Bamboo Shoots with Tahuri

3 cups bamboo shooots 2 medium-sized tomatoes, sliced
1 tahuri square 2 tablespoons onion, chopped
2 cloves garlic 1 tablespoon kalamansi juice
Ginger Salt to taste


Select fresh bamboo shoots. Wash then thoroughly.
Peel the ginger and cut it into tiny pieces. Put aside.
Brown the garlic, then add the onion and ginger into the vegetable fat.
Add the cut tomatoes.
Mash the tahuri in a cup of water. Pour into the ingredients.
Bring the mixture to a boil about two minutes. Then add the bamboo shoots.
Put the kalamansi juice and salt to season.
Let them boil once more until the bamboo shoot are tender.
Yield: 4 servings.