GINATAANG LABONG

BAMBOO SHOOTS with COCONUT CREAM

2 cups strips of bamboo shoots (labong) 1 big coconut, grated
100 grams small tresh shrimps shelled
100 grams pork belly, cut into small cubes 2 PCs. long green peppers 1 large onion, chopped 3 cloves garlic, minced 1 tbsp. minced ginger 1 tsp vetsin
salt to taste

Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
Add 1 cup lukewarm water to grated coconUt, extract thick cream. Set aside. Add 1 1/2 more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens.
Mince the green pepper if you want a hot and spicy dish.