Tambo (Bamboo Shoots in Coconut Milk)


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About this recipe: Many people say that Filipino people eat grass. It has a bit of truth in it. Take for example this recipe's main ingredient, bamboo shoots. It's a variety of Asian grass, isn't it? In Iloilo, a province in the Philippines, locals cook young bamboo shoots in coconut milk, with additional vegetables and seafood. It's great for a family lunch!

Serves: 7 

  • 1 kilo young bamboo shoots
  • 1/4 kilo whole shrimp
  • 1/4 kilo okra, sliced into half-inch pieces
  • shrimp stock or 1 pc. shrimp cube
  • 2 pcs. coconut, shredded
  • 1 can corn kernels
  • 1 bundle jute
  • 3 large cloves garlic, coarsely chopped
  • 1 pc. small onion, coarsely chopped
  • a dash of salt to taste

Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

  1. Boil the bamboo shoots until they become tender & fragrant. Drain & set aside.
  2. In a bowl, squeeze out the extract (or milk) from the shredded coconut. If almost dry, add a bit of water and squeeze out again. Take out as much of the coconut milk as you can. Set aside.
  3. Put the bamboo shoots in a casserole with just enough water and let it simmer for a minute.
  4. Add garlic and onions. Simmer for another three minutes.
  5. Add coconut milk, shrimp and shrimp stock or shrimp cube to the soup. Bring to a boil.
  6. Add corn, okra and jute leaves. Bring to a boil again. Add salt to taste.


Best when paired with fried fish!

See it on my blog

Check out this extraordinary soup!

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