Tambo (Bamboo Shoots) Recipe

Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, vitamins and minerals and very low fat content. Freshly harvested shoots have good amount of thiamine, niacin, vitamin A, vitamin B6 and vitamin E [13,14]. They are edible and used in many asian cuisine. Sold in various processed shapes and are available fresh, dried and canned versions.

This is my mom's recipe that is a family's favorite we always request this whenever we come home for holidays in the Philippines and so I am very happy that I am able to cook this here in Saudi Arabia and that bamboo shoots are available from time to time in the supermarkets. This is cooked with fresh coconut milk (gata), no ginger added because of the coconut milk as we feel they are not compatible. It is most delicious with seafood such as crabs or shrimps in it together with vegetables such as okra and jute leaves(saluyot). Corn kernel can be added as an option to add to the natural sweetness of the gata (coconut milk) that brings out the flavor of the bamboo shoots. Fried fish is a very good side dish with this tambo recipe and freshly cooked rice. 

Ingredients:

1/2 kilo bamboo shoots sliced thinly

2 cups water

1/2 cup corn kernel (optional)

2 bundles of jute leaves or saluyot

7 pieces long okra variety

2 sprigs of spring onion

2 pieces long green chilli

2 cups coconut milk

salt to taste

Method:

• Clean and slice bamboo shoots, pee;er can be a very good tool to achieve thin slices.
• Clean and cut vegetables, set aside.
• Blanche bamboo shoots, discard water to remove toxin, set aside.
• Boil 2 cups of water add spring onion and chilli then add sliced bamboo shoots and corn.
• Let boil and add shrimps or crabs then add vegetables, boil for 2 minutes then add the coconut milk, add salt to taste then boil once more and remove from heat. 
• Enjoy with rice and fried fish.

Fresh or raw bamboo shoots contain cyanogenic glycosides, natural toxins that are also present in cassava. The toxins must be destroyed by cooking and for this reason fresh bamboo shoots are often boiled before being used in other ways. The toxins are also destroyed in canning process.Source:https://en.wikipedia.org

Bamboo plant is a member in the grass family. After 3 to 4 years of implantation, a new shoot arises from underneath root-system which is then gathered, and eaten as vegetable. Bamboo shoots begin to appear above the ground surface in different seasons depending upon the species. When a young, cone-shaped new shoot just appears above the ground surface, it is severed from its root attachment, generally using a spade.

On its exterior, the shoot features several layers of tough casing of leaves, firmly wrapped around its central cream-white heart which is the meat. This prized meat is what the edible portion of bamboo shoot. It is crunchy in texture and has a mild, distinctive flavor. Once boiled and cured, it however acquires almost a neutral taste.

Source:http://www.nutrition-and-you.com

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