Comments on: Labong / Bamboo Shoots

by: Marketman

Sun, 02 Oct 2005 10:48:23 +0000

Interesting way to get paper thin slices…a carpenters planer. I would suggest a mandoline but it might be too delicate for a large piece of bamboo shoot!

by: Jose

Sun, 02 Oct 2005 09:16:00 +0000

I think the secret to Labong is the way it is cut. Most vendors in Metro Manila chop Labong with a sharp knife. My favorite way is to cut Labong, however, is to use a carpenter’s plainer. The slices are very thin and transparent. Then you squeeze out the bitter juice. No need to blance it unless you want to put it away for use a few days later. It is then boiled until cooked. Standard ingredients for a Labong dish for me is coconut milk (not too thick and not too thin) and saluyot. Then, depending on my mood, the place; the time of year or day: clean snails (”ige” is best. This looks like kuhol, a little smaller, and has cornered rather than rounded edges. I don’t risk eating snails at night); alimasag; suahe; small lobsters; freshwater shrimps.

by: rina

Thu, 29 Sep 2005 15:17:53 +0000

another bizarre but good food experience…very very fresh sliced bamboo shoots with a dip of mayo which I had in kaoshung. i have gone through that food memory several times over asking was it really bamboo shoots or perhaps it was something else but my dad who was with me that time concurs that yes we were served bamboo shoots with a mayo dip (hows that for something different?)

by: Midge

Wed, 24 Aug 2005 08:15:39 +0000

Bamboo shoots! I love the stuff: specially if they’re cooked guinataan-style with coconut milk and just enough bagoong to flavor the dish! They’re also fantastic in chop suey and siomai, by the way.

by: Marketman

Tue, 23 Aug 2005 05:32:28 +0000

Gosh, didn’t realize bamboo shoots were so popular around the country… Glad to hear there are so many ways that it is enjoyed! Still can’t imagine how a Panda can consume 50+ kilos of this stuff a day!