Tambo (Bamboo Shoot) Recipe

Bamboo Shoots Cooked in Coconut Milk


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 taste

1/2 tablespoon salted shrimp (bagoong)

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!



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