2 cups strips of bamboo shoots (labong)
1 big coconut, grated
100 grams small fresh shrimps shelled
100 grams pork belly, cut into small cubes
2 pcs. Long green peppers
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. Minced ginger
1 tsp. Vetsin
salt to taste

Soak labong in water for 1 hour. Drain. squeeze out water. Set aside. Add 1 cup lukewarm water for grated cocnut, extract thick cream. Set aside. Add 1 ½ more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens. Mince the green pepper if you want a hot and spicy dish.

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