Comments on: Pickled Bamboo Shoots

By: odessa

odessa — Thu, 23 May 2013 08:21:02 +0000

wanna try this labong atchara next time. Still for me, its best cooked ” laswa” style with crabs or shrimps, slimy veggies like okra, saluyot or takway and fresh corn kernels and then partnered with fried, grilled or paksiw na fish….hay heaven….:)

By: k. ramos

k. ramos — Sun, 10 Jul 2011 15:53:35 +0000

Another great idea! Thanks betty q! :D

By: betty q.

betty q. — Thu, 07 Jul 2011 13:12:34 +0000

K.Ramos….try adding julienned mango (bordering on ripe but not soft), red peppers, ginger,etc. to your pickled ampalaya…I can finish a whole bottle in no time. it is one of those like the pickled mangoes with beer /wine that you cannot stop eating!

By: Kasseopeia

Kasseopeia — Thu, 07 Jul 2011 08:20:02 +0000

I have tried pickled labong (ala-achara) but never thought it’d be an overnight thing! Most of the time, I have labong dinengdeng with saluyot… and bits of pork fat or a few smoked bunog (river fish – not sure if this is the Tagalog or Ilocano word). Comfort food!

By: k. ramos

k. ramos — Wed, 06 Jul 2011 12:39:15 +0000

I tried pickling ampalaya from our back yard using the Momofuku recipe and it was so delicious! The bitterness pairs really well with the tuna and mayo sandwiches I made.

By: EbbaBlue

EbbaBlue — Tue, 05 Jul 2011 21:16:49 +0000

Twice I bought from the Oriental/Vietnamese market here slice labong soaking in big tray of water. Either they are old and rancid or they are not good quality. But yikes, they were bitter (even I pre-boiled them) and sour. Also they are woody.
But at another time, they were sellling “fresg” one, kahit na mahal, bumili agad ako and I peeld them and made gata. Wow, ang sarap. One time ko lang nakita na nag-benta sila, hindi na naulit. Maikli lang siya, about 4 inches in length.

By: Maria Isabel Rodrigo

Maria Isabel Rodrigo — Tue, 05 Jul 2011 09:30:00 +0000

This is my ultimate comfort food, acharang labong. I always add red bell pepper and thinly sliced carrots for color, the sweetish sour vinegar will certainly give me a heaven’s high. Sans the red bell pepper, my achara would not taste as comforting as I want it to be. I feel good reading this post.

By: Getter Dragon 1

Getter Dragon 1 — Tue, 05 Jul 2011 06:12:08 +0000

There’s an Illocano version of this (I think). Its prepared in the same manner as kinilaw (vinegar, onions, garlic, ginger, peppercorns). Not sure if the same thing…perplexing.

By: betty q.

betty q. — Tue, 05 Jul 2011 01:29:52 +0000

MM….MARAMING SALAMAT PO for the tips you sent! As I have mentioned, I am not good at doing dry runs for almost always, the second try fails for some reason.

By: betty q.

betty q. — Tue, 05 Jul 2011 01:19:06 +0000

Peach…har gow is easy to make. I could be mistaken but I think I have shared my recipe somewhere in MM’s blog. It is the same filling as the prawn wonton. The translucent wrapper is made out of wheat starch and boiling water and kneaded….not at all difficult to make but you have to have patience!