How To Cook Dalag With Bamboo Shoots And Young Corn Recipes

SAUTEED BAMBOO SHOOTS (GINISANG LABONG)

Steps:

• In a wok or skillet over medium-high heat, saute garlic and onion in hot oil until limp and aromatic.
• Add the ground pork and cook for 5 minutes. Add the prawns and cook until all sides turn pink.
• Add the bamboo shoots and fish sauce. Season with salt and pepper. Cook for some minutes until bamboo shoots are tender.
• Before turning the heat off, add the green onions.
• Transfer to a serving dish.

HOW TO COOK BAMBOO SHOOTS

Steps:

• Wash the bamboo under running water. Move all of the shoots to the sink. The water temperature doesn't matter, so keep it lukewarm for safety. Rinse each shoot to remove any dirt on it. If you are using canned or vacuum-sealed bamboo shoots, rinsing is all you need to do. The shoots are pre-cooked, so you can use them right away in any recipe.
• Slice through the shoots' outer layer. Place the shoots flat on a cutting board. Hold a sharp knife flat against the shoot's top end. Work the knife underneath the shoot's rough, green outer layer. Cut from the top all the way to the shoot's bottom end.
• Pry off the outer layer by hand. Use the cut you made to get your fingers underneath the tough outer layer. Pull the bamboo and the outer layer in different directions to separate them. Continue peeling off the outer layer until you see the white inner portion.
• Cut off more layers until the bamboo feels tender. Touch the bamboo with your fingers. The white inner flesh should feel soft to the touch. If it doesn't, cut and pry off another layer. Repeat this until you reach a layer that feels soft to the touch.
• Slice about 1 in (2.5 cm) off the root end. The root is the shoot's rounded, wider end. Measure about 1 in (2.5 cm) and cut all the way through the shoot. This part is too bitter to eat, so throw it out. Check to make sure you have removed all of the tough or woody parts on the stem. It should feel soft as well.
• Place the shoots in a pot. Set a cooking pot on the stove. If you can't fit the shoots in the pot, slice them lengthwise 2 or 3 times. Leave enough space to fill the pot with water.
• Cover the shoots with water. Fill the pot with enough lukewarm water to cover the shoots. You want the water level to be at least 1 in (2.5 cm) above the shoots. Plain water is fine for cooking shoots, but consider using rinsing water from rice to make it more authentic. Rinsing water is made by submerging rice in water in a separate bowl. You can cook the rice to serve along with the shoots.
• Boil and simmer the shoots for an hour. Turn the heat up high and wait for the water to boil. Once it does, adjust the heat to keep the pot at a simmer. Leave the pot uncovered and let it simmer to cook away the bamboo shoots' bitter flavor. You don't have to stir the shoots around in the pot, but check occasionally to make sure they are still covered by the water.
• Check the shoots for softness with a skewer. Before turning off the heat, poke the shoots with a skewer. If the shoots are done cooking, the skewer will go through them without resistance. You can also try cutting one with a knife to check this. If the shoots aren't done, let them cook for another 5 to 10 minutes before testing them again.
• Cool cooked shoots in the pot. After the shoots finish cooking, turn off the heat. Don't take them out of the water yet. Wait about 10 minutes for the shoots to cool off, then take them out using tongs or by draining the water into a collander.