Adobong Labong with Roasted Shrimp Powder

Garlicky bamboo shoots with a nearly dry adobo coating.

Ingredients

• 500 g properly pre-boiled julienned labong
• 2 tbsp cooking oil
• 8 cloves garlic, finely chopped
• 1 medium onion, sliced
• 2½ tbsp soy sauce
• 2 tbsp cane vinegar
• 1½ tsp homemade roasted shrimp powder
• 1½ tsp brown sugar
• ¾ tsp freshly ground black pepper
• 2 bay leaves
• 1 cup (240 mL) water
• 1–2 siling pangsigang, whole, optional
• 1–2 tsp fish sauce, only if needed after tasting

Method

• Use properly pre-boiled, drained bamboo shoots. If preparing fresh shoots, peel, slice and boil thoroughly in ample water, discarding the boiling water, before using in this dish.
• Heat oil and sauté garlic, then onion. Add drained labong and stir-fry 4–5 minutes to remove excess moisture.
• Add shrimp powder, soy sauce, sugar, pepper, bay leaves and measured water. Cover and simmer 8–10 minutes.
• Pour vinegar over the shoots and boil uncovered for 2–3 minutes before stirring. Add optional whole chilies, then reduce uncovered for 7–10 minutes.
• Taste the shoots as well as the sauce. Adjust fish sauce, shrimp powder or vinegar in small amounts. Keep the finish moist but almost dry; rest covered for 10 minutes.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗