GINATAANG TAMBO WITH CRAB OR SHRIMP
One of my favorite dishes is ginataang tambo (bamboo shoot in English and labong in Tagalog) with crab or shrimp. I used to ask my lola Demet to make this dish for me while I was in elementary school. And the next day, she will leave early in the morning to go to the market to get live crab or shrimp so that the meal will not be spoiled since the crab or shrimp must be alive or very fresh for this dish to be truly delicious.
Ingredients: (Good for 6 Persons)
3 cups of Tambo (Bamboo shoot) diagonally thinly sliced
Make it 1 kg if you want to use crab. However, if you want shrimp, 1/2 kg is enough.
1 medium onion (chopped)
4 pcs. cloves of garlic (chopped)
1 stalk of tugabang (Jute leaves)
10 pcs Okra (Lady Finger)
1 can of yellow corn
1 1/2 can of coconut milk
1 tsp. of guinamos (shrimp paste) (optional if no available)
1 tsp. of fish sauce
Ground black pepper
Salt to taste
Procedure
1. Boil the sliced bamboo shoots until tender, then drain and squeeze out the excess water.
2. In a large pot, bring 5 cups of water to a boil before adding the squeezed bamboo shoots. 5 minutes later, add the garlic, onion, yellow corn, ground black pepper, and fish sauce.
3. Cook for about 15 minutes, then add the crab or shrimp and cook for another 10 minutes.
4. Add the coconut milk and cook for 5 minutes before adding the shrimp paste.
5. Add the jute leaves and season with salt to taste, then simmer for 3 minutes.
Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)
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