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Monday, October 17

LASWA TAMBO


Tambo is also an Ilonggo favorite ingredient when making laswa. The firm texture of the tambo gets defined by the gooey goodness of okra, takway, tugabang and gata. Wickedly delicious!

Prep time: 15 mins Cook time: 25 mins Serves: 4
Ingredients:
  • 2 cups, fresh tambo (bamboo shoots)
  • 1 cup, gata or coconut milk (2nd press)
  • 6 pcs fresh shrimps
  • salt to taste
  • 1 cup, sliced okra (lady fingers)
  • 1 cup, takway (taro root tendrils)
  • 2 cups, tugabang/saluyot leaves (jute mallow)
  • 1 cup, kakang gata (1st press)
Directions: Blanch tambo in boiling water for 3 minutes. Remove from heat, squeeze out excess water from tambo. Set aside. Boil the 2nd pressed gata in a soup pot. Add the blanched tambo and shrimp. Salt to taste. Cover and simmer for 5 minutes. Add the remaining vegetables. Let it simmer for 2 minutes. Once the tugabang leaves have softened, stir in the kakang gata and simmer for 2 more minutes. Remove from heat and serve immediately.

My Notes: Shrimps can be substituted with guinamos (bagoong or shrimp paste), bagongon or igi. You can also use kasag or alimango (crabs) or lucon (prawns). You can even use the bigger variety of uga (dried salted fish). Whatever tickles your taste buds.

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