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Ingredients
- Serves 2-4 people
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
Sayur Rebung
Bamboo shoots are quite common in Asian cuisine, including Indonesia. Known as rebung, it is often cooked into a side dish like in this hearty Sayur Rebung. Try this timeless recipe to enjoy it with your family and friends. All you need to do is stew these bamboo shoots in coconut milk and aromatic spices, and you’re guaranteed to get everyone excited for lunch. Delectably spicy with flavors that tingle, you can pair these tender bamboo shoot pieces with a plate of warm rice.
- Easy
- 60 min
- 30 min
- 15 min
- 3 steps
- 18 Ingredients
- Easy
- 3 steps
- 18 Ingredients
- 60 min
- 30 min
- 15 min
Directions
-
Prepare the bamboo shoots
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.
-
Prepare the spice paste
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.
-
Cook the bamboo shoots
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.
Plate and Serve!
Pour the bamboo shoots into your serving bowl and garnish with the fried shallots.
Your dish is now ready to serve!
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Ingredients
- Serves 2-4 people
-
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
Nutrition
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