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Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 285 kcal
Difficulty Intermediate

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

Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)
  1. Choose young bamboo shoots for the best texture and flavor
  2. If using canned bamboo shoots, reduce initial boiling time to 5 minutes
  3. Test bamboo shoots for bitterness before adding to the main pot
  4. Don't overcook the jute leaves to maintain their texture
  5. Add coconut milk gradually to prevent curdling
  6. Season gradually and taste as you go
 

Traditional Serving Suggestions

  • Serve hot with steamed white rice (kanin)
  • Pair with calamansi or lime wedges on the side
  • Optional: Serve with birds eye chilies (siling labuyo) for extra heat
  • Best enjoyed family-style in a large serving bowl
 

Troubleshooting

  1. Bitter Bamboo Shoots
    • Solution: Double-boil and drain multiple times
    • Filipino Tip: Add a handful of rice grains during boiling
  2. Curdled Coconut Milk
    • Solution: Lower heat and stir gently
    • Prevention: Add coconut milk gradually and avoid boiling
  3. Tough Crab Meat
    • Solution: Extend cooking time by 3-5 minutes
    • Prevention: Choose fresh, smaller crabs
 

Ingredient Alternatives

  • Bamboo Shoots: Canned bamboo shoots (reduce cooking time)
  • Blue Swimmer Crabs: Mud crabs or shrimp
  • Jute Leaves: Spinach or malunggay leaves
  • Fresh Coconut Milk: Canned coconut milk (reduce water content)
  • Guinamos: Regular bagoong alamang or fish sauce
 

Storage & Reheating

  • Refrigeration: Store in an airtight container for up to 3 days
  • Freezing: Not recommended due to coconut milk content
  • Reheating:
    • Stovetop: Low heat, stirring gently
    • Microwave: 2-minute intervals, stirring between
  • Add a splash of water or coconut milk if needed
 

Variations

  1. Vegetarian Version
    • Omit crabs and shrimp paste
    • Add mushrooms and tofu
    • Use salt or vegetable bouillon for seasoning
  2. Spicy Version (Maanghang)
    • Add 2-3 Thai chilies
    • Include ginger in the base
    • Finish with chili oil
  3. Seafood Deluxe
    • Add shrimp and squid
    • Include mussels or clams
    • Extend cooking time accordingly
 

FAQs

  1. Can I use frozen bamboo shoots?
    • Yes, thaw completely and reduce initial boiling time
  2. Why pre-boil bamboo shoots?
    • Removes natural bitterness and ensures proper texture
  3. Is this dish spicy?
    • Traditional version is mild; adjust with chilies as desired
  4. Can I make this ahead?
    • Best served fresh, but can be made 4-6 hours ahead
  5. How do I know when the crabs are cooked?
    • Shell turns bright orange-red
    • Meat becomes opaque and pulls away from shell
 
Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)
Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)

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
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