Ginulay na Labong is one of my dad’s recipe. The labong or bamboo shoot is thinly sliced and cooked with shrimps, shrimp paste, white corn, yard long beans and saluyot leaves.
So my dad is in the mood to cook and I’m just here to assist him. I cleaned the shrimps and chopped some garlic and the rest was done by him. I think this is one of the dishes that he is proud to cook. As I’m on my way of volunteering to cook my dad just laugh at me when he saw the onion.
According to him, this dish does not need an onion. Even though I defended myself that the onion would make it more flavorful my dad insisted that it does not have an onion. Okay, that’s fine.
So I just chopped some garlic and cleaned the shrimps. I also cleaned the salinas or the fishes for frying. This dish is great with fried fish. Specially if it is fried to its crispiness. My mom bought the Salinas which is similar to tawilis. This fish gives a nice crunchy texture when fried right.
Cooking ginulay na labong requires a familiarity on cooking the bamboo shoot. Honestly, I’m not familiar or haven’t cooked this dish myself. So I watched my dad and he graciously gave me some tips.
This dish only requires garlic. Onion is a big no, no, well, that’s according to him. So let it be.
When cooking this dish, the bamboo shoot should be sliced thinly as possible. Then, you have to boil it three times. Then, everything is pretty simple. Just drop in every ingredients and that’s it.
The saluyot leaves might throw you away but having my probinsyanong tatay, I just have to live with it. So what is this saluyot leaves? Just google it for its English name. If you don’t like okra you will surely hate this. This leaf will make your soup really looks like a pool of saliva. If the okra can contain that gooey slimy juice in itself, saluyot leaf will make the whole dish slimy. However, from what I’ve read, it is good for health specially for men. It has some benefits that can prevent prostate diseases.
If you don’t like saluyot by how I described it, you can actually leave it off the recipe or replace it with malunggay leaves.
Instead of using salt or fish sauce to season this dish, you can actually use shrimp paste or bagoong alamang. It gives an umami taste to this dish. Simply rinse the raw shrimp paste once and pour it in. Just season the dish at the end of the cooking process.
My dad always add corn kernel to this dish and he prefer the white corn. You can use the Japanese sweet corn but the white corn variety will give this dish a thick and creamy texture.
For other vegetable dishes kindly check out my Vegetable Recipe.
|Labong or Bamboo Shoot, thinly sliced
|Water for boiling
|Raw Shrimp Paste, rince once
|Shrimps, shell removed
|Raw White Corn Kernel
|Yard Long Beans, cut into 3 inch long
|Bunch of Saluyot Leaves
Boil labong or bamboo shoot in water three times. Discard the water and thoroughly rinse it before boiling again.
In a pot, add the boiled bamboo shoot, water, garlic, shrimp paste and white corn kernel. Simmer until the bamboo shoot and corn are cooked. Roughly around 30 minutes.
Add shrimps, yard long beans and saluyot. Simmer until the yard long beans are cooked. Season with fish sauce.
Ginulay na Labong
- 1 kg Labong or Bamboo Shoot, thinly sliced
- Water for Boiling
- 6 cups Water
- 1 head Garlic, chopped
- 1/4 cup Raw Shrimp Paste, rinse once
- 2 cups Fresh White Corn Kernel
- 250 grams Shrimps, shell removed
- Yard Long Beans, cut into 3 inch long
- Bunch of Saluyot Leaves
- Fish Sauce
- Boil labong or bamboo shoot in water three times. Discard the water and thoroughly rinse it before boiling again.
- In a pot, add the boiled bamboo shoot, water, garlic, shrimp paste and white corn kernel. Simmer until the bamboo shoot and corn are cooked. Roughly around 30 minutes.
- Add shrimps, yard long beans and saluyot. Simmer until the yard long beans are cooked. Season with fish sauce.