Ginat-an nga Tambo kag Bago-ngon

The mere mention of ginat-an nga tambo would certainly make Ilonggos and fans of Ilonggo cuisine salivate over this vernacular way of cooking of tambo or labong (bamboo shoots).

With coconut milk and greens like tagabang (saluyot), takway and okra plus sahog like shrimps, crabs or bago-ngon (local snails) – this would automatically induce a lot of cravings.

Especially when you’re abroad where raw ingredients are often hard to find and if they are luckily available, it still doesn’t taste like the one you might have grown up with.

Even so, it is more than enough one's craving for this Ilonggo cuisine, no matter where you are in the world.

Here's a recipe for Ginat-an nga Tambo using local snails called Bago-ngong.

INGREDIENTS

Tambo (Blanched and squeezed to get rid of bitterness)
Gata (Divide into two parts. Dilute one part)
Bago-ngon (Check link for preparation)
Tagabang and/or
Okra and/or Takway and/or
Corn kernels
Salt/onions/seasoning

HOW TO COOK

Cook tambo in diluted coconut milk.
Add saluyot leaves
Add okra and/or takway and/or corn kernels
Season with salt and flavoring.
Add bago-ngon
When cooked, add the pure coconut milk and mix throughly. Make final taste adjustments

This recipe is a guide in making this delicious Ilonggo-favorite recipe as you can always tweak to suit your taste. There are no measurements as you can just thrown in and make esimates when you cook. Jist tate what you are cooking and you are good to go! Enjoy

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