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Ginulay na Labong Recipe
Kusina ni Teds

Ginulay na Labong

Ginulay na Labong is one of my dad's recipe. The bamboo shoot is thinly sliced and cooked with shrimps, shrimp paste, yard long beans, corn and saluyot.
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Course: Main Course, Side Dish
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Boil labong or bamboo shoot in water three times. Discard the water and thoroughly rinse it before boiling again.
  2. 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.
  3. Add shrimps, yard long beans and saluyot. Simmer until the yard long beans are cooked. Season with fish sauce.