Dinengdeng na Saluyot at Labong
AJI-NO-MOTO® Umami SeasoningIngredients
- 1/2 cup (120ml) Cooking oil
- 1/2 kilo (500g) Tilapia, cleaned and gutted
- 4 cups (1000ml) Water
- 2 cups (302g) Bamboo shoots (labong), boiled, julienne
- 5 cups (1250ml) Water
- 1 cup (102g) Onions, quartered
- 1/8 cup (25g) Bagoong
- 3 cups (67g) Saluyot, leaves only
- 1/2 tsp. (2.5g) Salt
- 1/2 tsp. (1.3g) Pepper, ground
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
Procedure
- FRY. In a pan, heat oil. Fry tilapia until golden brown. Drain excess oil using strainer or colander. Set aside.
- BOIL. In a pot, heat water until big bubbles form. Add bamboo shoot (labong) and cook for 5-7 minutes until tender. Drain then set aside.
- SIMMER & STRAIN. In a pot, combine water and onion then bring to a simmer. In a separate bowl, take 1/2 cup of the water from the pot and add bagoong. Strain bagoong to extract the juice and discard the small particles then add the bagoong sauce into the pot.
- SIMMER. Add labong and simmer about 3-5 minutes. Add fried fish, saluyot, salt, pepper, and AJI-NO-MOTO®.
- SERVE.. Transfer to a serving bowl. Serve and enjoy!
Cooking Tips
You can use either fresh or canned labong.
Cooking Time: 30 minutes
Preparation: 20 minutes
Servings:
6
Serving size: 1 cup
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
173.0
Carbohydrates (g)
5.1
Proteins (g)
17.6
Fat (g)
8.6
Dietary Fiber (g)
2.4
Calcium (mg)
147.9
Iron (mg)
1.5
Sodium (mg)
584.5
Good to Know Nutrition Facts
Labong or bamboo shoots contain Vitamin A that helps maintain healthy eyes, skin, and bones.