Ginataang Tilapia sa Labong

[SaMgOnZaLeS]

INGREDIENTS:
1 cup coconut cream (the thick fluid from the fisrt extraction of grated coconut)
2 cups coconut milk (the thinner extract from the 2nd/3rd extraction of grated coconut)
4 cloves garlic
1 medium onion, chopped
1 medium ginger, cut into strips
100 grams pork tenderloin, cubed (optional)
1 medium tilapia
200 grams fresh labong (bamboo shoots)
1/2 teaspoon salt


DIRECTIONS:
saute garlic and onions. add ginger then pork, cook until browned. add coconut milk then bring to a boil. add fish. stir the coconut milk occasionally to prevent burning. in another pan, boil the labong with water, then drain, then add to the fish. when almost cooked, add the coconut cream and continue cooking until sauce has thickened. season if needed.