I know hardly anything about prepping fresh bamboo shoots. The little I read up on the ingredient warns of all manner of disaster if you cut it wrong, boil or blanche it wrong, cook it wrong. We simply peeled the bamboo shoot, sliced it thinly on a mandoline, boiled it in water for 10-15 minutes, turned off the heat and let it cool. I like the instructions that say to boil it in rice washings (didn’t have any) which I might try the next time around.
Once cooled, I added some pickling liquid which I have applied to nearly a dozen ingredients, let it steep overnight and voila! pickled bamboo shoots. It has a nice texture, and a subtle (read possibly overwhelmed flavor) taste that I am NOT sure I would pick up if blindfolded. But it is incredibly refreshing and tasty as a pickle. That giant shoot that I purchased yielded just enough sliced pickles to loosely fill this small glass jar. I did, however, find a really good use for the pickles in a recipe, up next. :)
13 Responses
How interesting! Never tried pickled bamboo shoots before. We almost always just saute bamboo shoots with saluyot leaves. I think chopped bamboo shoots are also used for hakaw dumplings though I haven’t gotten around to making homemade hakaw. I have always wanted to but never figured out where to get those translucent rice wrappers.
how nice! i love all manner of pickled vegetables. MM, have you tried the chinese pickled bamboo shoots that come in jars with a lot of oil? they’re good too, a bit spicy and not acidic at all. i used to buy them every now and then, but after all the brouhaha about China-made products, I’m afraid to touch them.
am imagining a good-size fried lapu-lapu with this acharang labong for lunch!
Hi MM!
As what my Nanay thought me, after slicing the bamboo shoots, we usually put a little salt to the bamboo shoots. Let it stand for a few minutes. The salt will remove the “mapait” taste of bamboo shoots. After a few minutes, squeeze out the liquid. Then wash the bamboo shoots with water. Drain or squeeze excess liquid again. Then cook it anyway you want.
after boiling the bamboo shoots, I usually sautee it in a little oil with garlic and onions, crushed peppercorns and salt to taste and add vinegar and sclices of green siling haba. It’s a delicious side dish for grilled pork or fish.It also keeps for a long time.
Peach…har gow is easy to make. I could be mistaken but I think I have shared my recipe somewhere in MM’s blog. It is the same filling as the prawn wonton. The translucent wrapper is made out of wheat starch and boiling water and kneaded….not at all difficult to make but you have to have patience!
MM….MARAMING SALAMAT PO for the tips you sent! As I have mentioned, I am not good at doing dry runs for almost always, the second try fails for some reason.
There’s an Illocano version of this (I think). Its prepared in the same manner as kinilaw (vinegar, onions, garlic, ginger, peppercorns). Not sure if the same thing…perplexing.
This is my ultimate comfort food, acharang labong. I always add red bell pepper and thinly sliced carrots for color, the sweetish sour vinegar will certainly give me a heaven’s high. Sans the red bell pepper, my achara would not taste as comforting as I want it to be. I feel good reading this post.
Twice I bought from the Oriental/Vietnamese market here slice labong soaking in big tray of water. Either they are old and rancid or they are not good quality. But yikes, they were bitter (even I pre-boiled them) and sour. Also they are woody.
But at another time, they were sellling “fresg” one, kahit na mahal, bumili agad ako and I peeld them and made gata. Wow, ang sarap. One time ko lang nakita na nag-benta sila, hindi na naulit. Maikli lang siya, about 4 inches in length.
I tried pickling ampalaya from our back yard using the Momofuku recipe and it was so delicious! The bitterness pairs really well with the tuna and mayo sandwiches I made.
I have tried pickled labong (ala-achara) but never thought it’d be an overnight thing! Most of the time, I have labong dinengdeng with saluyot… and bits of pork fat or a few smoked bunog (river fish – not sure if this is the Tagalog or Ilocano word). Comfort food!
K.Ramos….try adding julienned mango (bordering on ripe but not soft), red peppers, ginger,etc. to your pickled ampalaya…I can finish a whole bottle in no time. it is one of those like the pickled mangoes with beer /wine that you cannot stop eating!
Another great idea! Thanks betty q! :D
wanna try this labong atchara next time. Still for me, its best cooked ” laswa” style with crabs or shrimps, slimy veggies like okra, saluyot or takway and fresh corn kernels and then partnered with fried, grilled or paksiw na fish….hay heaven….:)