Ingredients

Labong (Bamboo shoots)

Saluyot (Jute leaves)

Onions

Garlic

Ginger

Coconut cream/milk

Salt and pepper

Dried shrimp

Chili (optional)

Procedure

1. Before cooking, soak the labong in water for about 30mins to 1hr. 

2. Heat the saucepan and saute onions, garlic, ginger and chili until fragrant. 

3. Add the dried shrimp and labong and simmer for about 10-15 minutes. 

4. Add the coconut milk, saluyot, salt and pepper. 

5. Adjust the taste according to your preference. 

Notes:

Okay so a few notes on the recipe just in case some thing weren't clear. I usually soak my labong for an hour because the ones I get from the grocery have some funky smell. But the really fresn ones from the market, I don't soak anymore. The chili is optional because my god, have you seen the prices? Lolkl. A lot of people don't take heat as well so you can opt to add the chili towards the end. And if you guys are clueless about the dried srhimp, here's what they look like.  Instead of using shrimp cubes, I use the dried shrimps instead for the flavor. And that's it, you got yourself a decent meal to go with that super expensive rice that not NFA. Let me know if some of my other instructions were unclear, will be happy to answer everything. Happy cooking!