GINATAANG LABONG (Bamboo Shoots in coconut milk)

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  • 1/4 kilo crablets, washed and thoroughly cleaned
  • 1 can coconut milk
  • 1/4 cup saluyot leaves
  • 4 cloves garlic; minced
  • 1 thumb sized ginger, crushed
  • 1 stalk lemon grass, discard the top part
  • 1 cup bamboo shoots, cut into thin strips
  • 2 stalks of green onions sliced small
  • 1 pc Bird’s eye chili, sliced (optional)
  • salt and pepper to taste


  1. Saute garlic, ginger, garlic and lemon grass then add the bamboo shoots cook until tender.
  2. Add the crablets and coconut milk. Bring to a boil.
  3. Season to taste and add the Saluyot leaves and Bird’s eye chili if desired.
  4. Discard the lemon grass. You can garnish it with green onions leaves and basil if needed.

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