Labong with Mais and Malunggay Recipe (Bamboo Shoots with Corn and Moringga leaves)

Labong with Corn and Malunggay
Photo Credits: Angelito M.B.

Bamboo shoots contain vitamins such as vitamin A, vitamin B6, vitamin E, thiamin, riboflavin, niacin, folate and pantothenic acid. Minerals found include calcium, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese, selenium and iron. –

Moringa has more vitamin C than seven oranges, four times the calcium present in milk, and twice the protein as well as three times the amount of potassium found in a single banana. –

Corn has Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid and syringic acid are other key phytonutrients provided by corn. Corn is a good source of pantothenic acid, phosphorus, niacin, dietary fiber, manganese and vitamin B6. –


  • 1/2 Kilo grated Bamboo Shoots (Labong)
  • 2-3 pcs grated whole corn (preferably honey corn or japanese corn but any corn will do like sweet corn)
  • a handful of malunggay leaves
  • 3-4 Spoon Bagoong
  • 1-2 pcs Fried Tilapia or Fried Bangus (Milkfish)


  1. Boil the labong on a pot for about 12 minutes with water level doubling the height of labong.
  2. After boiling rinse the labong with cold water and remove the excess water by squeezing using hand grip.
  3. Bring back the labong to pot with medium heat and add water depending on your preference, mine i just double the height again then wait for about 5 minutes.
  4. Pour the bagoong and wait for 1-2 minutes.
  5. Add the grated corn and wait for another 10-15 minutes of boiling process while continuously stirring.
  6. Turn of the heat and finally drop the healthy malunggay leaves.
  7. Add the fried fish for toppings.
  8. Depending on your preference you can add Bagoong or Salt.

Serve and Enjoy..

Credits to: MGR;; Angelito M.B.