Monday, June 16, 2008

Ginataan tambo: Sauteed edible river shell (suso/ bagungon), and shrimp in bamboo shoots and coconut milk

photo courtesy:

  • Tambo (bamboo shoots) 250 grams
  • saluyot (jute leaves), 0.25 grams
  • okra (5 pieces), sliced
  • 3 medium tomato, sliced
  • coconut milk ( extracted from 1 coconut)
  • 250 grams shrimp
  • 250 grams suso ( black shell, found in rivers)
  • 2 medium onions, sliced
  • chili (green) 1 pc
  • salt ( to taste)
Pre-cooking Procedure

1. Extract coconut milk from its meat twice. Separate the first extract into a container from the second.
2. Slice all vegetables
3. clean suso by removing soil residues

Cooking Procedure

1. Bring to boil coconut milk (second extract) with sliced tomato and onions, until soup becomes red/ orange.
2. Add tambo, bring to boil for 20 minutes or until tender
3. Add suso shells, bring to boil.
4. Add shrimp, bring to boil or until shrimp becomes red
5. Add saluyot and okra, bring to boil or until tender
6. Add the first coconut milk extracted. add chili, bring to boil
7. Add salt to taste.

Servings Good for 5-7 persons.


Claire said...

This is one of my favorite Filipino dishes. ;)

gins malapajo said...

i love this ginataang suso!

Recipe ideas can be great with love and care felt while cooking. I can't imagine how much my love one's will love this dish!