Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo)
Published October 2, 2018
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons neutral oil, such as sunflower or canola
1 tablespoon minced garlic
2 red chiles, preferably bird’s-eye, chopped
2 tablespoons minced fresh ginger
2 tablespoons minced white onion (about ¼ of a small onion)
2 cups full-fat coconut milk
1 pound peeled jumbo shrimp
1 teaspoon Asian fish sauce
1 cup 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)
19 grams carbs; 183 milligrams cholesterol; 455 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 22 grams saturated fat; 32 grams fat; 1 gram fiber; 788 milligrams sodium; 27 grams protein; 2 grams sugar
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! :)
Very simple recipe which is a good introduction to using coconut milk and shrimp. I added more spices such as cumin, paprika, and turmeric along with zucchini and baby corn. I also added lime but it was still missing something!
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!