Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)
Ginat-an nga Tambo is a traditional Filipino dish from the Ilonggo region where bamboo shoots, blue swimmer crabs, and vegetables are cooked in coconut milk, seasoned with shrimp paste for a creamy, savory meal that showcases the harmony between land and sea ingredients.
Equipment
- Large pot (kaldero) For cooking the main dish
- Medium Pot For pre-boiling bamboo shoots
- Sharp knife (kutsilyo) For precise ingredient preparation
- Wooden spoon (sandok na kahoy) For gentle stirring without breaking ingredients
- Colander (salaan) For draining bamboo shoots
- Measuring cups and spoons (Panukat) For accurate portions
- Cutting board (Sangkalan) For safe ingredient preparation
- Mortar and pestle (dikdikan) For crushing garlic and spices
Ingredients
- 600 g blue swimmer crabs
- 2 cups young bamboo shoots tambo/labong, thinly sliced diagonally
- 1 stalk jute leaves saluyot/tugabang
- 400 g okra okra, sliced
- 1 cup fresh corn kernels mais
- 400 ml coconut milk gata
- 2 cups water tubig
- 1 tablespoon Visayan shrimp paste guinamos/bagoong
- 4 cloves garlic bawang, pounded
- Salt asin
- Freshly ground black pepper paminta to taste
Instructions
- Start by boiling the sliced bamboo shoots in a pot of water over high heat for 15 minutes until they become tender. Drain the water and squeeze out any excess moisture using your hands or a clean kitchen towel. Return the bamboo shoots to fresh water and boil again for 2 minutes to remove any remaining bitterness, then drain.
- In a large pot over medium heat, combine 2 cups of water and the prepared bamboo shoots. Bring this mixture to a gentle simmer. Add the sliced okra, corn kernels, coconut milk, and pounded garlic. Let everything simmer together for 10 minutes, stirring occasionally with a wooden spoon to prevent the coconut milk from curdling.
- Add the blue swimmer crabs and Visayan shrimp paste to the pot. Continue simmering for 5 minutes or until the crab shells turn bright orange-red and the meat becomes opaque. Gently add the jute leaves to the pot and allow them to wilt naturally in the hot liquid.
- Season the dish with salt and freshly ground black pepper according to your taste. Let it simmer for one final minute to allow the flavors to come together. Turn off the heat and let the dish rest for 2-3 minutes before serving.
- Serve hot in bowls with steamed white rice on the side. If desired, accompany with calamansi or lime wedges and fresh chilies for extra heat.
Tips from Lola's Kitchen
- Choose young bamboo shoots for the best texture and flavor
- If using canned bamboo shoots, reduce initial boiling time to 5 minutes
- Test bamboo shoots for bitterness before adding to the main pot
- Don't overcook the jute leaves to maintain their texture
- Add coconut milk gradually to prevent curdling
- Season gradually and taste as you go
Nutrition
Calories: 285kcalCarbohydrates: 18gProtein: 18gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 580mgPotassium: 619mgFiber: 4gSugar: 4gVitamin A: 784IUVitamin C: 27mgCalcium: 109mgIron: 4mg
Tried this recipe?Let us know how it was!