Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, such as sunflower or canola
- 1tablespoon minced garlic
- 2red chiles, preferably bird’s-eye, chopped
- 2tablespoons minced fresh ginger
- 2tablespoons minced white onion (about ¼ of a small onion)
- 2cups full-fat coconut milk
- 1pound peeled jumbo shrimp
- 1teaspoon Asian fish sauce
- 1cup canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)
- Kosher salt, as needed
- Black pepper, as needed
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
456 calories; 32 grams fat; 22 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 790 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
- Step 2
Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
- Step 3
Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.
Private Notes
Comments
Very good and simple recipe. One warning (from Harold McGee's "On Food and Cooking", 2004 edition, pg 316) Fresh bamboo shoots contain cyanide compounds. Blanching doesn't remove them adequately: shoot should be boiled in water until no longer bitter. (Pandas can metabolize dietary cyanide efficiently. We can't, though 1 cup of undercooked shoots probably won't kill.) Even after boiling, the shoots retain their crunch.
This is very good, but needs a bright note of some kind. Some lime zest or lime juice or cilantro. I appreciate simplifying Ottolenghi recipes, so we just need to add something on our own.
"Tambo" is the Ilonggo word for bamboo shoots. Fresh bamboo shoots taste better than canned, but I can't find fresh bamboo shoots in NJ. When I make ginataang tambo, I add either fresh or canned corn kernels or baby corn, fresh crabs - cut in half, sliced okra and "tugabang" or "saluyot" in tagalog. That's how we make ginataang tambo in Bacolod. Yummy! :)
Delicious! Perfect blend of subtle flavors. Made this as written, except had to substitute oyster sauce (what I had) for the fish sauce. Used Japanese red pepper flakes. Finished with a little lemon zest, as suggested by another person. Served over jasmine rice which nicely absorbed the soupiness.
Did not have bamboo shoots and substituted with canned watercress and heart of palm - it worked well!
We substituted broccoli for the bamboo shoots, super delicious! This dish does well with some spicy chili crisp too!
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