Ginataang Labong, Mais at Saluyot

Ginataang Labong, Mais at Saluyot
Photo Credits: Mark Jacob


  • 3 pcs coconuts , freshly grated
  • 300 g fresh bamboo shoots , thinly sliced
  • 1 pc white native or sweet corn on the cob , peeled and          shucked
  • 2 pcs tomatoes , quartered
  • 1 pc small white onion , peeled and sliced thinly Sea salt    to    taste
  • 100 g fresh whole shrimps , washed and trimmed
  • 1 bunch saluyot washed and leaves picked


  1. In a pot of lightly salted boiling water, drop the fresh bamboo shoots and cook for about five minutes.
  2. Drain and rinse with tap water.
  3. In the same pot, pour in the second press coconut milk (about 4 cups) and 1 cup water together with the blanched bamboo shoots, shucked corn, quartered tomatoes and sliced white onions. Bring to a simmer, cover and cook until the bamboo shoots are tender to the bite, about 10 minutes.
  4. Season to taste with sea salt and add the shrimps, saluyot leaves and the pure coconut cream. Give it a stir. Bring to a simmer. Cover and turn off the heat. Let it sit for about five minutes.
  5. Serve immediately. Perfect with hot boiled rice and fried fish with sawsawan.

Credits to: Fernando Aracama; ctto