Bamboo shoot is commonly eaten by the Chinese since decades. According to many elderly, they love cooking it with pork belly cause the fat from the meat is able to flavoured up the dish beautifully. Since my family don't like taking pork, I tried something else on it.
A friend brought me a few fresh bamboo shoots 2 weeks ago. I actually have no idea how to duel with them! Yes, it's my first attempt dueling with fresh bamboo shoots.
haha.... I followed whatever he told me to. First, split the shoots into two (horizontally) and then put everything into a big pot. Fill pot with water by covering the shoots completely, then bring it to boil till water turned yellowish colour. Off the heat, leave to cool completely before slicing them. Then replace it with clean water & keep refrigerated. It can be stored for weeks. Tips : always slice bamboo shoot vertically to prevent from eating the chewy shreds.
Ingredients :
1/2 kg
bamboo shoots, sliced
1 cup thick coconut milk
2 cups water
1-1/2 tbsp turmeric powder
3 lemongrass, cut into 3" length each,
1 turmeric leaf, thinly sliced
1 large onion, sliced
salt to taste
Pounded Ingredients :
2 inches ginger
5 gloves garlic
5 shallots
10-15 bird eye chilies (depends on spiciness as desired)
Method :
(1) heat oil and stir in lemongrass till fragrant, then add in pounded ingredients & turmeric powder and saute till fragrant.
(2) now, add in bamboo shoots and stir to mix well.
(3) next, add in coconut milk & water and bring it to boil.
(4) then lower the heat and let bamboo shoots simmer till tender for about 15-20 mins. At the same time gravy will became thicken, if possible add in more water.
(5) finally, add in turmeric leaf, onion & salt (5 mins before off the heat).
Masak lemak is a very flavourful dish and it's often used in many cooking such like
casava/tapioca leaves, young jackfruit and many kinds of green leaves. I'm sure you guys will enjoy it.
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I'm sending this to
Shaz & Suresh @ Muhibbah Malaysian Monday.
