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

Name: Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 600 g blue swimmer crabs; 2 cups young bamboo shoots; 1 stalk jute leaves; 400 g okra; 1 cup fresh corn kernels; 400 ml coconut milk; 2 cups water; 1 tablespoon Visayan shrimp paste; 4 cloves garlic; salt; freshly ground black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
285 kcal
Course
Main Course
Cuisine
Filipino

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

Iris Warren

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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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Ingredients

Servings

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

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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.

Notes

Choose young bamboo shoots for the best texture and flavor
If using canned bamboo shoots, reduce initial boiling time to 5 minutes
Test bamboo shoots for bitterness before adding to the main pot
Don't overcook the jute leaves to maintain their texture
Add coconut milk gradually to prevent curdling
Season gradually and taste as you go

Nutrition Information

Show Details

Calories 285kcal (14%) Carbohydrates 18g (6%) Protein 18g (36%) Fat 21g (32%) Saturated Fat 18g (90%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.003g Sodium 580mg (24%) Potassium 619mg (18%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 784IU (16%) Vitamin C 27mg (30%) Calcium 109mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 285 kcal

% Daily Value*

Calories	285kcal	14%
Carbohydrates	18g	6%
Protein	18g	36%
Fat	21g	32%
Saturated Fat	18g	90%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.003g	0%
Sodium	580mg	24%
Potassium	619mg	13%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	784IU	16%
Vitamin C	27mg	30%
Calcium	109mg	11%
Iron	4mg	22%