This is a classic dish in Western Visayas, Philippines with bamboo shoots and coconut milk as the core ingredients, then enhanced with subak (the ingredient that gives added flavor, always from the sea–shrimp paste, dried shrimps, fresh shrimps, and crabs for the ultimate subak). Additional vegetables like okra, squash, takway (taro runners), and saluyut, depending on availability.
Utan nga Tambo (Bamboo shoots in coconut milk)
• Tambo or bamboo shoots
• 1/2 cup coconut cream (first squeeze) and 1 cup coconut milk (second)
• 1 red onion, sliced
• 1-2 garlic
*. For the subak, choose from the following:
Guinamos (shrimp paste)
Hibi (dried shrimps)
pasayan or Fresh shrimps
Kasag (blue swimming crabs) or alimango (mud crabs)
Tugabang leaves (saluyut in Filipino)
takway (taro runners)
How to cook:
1. Boil tambo till close to soft, then remove water.
2. Pour in the gata (second extraction).
3. Add the garlic, onion and choice subak
4. Bring to a boil.
5. Season with fish sauce or patis.
6. Add the vegetables. (The longest to cook goes in first)
7. Add the coconut cream. Stir.
8. Add the tugabang leaves. Simmer for two minutes or so.
Time to serve. Enjoy!