Bamboo Shoots with Coconut Cream (Ginataang Labong)

Ingredients

2 cup strips pf bamboo shoots (labong)
1 big coconut, grated
100 grams small fresh shrimps, shelled
100 grams pork belly, cut into small cubes
 2 pcs long green peppers
1 large onion, chopped
3 cloves garlic, minced
1 tbsp minced ginger
1 tsp vetsin (monosodium glutamate)
salt to taste  

Procedure

1. Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
2. Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside.
3. Add ½ more lukewarm water to coconut; squeeze again. Put this 2^nd extraction immediately in a pan.
4. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. Cover and simmer for 10 minutes.
5. Add thick cream, simmer until labong is done and sauce thickens.
6. Mince the green pepper if you want a hot and spicy dish.