Bamboo shoot curry with crab sauce and grandma's vegetables
Bamboo Shoot Curry with Crab Sauce or the perfect combination of fresh bamboo shoots and the flavor of crab water which is a method of preserving food from crab fields of northern people To become a source of protein that can be stored and eaten for a long time It is a unique Lanna seasoning. The same is true for the fermented fish of the Northeastern people and the Nam Budu of the Southern people.
ingredient
2 cups sliced fresh bamboo shoots
Chaplu 10 leaves
1 cup Cha-Om Ded
Yanang 5 leaves
1/2 cup of oyster mushrooms
Saw an angel 1/2 cup
Crab juice 1/2 tbsp.
spices
10 hot peppers
10 cloves of Thai garlic
4 shallots
Lemongrass 1 tbsp.
Shrimp paste curry 1 tsp.
1 tbsp. Boiled fermented fish
1/2 teaspoon of salt
1/4 tbsp. Tamarind
Seasoning powder / a little MSG
method
Pound the curry paste thoroughly. Remove the bamboo shoots and cut them thinly (recommend using a fruit knife).
Pound Yanang leaves thoroughly. Bring to squeeze only the water. Put into a pot of boiling bamboo shoots until sweet.
Put the curry paste into the pot and boil for a while until the curry paste is cooked. Add ear mushrooms and oyster mushrooms to cook.
Add Cha-Om, Cha-Plu leaves and season as you like.
Ready to eat..if you want to add crab sauce Add the crab sauce later, stirring well. The soup will be black.
boiling bamboo shoots Add bamboo shoots as soon as the pot of cold water begins to heat up. When the bamboo shoots are cooked It will help reduce the fatigue of the shoots.
adding water to Yanang leaves It will help make the curry taste mellow.
