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Ingredients
- 500 g fresh labong or tambô (bamboo shoots), peeled, trimmed, and thinly sliced
- Water, enough for boiling the bamboo shoots
- 500 ml fresh water, plus more as needed
- 2–3 pieces tuyo (dried salted fish)
- 4 cloves garlic, sliced (about 20 g)
- 100 g okra, sliced
- 50 g saluyot leaves, tough stems removed
- 400 ml coconut cream or kakang gata
- Salt, to taste
How to Make It
- Rinse the peeled, trimmed, and thinly sliced bamboo shoots.
- Place in a pot with plenty of water, bring to a boil, and boil for 10 minutes.
- Drain thoroughly and discard the cooking water.
- Return the bamboo shoots to the pot and add the fresh water.
- Add the tuyo and garlic, then bring to a simmer.
- Cook for about 5 minutes, allowing the dried fish to flavor the broth.
- Carefully remove the tuyo, take out the heads and bones, and return the edible fish to the pot.
- Add the saluyot and okra, then simmer until the vegetables are tender.
- Pour in the coconut cream and stir gently.
- Simmer over low heat for another 3–5 minutes, until everything is heated through.
- Taste before adding salt, since the tuyo already contributes saltiness.
- Serve hot with steamed rice.
- For fresh bamboo shoots, keep the initial boiling step separate and discard that cooking water before making the broth.
- If using canned bamboo shoots, drain and rinse them, then follow the package directions instead of treating them as raw shoots.
- Check the tuyo carefully for small bones before returning the fish to the pot.
- Add salt only after tasting the broth because the saltiness of tuyo varies.
- Keep the heat gentle after adding the coconut cream for a smoother broth.
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