ted, yes, i pre-boil it in water with salt (make sure there is enough salt so that the meat inside is seasoned too, but not too much) and peppercorns until tender, and then i drain and air-dry the pata for a few hours at least. salt and pepper the surface before sticking it in the turbo – 350 degrees for about an hour, but make sure you check every 30 minutes, and turn the pata so the other side gets crisp too.

INGRIDIENTS:

* 1 PC LARGE BAMBOO SHOOT (Tinikan variety)=do use ”taywanak” or ”tambo” variety of ilonggos…=tambo or taywnak are very bitter when not properly prepared and is mainly used for ginataan… Only use ”labong” from ” kawayang tinikan” for your buro
(Blanched tinikan turns yellowish while taywanak turns pale while)
* WATER
* GLASS JAR or you have KAM-AW glazed earthen jar

PROCEDURE:

*Peel the shoots and cut into thin cross wise
*Wash thoroughly and drain
*Arrange inside a huge jar and fill with water (Malaking Garapon)
*Stir to avoid air packets
*Cover and store in a dark,cool, dry place for 5 days
*You’ll know when its ready when the color of the shoots turns pale white and the water turns colloidal with a tinge of cream, the taste and smell would turn sour like fermenting vinegar

Burung labong recipes:

Sinigang na Bangus sa burong labong(add lots of chili leaves instead of kangkong)

Sinigang na Pata sa Burong labong (add whole pepper corns and some greens)

Dinuguang may Labong (fresh or burung labong can be used to sour and extend)=Nagcarlan Laguna recipe…

Bulanglang na labong(fresh labong)

Ginataang labong(fresh labong)

Labong and saluyot stewed in bagoong isda (fresh labong)

Labong con Mike pancit( fresh labong)