Ginataang Labong at Hipon (Bamboo Shoots and Shrimp in Coconut Milk)
Ginataang Labong at Hipon is a classic Filipino stew that combines tender bamboo shoots with plump shrimp in a rich coconut milk base. This one-pot comfort dish balances the earthy, crisp texture of labong with the natural sweetness of shrimp, all enveloped in creamy coconut milk infused with aromatic ginger, garlic, and onions. The result is a hearty, satisfying meal that's both nutritious and deeply flavorful.
Ingredients
- 1 cup bamboo shoots labong, fresh or canned
- 1 pound large shrimp peeled and deveined
- 1 can 400ml full-fat coconut milk
- 3 cloves garlic minced
- 1 medium onion diced
- 3- inch piece fresh ginger julienned and lightly crushed
- 2-3 tablespoons fish sauce
- 2 tablespoons cooking oil
- Salt and freshly ground black pepper to taste
- Optional: 1-2 Thai chilies for heat
Instructions
- Bring a large pot of water to boil over medium-high heat. Add bamboo shoots and simmer for 20-25 minutes until fork-tender. Drain thoroughly and set aside.
- Heat cooking oil in a medium pan over medium heat. Sauté minced garlic until fragrant, about 30 seconds, then add diced onions and cook until translucent, 3-4 minutes.
- Stir in the crushed ginger and cook for another minute until the mixture becomes very fragrant.
- Add shrimp to the pan and cook just until they turn pink, about 2-3 minutes per side.
- Pour in coconut milk and gently stir. Reduce heat to medium-low to prevent curdling and simmer for 5 minutes, stirring occasionally.
- Add the cooked bamboo shoots and fish sauce. Stir gently to combine all ingredients without breaking the shrimp.
- Cover and simmer for 8-10 minutes, stirring every few minutes, until the sauce thickens slightly and flavors meld together.
- Taste and adjust seasoning with salt, pepper, and additional fish sauce if needed. Serve hot over steamed jasmine rice.
Tips from Lola's Kitchen
Don't rush the bamboo shoots - Properly boiling them removes any bitterness and ensures the perfect texture. Fresh bamboo shoots may need longer cooking time than canned varieties.
Prevent coconut milk from curdling - Keep the heat at medium-low once you add the coconut milk, and stir gently but consistently. Never let it come to a rolling boil.
Layer your flavors - Take time to properly sauté each aromatic ingredient. This builds a deeper, more complex flavor profile.
Choose the right shrimp size - Medium to large shrimp work best as they won't overcook during the simmering process.
Taste as you go - Fish sauce can vary in saltiness between brands, so add gradually and taste before adding more.
Tried this recipe?Let us know how it was!