Hello Hivers! How are you, I hope you’re doing great. For today's blog I'm going to share to you how I cooked Adobong Labong (Bamboo Shoots) with boiled longganisa instead of chopped pork belly.
Preapare all the ingredients needed:
- boiled longganisa
- labong (bamboo shoots)
- garlic
- onion
- ground pepper
- cooking oil
- water
- vinegar
This is the longganisa, garlic flavor. I already boiled it and after boiling I peeled each one of them.
This is the bamboo shoots I bought at the market, it's already boiled so I just washed it with salt and water then I squeezed it to remove the bitter taste.
Wash it well.
Slice the onion
Chopped garlic
Saute the garlic with heated cooking oil.
If the garlic is already sauted, put the onion and saute it together.
Add the crushed longganisa. Cook it until it's golden brown.
Now, if the longganisa is well cooked and already golden brown, add the sliced labong or bamboo shoots.
Add 2 cups of water to cook and soften the bamboo shoots.
Don't forget to add soy sauce to make taste.
Cover it and let the bamboo shoots boil so it will cook well. Simmer until it will dry.
I almost forgot to add spices. But here... thankfully I remembered when I opened the lid.
Tadaaa State Sides ground pepper for hot and spicy flavour of our labong.
And for the last ingredients, I added 2 table spoon of vinegar. Cover and leave it for 1 minute.
Then, Tadaaa! The dish is ready.
Our adobong bamboo shoots with its sour, and spicy taste!
Today's breakfast color is under the shade of brown hahaha!
I heard bamboo shoots smell, how do you get rid of the smell? is it even smelly at all?