Comments on: Labong / Bamboo Shoots

By: faithful reader

faithful reader — Tue, 10 Mar 2009 17:47:12 +0000

Try it with chicken as sahog and santol as a souring agent. with a little saluyot.

By: Marketman

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

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

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

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

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!

By: lee

lee — Tue, 23 Aug 2005 02:06:38 +0000

we call it “tambo” here in bacolod and is usually cooked with gata, saluyot, corn, and those poor emaciated crabs…

By: Wilson Cariaga

Wilson Cariaga — Tue, 23 Aug 2005 01:29:50 +0000

In ilocos we call it “rabong”. . . well we usually cook it with bagoong and saluyot along with a generous amount of stock. . .hmmm and also make an atsara version of it. . . it’s yummy. . .

By: Maricel

Maricel — Tue, 23 Aug 2005 00:43:51 +0000

Labong makes me feel dizzy. I can take it though in itsy bitsy pieces like the little shards of them found in hacao he! he!

By: Bubut

Bubut — Mon, 22 Aug 2005 11:16:01 +0000

we usually saute (garlic, onion, tomatoes) labong with pork and santol rind, and added saluyot. A great viand especially during rainy season.