Ginataang labong at saluyot recipe is a nutritious and popular dish in the Visayas region of the Philippines. Bamboo shoots, or labong, are best cooked with gata (coconut milk) and saluyot or any other leafy vegetable like malunggay. It is usually cooked with dried fish or shrimp. Kalabasa and okra are good sources of vitamins and minerals. They are also included in our recipe list, but they are totally optional. Add them if desired. Ginataang gulay has many variations and can be prepared in many ways. It is composed of many types of vegetables.
Try this classic ginataang labong. We'd love to hear your version of ginataang labong. Please leave it in the comment section. Share and enjoy! Happy cooking! Please feel free to browse our recipe archive for more recipes. Thank you for visiting us.
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Ginataang labong at saluyot recipe is a nutritious and popular dish in the Visayas region of the Philippines. Bamboo shoots, or labong, are best cooked with gata (coconut milk) and saluyot or any other leafy vegetable like malunggay. It is usually cooked with dried fish or shrimp. Kalabasa and okra are good sources of vitamins and minerals. They are also included in our recipe list, but they are totally optional. Add them if desired. Ginataang gulay has many variations and can be prepared in many ways. It is composed of many types of vegetables.
Soak the labong (bamboo shoots) in water for one hour. Drain and squeeze out the water and set it aside.
Soak the Hebi (skinless, dried, salted shrimps) in water for 15 minutes. Drain the water and set it aside.
Meanwhile, prepare the saluyot and other vegetables in the ingredients list. Peel, slice, and chop the spices.
Grate the coconut and put it in a bowl. Add ½ cups of warm water, squeeze to extract, and strain to get pure coconut milk.
Heat 2 tablespoons of cooking oil in a pan for sauteing. Add the ginger and saute for a few seconds.
Add the onion and garlic and saute until soft and aromatic.
Add the Hebi (skinless dried salted shrimps) and saute for a few seconds.
Add the kalabasa and cook for a minute, then add the labong and stir in the fish sauce (patis).
Add water, cover the pan, and cook for 15 minutes over medium-low heat.
Add the saluyot, green chili, and okra if desired. Pour in the coconut milk.
Cover again and cook for another 5 minutes.
Check it; season with salt and ground black pepper to taste. Add MSG or granulated seasoning if desired. Stir and keep cooking for a few minutes.
Taste it and adjust as necessary. Turn off the heat and transfer to a serving bowl.
Serve warm, with a plate of steaming rice. Share and enjoy the food! Happy cooking.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.