Atsarang Labong

Atsarang Labong is a classic Filipino sidedish using pickled bamboo shoots.

To make Atsarang Labong, you will need fresh bamboo shoots, vinegar, sugar, salt, freshly grated ginger, and red bell pepper. The preparation entails peeling the outer skin of bamboo shoots, removing the hard portions, and slicing them thinly. The sliced bamboo shoots are soaked in vinegar, sugar, and salt for about an hour.

After soaking, the bamboo shoots are boiled until tender, and the excess liquid is drained. In a separate pan, one adds ginger and red bell pepper are sautéed in oil and the pickled bamboo shoots.

Atsarang Labong is best served chilled and can be preserved for up to a week in the refrigerator. This dish boasts a perfect balance of sweet and sour flavors, perfectly complementing any viand or main dish.

Bamboo shoots have health benefits.

• Preparation time: 15 minutes
• Cooking time: 8-10 minutes
• Servings: 8

Ingredients:

• 3 cups bamboo shoots (labong), thinly sliced
• 1 carrot, large, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 ¼ cup green beans, slice into 1” diagonally (optional)
• 1/2 cup raisins
• 1 onion, chopped
• 2 tbsp ginger, chopped
• 1 head garlic, peeled & minced
• Water, as needed

For the Pickling mixture:

• 2 cups cane vinegar
• 2 cups sugar
• 3 tbsp salt
• 1 tsp ground black pepper

Directions:

1. Pour enough water into a skillet and add the bamboo shoots; uncover and let it boil for 5 minutes until softened. Drain well and let it cool.
2. Mix the pickling mixture fixings in a saucepan, let it boil, and remove from heat. Add all the remaining fixings, boiled bamboo shoots, and pickling mixture, and mix well until blended.
3. Let it cool before transferring to your airtight jar, and refrigerate within 2-3 days before serving.

Nutrition:

• Calories: 78
• Carbs: 1g
• Fat: 5g
• Protein: 6g