Dinengdeng na Saluyot at Labong

AJI-NO-MOTO® Umami Seasoning


  • 1/2 cup (120ml) Cooking oil
  • 1/2 kilo (500g) Tilapia, cleaned and gutted
  • 4 cups (1000ml) Water
  • 2 cups (302g) Bamboo shoots (labong), boiled, julienne
  • 5 cups (1250ml) Water
  • 1 cup (102g) Onions, quartered
  • 1/8 cup (25g) Bagoong
  • 3 cups (67g) Saluyot, leaves only
  • 1/2 tsp. (2.5g) Salt
  • 1/2 tsp. (1.3g) Pepper, ground
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning


  1. FRY. In a pan, heat oil. Fry tilapia until golden brown. Drain excess oil using strainer or colander. Set aside.
  2. BOIL. In a pot, heat water until big bubbles form. Add bamboo shoot (labong) and cook for 5-7 minutes until tender. Drain then set aside.
  3. SIMMER & STRAIN. In a pot, combine water and onion then bring to a simmer. In a separate bowl, take 1/2 cup of the water from the pot and add bagoong. Strain bagoong to extract the juice and discard the small particles then add the bagoong sauce into the pot.
  4. SIMMER. Add labong and simmer about 3-5 minutes. Add fried fish, saluyot, salt, pepper, and AJI-NO-MOTO®.
  5. SERVE.. Transfer to a serving bowl. Serve and enjoy!

Cooking Tips

You can use either fresh or canned labong.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Labong or bamboo shoots contain Vitamin A that helps maintain healthy eyes, skin, and bones.


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