Ginat-an nga Tambo

🥥🍲 Dive into the creamy goodness of Ginat-an nga Tambo! 🌴🔥 This Filipino dish is a comforting and flavourful bowl that will transport you to tropical bliss! 😋🌟 Ginat-an nga Tambo is a delightful Filipino dish made with bamboo shoots cooked in a rich and creamy coconut milk broth. A unique and flavoursome culinary experience.

Embark on a culinary adventure as we delve into the heartwarming flavours of Ginat-an nga Tambo, a cherished Filipino dish that holds a special place in my heart. This traditional Ilonggo recipe celebrates the versatility of bamboo shoots, also known as tambo or labong, which adds a unique twist to this delightful comfort food. Join me as I share my personal journey of discovering the challenges of sourcing fresh ingredients like saluyot and bamboo shoots, and how I overcame them to recreate the flavours of home in a foreign land.

Living abroad, I often long for the familiar tastes of Filipino cuisine. However, finding authentic ingredients can be a daunting task. I remember my excitement when I stumbled upon frozen saluyot and canned bamboo shoots in a local store here in New Zealand. Though different from fresh ones, they offered a glimpse of the flavours I yearned for. Determined to recreate the comforting embrace of Ginat-an nga Tambo, I embarked on a culinary mission with these precious finds.

Ginat-an nga Tambo captures the essence of Filipino comfort food with its rich coconut milk base, crisp bamboo shoots, and an array of vibrant vegetables. The bamboo shoots, meticulously picked, cleaned, and sliced into slivers, lend a fresh taste and satisfying crunch to the dish. These versatile ingredients perfectly harmonize with the creamy, sweet, and savory coconut milk sauce, making every bite a symphony of flavours.

In my kitchen, I carefully sauté the bamboo shoots with garlic and onions, allowing their aromas to fill the air. As I simmer them in coconut milk, I add crabs, embracing the seafood essence that elevates the dish. The addition of jute leaves, or tugabang, brings a touch of home to the pot, while okra and yellow corn add delightful textures and flavours. With a dash of ginamos or a sprinkle of salt and pepper, the dish comes alive with the perfect balance of umami and heat.

As the aroma of Ginat-an nga Tambo fills my kitchen, memories of shared meals with loved ones flood my mind. This dish has the power to transport me back to family gatherings, where we would gather around steaming bowls of this Filipino comfort food. The creamy coconut milk, bamboo shoots, and medley of vegetables create a symphony of flavours that remind me of the warmth and love of home.

Ginat-an nga Tambo is more than just a recipe; it is a journey that intertwines my longing for Filipino flavours and the resilience to recreate them despite the challenges of sourcing fresh ingredients. Through my culinary exploration, I have discovered that the essence of this classic Ilonggo dish lies not only in its ingredients but also in the memories and emotions it evokes. Whether you’re recreating the taste of home or discovering the wonders of Filipino cuisine, Ginat-an nga Tambo invites you to embrace the flavours and embark on your own personal culinary adventure.

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Ginat-an nga Tambo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Ginat-an nga Tambo is a delightful Filipino dish made with bamboo shoots cooked in a rich and creamy coconut milk broth. A unique and flavoursome culinary experience.


Units Scale
  • 600 g blue swimmer crabs
  • 2 cups young bamboo shoots (tambo), thinly sliced diagonally
  • 1 stalk jute leaves (tugabang)
  • 400 g okra, sliced
  • 1 cup fresh corn kernels
  • 400 ml coconut milk
  • 2 cups water
  • 1 tbsp Visayan shrimp paste (guinamos) or bagoong
  • 4 cloves garlic, pounded
  • salt
  • freshly ground black pepper to taste


  1. Begin by boiling the sliced bamboo shoots until they become tender. Drain the water and squeeze out any excess moisture.
  2. In a separate pot, bring water to a boil and add the boiled bamboo shoots. Boil for 2 minutes.
  3. Add the sliced okra, corn kernels, coconut milk, and pounded garlic to the pot. Simmer the mixture for 10 minutes, allowing the flavours to meld together.
  4. Introduce the blue swimmer crabs and Visayan shrimp paste to the pot. Continue simmering for 5 minutes.
  5. Finally, add the jute leaves to the pot and let them wilt gently.
  6. Allow the dish to simmer for another minute, ensuring that all the flavours blend harmoniously.
  7. Season with salt and freshly ground black pepper according to your taste preferences, turn off the heat and serve.



8 Responses

  1. The crabs look wonderful. Haven’t had bamboo shoots in ages…my mom likes to use them in braised pork belly.

  2. If only I had access to crabs…. This is beautiful

  3. I can see why this would bring back so many wonderful memories of home. Such incredibly flavors! I have only seen canned bamboo shoots here, but I am not sure I would know what fresh ones look like. Absolutely beautiful, Raymund.

  4. Coconut milk always makes broth super smooth, rich, and velvety, right?! Great dish – flavourful and colourful!

  5. Neil says:

    So much deliciousness here Raymund. I can only get canned sliced bamboo shoots here, but I think it would work with them too.

  6. Even for those who didn’t grow up with this dish, it certainly looks comforting. I love the taste of coconut milk so I bet I’d really enjoy this.

  7. Nichole says:

    Hi Raymund. You’ve mentioned of bamboo sprouts being sauted with garlic and onions. Is it an optional cooking step in making tambo?

    • Raymund says:

      Yea, it is, I am just used to sauteeing stuff as opposed to just boiling them, its just my natural first step in cooking most Filipino dishes. But the recipe below reflects the way it is usually made, healthier as it does not have the extra oil from sauteeing but equally as good.

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