400 g bamboo shoots
30 g shallots
15 g garlic
10 g cayenne pepper
68 g big red chili
15 g candlenut
5 g coriander
15 g ginger
15 g turmeric
15 g galangal, smashed
3 bay leaves
3 lime leaves
200 ml coconut milk
500 ml water
8 g salt
10 g chicken stock powder
8 g granulated sugar
60 ml cooking oil
Cut the bamboo shoots in the amount of ½ cm and as long as 5 cm.
Boils the bamboo shoots until it is cooked then wash it until it cleans and is odorless.
In a food processor, blend the shallots, garlic, cayenne pepper, big red chili, candlenut, coriander, ginger and turmeric until smooth.
In a pan on medium heat, stir fry the spice paste. Add the smashed galangal, bay leaves, lime leaves. Sauté until fragrant.
To the pan, add the water and cook until it boils.
After it boils, add the coconut milk and bamboo shoots while stirring.
To the pan, add the salt, chicken stock powder and granulated sugar.
Cook the bamboo shoots until they shrink and the liquid has thickened, or about 15 - 20 minutes.
Pour the bamboo shoots into your serving bowl and garnish with the fried shallots.
Your dish is now ready to serve!