Tambo is the Ilonggo term for bamboo shoots while labong is the tagalog term. Sometimes the term tambo refers to the dish itself because tambo is the signature ingredient of this classic Ilonggo sud-an or viand. However, for a more detailed description, the dish is oftentimes called utan nga tambo in order to emphasize that what is wanted is tambo with vegetables rather than referring to other dishes such as Atchara nga Tambo or Tambo with Bagongon-telescope shells.
Note: Picture may vary for the actual recipe
- 2 cups of Tambo – labong in tagalog; Young bamboo shoots, thinly sliced diagonally
- 1 stalk of Tugabang – saluyot in filipino (and in other asian countries); Its english name is jute mallow or jute leaves
- 1/2 kg Okra, sliced
- 1 cup yellow corn. Ilonggos would like to use the glutinous variety of corn.
- 1 can of Coconut milk
- 1/2 Fresh Shrimps or Crabs or Dried Fish
- Visayan Shrimp Paste (Guinamos)
- Salt and pepper to taste if no shrimp paste
- Boil your sliced bamboo shoots until its soft to chew. Discard the water. Squeeze out excess water.
Boil this again in 4-5 cups of water.
- Add your okra until soup is slimy
- Add the coconut milk. At this stage add some cloves of garlic. You can add your grated corn here if it’s fresh. Simmer for 10 minutes.
- You can now add your shrimps, or blue crabs or dried fish. *Ilonggo secret ingredient: Add one spoon of Visayan Shrimp Paste to flavor (optional if available). If not available, just salt and pepper to taste
- Add your tugabang(Jute Leaves)
- Simmer for another minute and serve.
Credits to: icekrambol.com