- 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
- In a pot of lightly salted boiling water, drop the fresh bamboo shoots and cook for about five minutes.
- Drain and rinse with tap water.
- 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.
- 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.
- Serve immediately. Perfect with hot boiled rice and fried fish with sawsawan.
Credits to: Fernando Aracama; ctto