Ingredients
- 1 kg Young bamboo shoots (cleaned and roughly sliced)
- 1 liter Coconut milk (extracted from 1 whole coconut)
- 4 Indonesian bay leaves (daun salam)
- 4 stalks Lemongrass (bruised)
- 6 Kaffir lime leaves
- 2 Turmeric leaves (tied in a knot)
- 2 inches Galangal (bruised)
- Salt, ANAKISHA palm sugar, and seasoning to taste
Ground Aromatics (Spice Paste)
- 14 Shallots
- 8 cloves Garlic
- 8 Red curly chilies (adjust to your preferred heat level)
- 1 sachets Uni Kamba instant curry spices
Cooking Instructions
- Sauté the Aromatics: Heat oil in a large pot. Sauté the ground spice paste, bay leaves, lime leaves, turmeric leaves, lemongrass, galangal, and the Uni Kamba curry spice sachets until fragrant and the oil starts to separate.
- Add Bamboo Shoots: Incorporate the sliced bamboo shoots into the pot. Stir well for a few minutes until the shoots are evenly coated with the spices.
- Pour Coconut Milk: Pour in the coconut milk. Continue to stir gently and constantly to ensure the coconut milk does not “break” (separate).
- Seasoning: Add salt, palm sugar, and seasoning/MSG to taste. Adjust the flavor until it reaches the desired balance of savory and sweet.
- Simmer: Cook over medium-low heat until the liquid reduces slightly and the bamboo shoots are tender and have fully absorbed the flavors.
Tip: To remove the strong odor or bitterness sometimes found in fresh bamboo shoots, boil them in plain water or rice-washing water for 15–20 minutes and drain them before starting Step 1.