HOW TO COOK BAMBOO SHOOTS DIFFERENTLY

Let's cook something different from others!

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Written by Little Money's Mom

If you cook, then let’s cook something different from what people usually did or else I think life will be too dull with the same routine, same people and same foods eaten.

It is very rare to find very brave open minded and innovative Foo Chow women in the Foo Chow circle, only very recently I came across my son classmate Marcus’s grandma who is really a very innovative lady, she would brew Foo Chow red wine in a sweet version using Tian Bin, and she also made Ang Chow (Red wine sendiment, sweet but without adding sugar) sauce, my dad said that’s the best ang chow that he ever tasted when I braised it with a big duck.

 You can buy ready-to-cook bamboo shoots from vegetable hawker in Stutong market. Or you can choose a more interesting version by keeping yourself busy, dig some fresh bamboo shoots up from the ground, peel and cook the shoots for two hours, after that soak the shoots in water for two days (keep changing water), only 48 hours later you can prepare to fry the shoots.

Kimball ketup and chili-garlic sauce takaus will be very happy to hear that their red sauce is one of the most important ingredients that I used to fry bamboo shoots.

Ingredients:

(1) A kg of bamboo (cut whatever you wish, Foo Chow loves it big, Taiwanese shredded it, West Msians housewives cut it smaller than Foo Chow Jun nern nern)

(2) Extra virgin black sesame oil (use generously, good for older men)

(3) Ketup and chili-garlic sauce (use generously)

(4) Minced dried prawn

(5) Minced garlic, young ginger and onion + salt

(6) Cut belly part pork into small pieces, marinated with vinegar, wine, garlic and spring onion 

(7) Soy sauce

(8) Shredded Chilies (Optional if only your chili-garlic sauce is not hot enough) and add petai, please read note on the last line)

In a wok, add sesame oil fry 4, 5 and 6 until golden brown, add bamboo shoots fry until almost dry up, then add 3, 7 or optional 8,  if too dry can add some water. Garnish with spring onion.

Special note:

If you add petai to fry with bamboo shoots, the petai will taste "sweet" instead of a peculiar bitter taste.