What is Labong Saluyot with Hipon
Labong Saluyot with Shrimp is all about texture and balance. The broth has a light, savory flavor, enhanced by the natural sweetness of shrimp. Bamboo shoots add a slight crunch and mild sweetness, while the saluyot gives the soup a thicker consistency with its smooth texture. If you haven’t tried saluyot before, it might be new to you, but it works well in this dish. The sweetness of the corn rounds everything out, making each bite satisfying.
The dish is visually appealing too. The pale yellow of the bamboo shoots, the deep green saluyot leaves, and the pink shrimp create a simple but appetizing mix. The corn adds a pop of color, making the dish inviting and comforting. Everything in this dish works together for a balanced, satisfying meal.
My Personal Experience Making this Dish
Whenever I think of comfort food, Labong Saluyot with Shrimp is the first dish that pops into my mind. It’s more than just a meal—it takes me back to my mom’s kitchen in the Philippines. She would gather fresh saluyot leaves from our garden and pick up the best bamboo shoots (labong) from the local market. Having these fresh ingredients at hand made it easy to prepare, and it always turned out flavorful. Growing up, this dish was a family favorite, cooked with love and shared around the table.
When I moved abroad, I was worried I wouldn’t find the right ingredients to recreate this dish. Thankfully, after exploring an Asian grocery store, I found that canned bamboo shoots are a great substitute for fresh ones. They still have that tender, slightly crunchy texture that makes the dish so special. I also discovered that frozen saluyot leaves work well when fresh ones aren’t available, helping me keep the familiar flavors alive.
Recreating Labong Saluyot with Shrimp abroad has allowed me to keep the flavors of home alive, even with the challenges of finding fresh ingredients.
Coconut Milk or No Coconut Milk: Which Version is Better?
Adding coconut milk to Labong Saluyot with Shrimp changes the dish significantly. Coconut milk brings a rich, creamy texture and a subtle sweetness that enhances the overall flavor. It adds depth to the broth, making the dish feel more indulgent and luxurious. This version is ideal for those who prefer a hearty, creamy soup.
Without coconut milk, the dish takes on a lighter profile. The broth remains clear and fresh, allowing the natural flavors of the shrimp, bamboo shoots, and saluyot to stand out. The saluyot’s earthy taste becomes more prominent, offering a more straightforward, refreshing dish. This version is perfect for those who prefer a lighter, healthier option that focuses on the fresh ingredients.
Comparison:
- With Coconut Milk:
- Creamy and rich broth
- Adds sweetness and depth
- Ideal for a more indulgent meal
- Without Coconut Milk:
- Light, clear broth
- Highlights the natural flavors of shrimp and vegetables
- Best for a fresh, lighter meal
The choice between coconut milk or no coconut milk depends on whether you want a richer or a lighter soup, with each version offering distinct advantages based on preference.
Cooking Tips
- Maximizing Shrimp Flavor: Boil the shrimp heads and shells, then press them against the pot’s sides to release all those flavorful juices.
- Bamboo Shoots: Fresh bamboo shoots are great if you can find them, but canned work just as well. Just drain them before using.
- Broth: Simmer a little longer if you want a richer, more concentrated flavor.
- Coconut Milk: If you’re in the mood for something creamy, add it. If not, you’ll still have a light, tasty soup without it.
Main Ingredients
- Bamboo shoots, or labong in Filipino, are tender young bamboo sprouts that absorb flavors beautifully. If fresh bamboo shoots aren’t available, canned ones are a great alternative and easy to find in Asian grocery stores or the international aisle of larger supermarkets.
- Corn brings a touch of sweetness that balances the earthy flavors of the other ingredients. I used to enjoy fresh corn cut from the cob, but frozen corn works just as well for convenience.
- Shrimp provides a delicate, natural sweetness that enhances the dish. Since frozen shrimp is readily available and convenient, I often use it, but be sure to thaw it before cooking.
- Saluyot leaves (jute) add a unique, slightly slippery texture and earthy taste. They’re nutrient-rich and, though fresh saluyot can be harder to find, frozen works just as well. I usually grab some from the freezer section of an Asian grocery store when I want to make this dish.
- Adding coconut milk gives the dish a rich, creamy finish, but I often skip it when I want a lighter meal that highlights the flavors of the shrimp and vegetables.
Procedure for Labong Saluyot with Shrimp
- Start by peeling the shrimp and removing the heads, setting the shrimp meat aside for later. Place the shrimp heads and shells in a pot along with the corn cobs (after removing the corn kernels and setting them aside). Add enough water to cover the shrimp heads and corn cobs, and bring the mixture to a boil. Once boiling, smash the shrimp heads and shells against the side of the pot with a spoon or spatula to extract as much flavor as possible. After about 10-15 minutes of boiling, strain the broth into a bowl and discard the shrimp heads, shells, and corn cobs. Set the broth aside.
- Heat some oil in a large pan or pot over medium heat and sauté the chopped onion, minced garlic, and sliced ginger until fragrant and the onions are translucent. Add the quartered tomatoes and cook until they start to soften, then stir in the corn kernels, allowing them to absorb the flavors of the aromatics and tomatoes.
- Pour the reserved shrimp and corn broth into the pan, bringing it to a simmer. Add the drained bamboo shoots and continue to simmer for about 5 minutes, allowing them to soak up the broth’s flavors.
- Once the bamboo shoots are tender, add the cleaned saluyot (jute leaves) to the pan, stirring gently to combine. If you’re using okra, add it at this stage as well. Let the dish simmer for another 5 minutes, or until the saluyot and okra are tender.
- Season the dish with fish sauce and pepper to taste, adjusting the seasoning as needed. Finally, add the reserved shrimp and cook for another 2-3 minutes, just until the shrimp turn pink and are cooked through. Serve the Labong Saluyot with Shrimp hot, either on its own or with steamed rice.
Variations You Can Try
One of the best things about Labong Saluyot with Shrimp is its versatility. Here are some variations you can try to switch things up:
- Vegetarian Version: Replace shrimp with tofu or mushrooms. The earthy flavors of mushrooms pair well with the saluyot and bamboo shoots.
- With Fish: Instead of shrimp, you can use sliced fish fillets, like tilapia or bangus (milkfish). The fish will add a different kind of sweetness to the broth.
- With Coconut Milk: If you want a richer, creamier dish, simply add coconut milk during the simmering process. It adds a whole new layer of flavor that’s great for special occasions.
How to Store and Reheat
If you end up with leftovers (although that’s rare in my home!), here’s how you can store and reheat Labong Saluyot with Shrimp:
- Refrigerate: Store the soup in an airtight container in the fridge. It will keep for up to 3 days.
- Freezing: This dish freezes well, but the texture of the saluyot may change slightly. If you plan to freeze it, I suggest leaving the saluyot out and adding it fresh when reheating.
- Reheating: To reheat, simply bring the soup to a gentle simmer in a pot on the stove. You can add a little water or broth if it’s too thick after storing.
Labong Saluyot with Hipon
Ingredients
- 8 large shrimp, peeled, heads and shells reserved
- 1 corn on the cob, kernels removed, cobs reserved
- 1/2 cup canned bamboo shoots, drained and rinsed
- 1 medium tomato, quartered
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, sliced
- 1/2 cup saluyot (jute leaves)
- 1 tablespoon fish sauce (or to taste)
- 1/4 teaspoon black peppe
- 2 cups water
- 1 tablespoon cooking oil
Instructions
- In a small pot, add the shrimp heads, shells, and the reserved corn cobs. Pour in 2 cups of water and bring to a boil over medium heat.
- Once boiling, use a spoon or spatula to smash the shrimp heads and shells against the pot’s sides, extracting as much flavor as possible.
- Continue to boil for about 10-15 minutes. Strain the broth into a bowl, discarding the solids. Set the shrimp broth aside.
- In a large pan or pot, heat the cooking oil over medium heat. Sauté the chopped onion, minced garlic, and sliced ginger until fragrant and the onions become translucent.
- Add the quartered tomatoes to the pan, cooking until they soften and start to release their juices.
- Stir in the corn kernels and sauté for a minute, allowing them to absorb the flavors of the aromatics and tomatoes
- Pour in the reserved shrimp broth and bring the mixture to a simmer.
- Add the drained bamboo shoots to the simmering broth, cooking for about 5 minutes until they soften and soak up the flavors.
- Stir in the saluyot (jute leaves). If you’re adding okra, include it now as well. Let the dish simmer for another 5 minutes, or until the saluyot and okra (if using) are tender.
- Add the reserved shrimp to the pan and cook for 2-3 minutes, just until the shrimp turn pink and are cooked through.
- Season the dish with fish sauce and black pepper, adjusting to taste.
- Serve the Labong Saluyot with Shrimp hot, either on its own or with a side of steamed rice.
Video
Notes
- Maximize Shrimp Flavor: Use the shrimp heads and shells to make a quick broth before adding them to the dish. Boil them in water for extra flavor, and strain before adding it to the soup. This adds a deeper, savory taste to the broth.
- Prepare Saluyot Properly: If you’re new to cooking with saluyot, it’s important to rinse the leaves thoroughly before adding them to the soup. Saluyot has a slightly slippery texture when cooked, so don’t overcook it—add it near the end to retain its freshness and texture.
- Canned Bamboo Shoots: If fresh bamboo shoots aren’t available, canned bamboo shoots are a great alternative. Make sure to rinse and drain them before using to get rid of any briny taste from the can, keeping the dish light and fresh.
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