Bamboo Shoot Salad or Pickle

Bamboo shoot is the edible shoot or bamboo culms. This tropical plant is used in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

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In the Philippines, Bamboo shoot is called labong in Tagalog. In the Ilocano dialect it is called “rabong”. The two most popular dishes for this are ginataang labong (shoots with coconut milk and chilies) and dinengdeng na labong (shoots in fish bagoong with string beans, saluyot, and tinapa).

Here’s an exotic recipe of bamboo shoot – the “Bamboo Shoot Salad or Pickle”.

Ingredients:

¼ kg chopped Bamboo shoot (boiled)

Ground black pepper (paminta)

2 large-sized onions (finely chopped)

1 teaspoon of finely chopped garlic

1 teaspoon of finely chopped ginger (optional)

¼ cup vinegar

1 teaspoon sugar

Salt to taste

Monosodium glutamate (optional)

1 teaspoon of finely chopped chili (labuyo-optional)

Procedure:

The procedure in preparing Bamboo Shoot Salad/Pickle is so easy. Just mix all the ingredients in a bowl and you are done.

This recipe is also called Bamboo Shoot Atchara.

See also

• Crispi-licious Chop Suey: How To maintain the Fresh Color and crispiness of Vegetables When Cooking