1 kilo tambo or bamboo shoots, thinly sliced 1/2 cup pure coconut...

1 kilo tambo or bamboo shoots, thinly sliced 1/2 cup pure coconut milk Diluted coconut milk (1/2 cup pure cocomilk with 3/4 cup water ) 1 onion (sibuyas), thinly sliced Salt and other seasoning "Subak" (meat or seafood add-ins)

  • bago-ngon (local snails)
  • pasayan (hipon or shrimps)
  • kasag (alimasag or crabs) 1 bundle of tagabang (saluyot) 10 pieces okra 1 bundle of takway (if available and optional) 1/2 cup fresh corn kernels (optional) How to cook Ginat-an nga Tambo Blanch tambo. Squeeze until dry. You can also squeeze it with salt. Cook tambo with diluted coconut milk. Add the “subak” of choice (bago-ngon or crabs only) Season with salt and/or seasoning mixes plus add onion. Stew for 2-3 minutes Add okra, takway and corn kernels. And if you're using shrimps, you can add it here. Stew for 3-5 minutes or until the vegetables are tender. Mix-in the pure coconut milk and stew it for another two minutes. Remove from heat and serve with rice.

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