Hello friends. Allow me to share with you how I cook ginat-an nga tambo the easy way.
My daughter was sick for almost a week. She hasn’t been eating right in school and probably went back to eating processed food like flavored cookies and what have you in foil-packagings. She always goes by home-cooked dishes that have a soup base. Examples of these are linaga, chicken tinola, laswa and her favorite, tambo.
So, today, as she returned to school after four days on sick leave, I decided to play full time mom who cooked and delivered to school a hot lunch. That sure made me smile. Come to think of it, it’s the first time I’ve done it, given my crazy schedule as a working mom.
So, I cooked her favorite.
I found some fat blue crabs at the neighborhood talipapa. Got me five heads okra, ten pesos’ worth of tambo, and 25 pesos worth of grated mature coconut. The native corn, I had in the vegetable bin, bought two days ago from San Mig. The finishing touch, the tugabang or saluyut leaves, I foraged from the curb outside my rickety wooden fence.
here’s how to do it.
1. Boil the tambo in about two cups of water till soft. Drain.
2. put in two fresh cups of water. Add one whole crab cut into two.
3. Add two cloves garlic and one bulb red onion.
4. When it comes to a boil, add grated corn kernels.
5. Add the strained coconut milk. keep on boiling for till milk thickens.
6. Add sliced okra. Continue to summer till okra is al dente.
7. Season with fish sauce and a little salt. (You can do this in the earlier stages)
6. Stir in the saluyut leaves, sliced crosswise to about 2cm wide.
7. Mix for a minute or two. Turn of the heat. Be ready to serve.