Ingredients
500 grams of fresh bamboo shoots, boiled
3 tablespoons oil, for sauteing
seasoning
½ coconuts and a half old, grated
8 spring onions
5 cloves of garlic
10 pieces of curly red chili
4 cm kencur
½ tsp shrimp paste
2 bay leaves
1 ½ tsp salt
1 tablespoon white sugar
How to make
Puree red Bawan, garlic, chilli, kencur, and shrimp paste. Then, stir together until fragrant leaves.
Put grated coconut, salt, and white sugar. Stir until slightly dry coconut. Put bamboo shoots, and cook until well blended spices infuse. Remove and serve.
500 grams of fresh bamboo shoots, boiled
3 tablespoons oil, for sauteing
seasoning
½ coconuts and a half old, grated
8 spring onions
5 cloves of garlic
10 pieces of curly red chili
4 cm kencur
½ tsp shrimp paste
2 bay leaves
1 ½ tsp salt
1 tablespoon white sugar
How to make
Puree red Bawan, garlic, chilli, kencur, and shrimp paste. Then, stir together until fragrant leaves.
Put grated coconut, salt, and white sugar. Stir until slightly dry coconut. Put bamboo shoots, and cook until well blended spices infuse. Remove and serve.
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