From “My Mother’s Philippine Recipes” Cookbook
3 cups labong (fresh or canned), cut into thin 2-inch strips
2 Tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
½ pound pork shoulder, sliced into 2-inch long strips (or use ground pork)
½ pound fresh shrimps, peeled, heads and tails removed
2 Tablespoons soy sauce
1 Tablespoon sugar
4 Tablespoons cider vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 Tablespoons crushed peanuts
Place the bamboo shoots in a medium-sized stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the bamboo shoots are tender, about 10 minutes. Drain the shoots and arrange on a serving platter. Set aside.
Heat the vegetable oil in a skillet over medium-high heat. Sauté the onions, garlic and pork for 5 to 6 minutes until the meat is nearly cooked.
Add the shrimps and stir to combine the ingredients. Continue cooking until the shrimps turn pink and are completely cooked. Spoon this mixture over the bamboo shoots on the serving platter. Set aside.
In the same skillet, add the soy sauce and sugar. Cook for 5 minutes until the sugar is dissolved. Add the vinegar, salt, pepper and blend the ingredients well.
Sprinkle the soy sauce mixture and peanuts over the Ensaladang Labong. Serve warm or chilled as an appetizer, side dish, or main dish.
Cook’s comments: Fresh bamboo looks like a large, long slab and roundish in shape, and can be purchased in Asian markets. It should be blanched and cooked as soon as it is harvested to maintain its sweetness. When fresh bamboo is not available, I use the canned variety.