Tambo (Bamboo Shoot) Recipe
Bamboo Shoots Cooked in Coconut Milk
Ingredients
2 cups Bamboo Shoots in can (Tambo)
1 pack Jute leaves (frozen/defrosted)
8 pieces young Okra, sliced in halves
2 cans Chaokoh Coconut Milk
1 can Whole Kernel Corn, drain
1/2 lb Shrimp, cleaned
1/2 lb Pork belly, cut into bite size (optional)
1 medium size onion, sliced
salt to taste2 cans Chaokoh Coconut Milk
1 can Whole Kernel Corn, drain
1/2 lb Shrimp, cleaned
1/2 lb Pork belly, cut into bite size (optional)
1 medium size onion, sliced
1/2 tablespoon salted shrimp (bagoong)
1 teaspoon cooking oil
1 teaspoon cooking oil
Cooking Procedure:
Using a deep pot saute pork belly in cooking oil till golden brown.
Add 2 to 3 cups of water and bring to boil till pork is fully cooked in medium high heat.
Add drained/washed bamboo shoot and boil for about 5 minutes.
Add corn, shrimps and bagoong.
Simmer in medium low heat for 5 minutes.
Add okra and saluyot. Simmer for 2 minutes.
Add salt to taste.
Add the coconut milk and simmer for few more minutes.
Remove from heat, serve and enjoy!
