Labong (Bamboo Shoots)

INGREDIENTS
Bamboo shoots, sliced into strips, and pre-cooked.
Saluyot leaves
Corn kernels, pre-cooked
onion, garlic, ginger
mushroom stock cube
salt and pepper to taste

Saute garlic, onion and ginger in oil. Add pre-cooked bamboo shoots and corn kernels. Add just enough water to cover the vegetables. Bring to boil. Add the saluyot leaves. Add mushroom stock cube. Season with salt and pepper. Serve with steamed rice.

I'm back on the mat this morning. It feels good to be moving again after a week of sedentary lifestyle and late night Christmas gatherings in Manila.

I'm supposed to prepare the vegetarian fresh spring roll that I learned from May in Bangkok but I left the recipe in Manila. I guess I just have to rely on my memory and try to recreate that yummy dish. She had pumpkin humus recipe also which was delicious.

Planning to prepare pasta with ragu sauce and cheese-filled veg balls for tomorrow night and the fresh Thai spring roll with peanut sauce. Some cucumber-tomato-cheese sandwich with pesto for drop in guests also.

I was thinking of preparing an all-veg Christmas dinner but my laziness is taking over.

Happy holidays.