Ginata-ang Tambo kag Pasayan

A favorite of many Ilonggos, ginat-an nga tambo is heaven to them and fans of Ilonggo cuisine.

With coconut milk and greens like saluyot, takway and okra plus subak like shrimps or crabs – 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.

Ingredients

1 kilo tambo or bamboo shoots, thinly sliced
1 cup pure coconut milk
Diluted coconut milk (1/2 cup pure cocomilk with 3/4 cup water )
1 onion (sibuyas), thinly sliced
Salt and other seasoning
10 pcs Pasayan or shrimps (adjust)
1 bundle of tagabang (saluyot)
10 pieces okra, sliced if large
1 bundle of takway (if available and optional)
1/2 cup fresh corn kernels (optional)

How to cook Ginat-an nga Tambo

Blanch tambo. Squeeze until dry. You can also squeeze it with salt.
Cook tambo with diluted coconut milk.
Add the “subak” of choice (bago-ngon or crabs only)
Season with salt and/or seasoning mixes plus add onion. Stew for 2-3 minutes
Add okra, takway and corn kernels. And if you're using shrimps, you can add it here.
Stew for 3-5 minutes or until the vegetables are tender.
Mix-in the pure coconut milk and stew it for another two minutes.
Remove from heat and serve with rice.

The measurements are just guides for you can actually cook this dish just by throwing-in the vegetables and others without measuring.

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K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

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