Sunday, October 24, 2010

Adobong Labong

adobong labong - Main Dish
  • 3 cups labong (bamboo shoots), minced and blanched
  • 1 cup minced gluten or tokwa
  • 5 segments garlic, chopped
  • 4 tablespoons lemon juice
  • Salt to taste
  • 1 medium onion, chopped
  • 1 1/2 tablespoons soy sauce
  • 2/3 cup gluten stock or soy sauce-water mixture
  • 5 tablespoons oil

Adobong Labong - Meatless
  • Brown garlic and onion in oil. Add gluten or tokwa.
  • Continue cooking mixture in oil, stirring constantly. Add soy sauce and labong.
  • Simmer until labong is cooked. Gluten stock may be added at this point if labong is not yet done.
  • Add lemon juice and continue simmering until almost all of the liquid has evaporated.
  • Add oil and continue about 6 minutes more. Season to taste.

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