Ginisang Labong at Ayap

Ginisang Labong at Ayap. Every Pinoy should know what labong is. Still thinking? Labong is the edible bamboo shoots. The Pinoy variety is fibrous compared to the Chinese varieties. Because it is woody it require skills to thinly slice it. It also requires a lot of boiling time to get the bamboo shoot acceptably tender. Never the less forget about slicing and pre boiling. Labong in Metro Manila Wet Markets and most Supermarkets are sold already sliced or shredded and pre-boiled ready for cooking.

Now what is ayap? Not unless you are from CALABARSON you probably do know. Ayap is the native variety of sitaw or string beans. Ayap is shorter than sitaw and has a tougher fiber. Our Ginisang Labong at Ayap as the name suggest is made up of labong and ayap sautéed with some slices of beef.

Cooking is straight forward, if you have cooked ginisang gulay before then there should be no problem. Before we get to the recipe you may want to check out some of our labong recipes. Just clink the link list below to visit the post.

  

Here is how I cooked my Ginisang Labong at Ayap.

Ingredients:

1/2 kilo labong, sliced and shredded, parboiled

2 bundle ayap, trimmed, cut into 2” lengths

1/4 kilo beef strips

3-4 clove garlic, peeled, chrushed, chopped

1 medium size onion, peeled, chopped

2 medium size tomatoes, chopped

1/4 cup fish sauce

salt

cooking oil

Cooking procedure:

Place the bamboo shoots a big sauce pan, add enough water to same level with the bamboo shoot bring to a boil and simmer for about 3 to 5 minutes, discard first boiled water. Now add in about the same quantity of water and bring to a boil, simmer for 20 to 30 minutes. Remove from heat and separate the bamboo shoot drain and discard the boiling liquid, keep aside. In a separate sauce pan sauté the beef with garlic, onion and tomato for about 2 to 3 minutes. Add in the fish sauce and continue to stir cook for about 1 minute. Add in the bamboo shoots and about 2 to 3 cups of water, bring to a boil and simmer for 10 to 15 minutes or until the beef are tender. Correct saltiness if required. Add in the ayap and simmer for 3 to 5 minutes or until the vegetables are just cooked. Served hot with a lot of rice.

See other Ginisa Vegetable Recipes; 

Sautéed Ilocano Vegetables with Ground Beef 
Ginisang Repolyo with Bacon 
Ginisang Ampalaya with Pork 
Ginisang Gulay with Pritong Samaral 
Ginisang Sitaw, Sautéed String Beans. 
Ginisang Alukon with Ampalaya at Talong 
Pork Giniling with Ampalaya 
Sautéed Ilocano Vegetables with Ground Pork 
Winged Beans with Beef, Ginisang Sigarillas 
Ginisang Bok Choy, Sautéed Chinese Pechay 
Batso, Batcho, Sautéed Upo with Dried Shrimp 
Ginisang Ampalaya with Daing na Alamang 
Sautéed Hairy Melon, Pinoy Upo Style