15 minutes. Drain the bamboo shoot and rinse with tap water, set aside.
- In a large wok of frying pan, heat the cooking oil.
- Saute the garlic and onion under medium fire.
- Add the boiled bamboo shoot.
- Then add the vinegar, soy sauce, sugar and black pepper. Simmer for 10 minutes
- Stir fry with the finger peeper for one minute
- Transfer to a serving plate, can be serve as a side dish or with rice.