Buzz
1. Braised Chicken with Bamboo Shoots
Ingredients:
- 3 chicken thighs
- 200g fresh bamboo shoots
- 1 onion
- 3 spring onions
- Seasonings: fish sauce, salt, chili, pepper, seasoning powder, cashew nuts…
Instructions:
- Wash the chicken thighs with diluted salt, drain, and cut into bite-sized pieces. Marinate the chicken with finely chopped onions, 1 teaspoon fish sauce, half a teaspoon of seasoning powder, and a bit of pepper. Mix well and marinate for 1 hour.
- Prepare the fresh bamboo shoots.
- Heat a pan, sauté minced garlic with cashew nuts, then add the chicken and fry until golden brown on both sides. Next, add the bamboo shoots and stir-fry together, then add about 100ml water. Bring to a boil, then season to taste with 1 tablespoon fish sauce, 1 teaspoon salt, 1 teaspoon seasoning powder, and a bit of chili powder.
- Cover the pot, simmer over low heat to let the bamboo shoots and chicken absorb the flavors. When the chicken and bamboo shoots are tender, turn off the heat and sprinkle with finely chopped spring onions.
3. Fresh Bamboo Shoots Stir-fried with Squid
Ingredients:
- 300g squid
- 300g fresh bamboo shoots (pre-boiled)
- 2 tablespoons oyster sauce
- 2 tablespoons cooking oil
- 2 teaspoons chopped purple onion
- 2 teaspoons minced garlic
- 2 stalks spring onions
- 20g shallots (1/2 bulb)
- 4 stalks Chinese chives
- 1 teaspoon finely chopped coriander
- 1 teaspoon broth mix/black pepper/salt
Instructions:
- Preparing the squid and bamboo shoots: Clean the squid by removing the white backbone and cleaning out the inner guts. Soak in diluted saltwater for 3 - 5 minutes, then rinse with clean water and drain. Cut the squid into pieces about 1 - 2 fingers thick. Briefly blanch the fresh bamboo shoots in boiling water to remove dirt, then drain and slice thinly. To maintain the crunchiness of the bamboo shoots during cooking, prepare a bowl of cold water and soak the sliced bamboo shoots, then drain.
- Marinate the squid: Place the cleaned squid in a bowl, then add 1 teaspoon chopped purple onion, 1 teaspoon minced garlic, 1 teaspoon broth mix, 1 teaspoon black pepper, and mix well. Marinate for about 15 minutes to allow the squid to absorb the flavors.
- Stir-frying squid with fresh bamboo shoots: Heat a pan, add 2 tablespoons cooking oil and wait for it to heat up. Then add 1 teaspoon chopped purple onion, 1 teaspoon minced garlic and sauté until fragrant. Next, add the marinated squid, pre-boiled bamboo shoots, and 2 tablespoons oyster sauce. Stir-fry the mixture for about 3 minutes, then add 20g shallots cut into quarters, 4 stalks Chinese chives, and 2 stalks chopped spring onions, 1 teaspoon finely chopped coriander, and continue stirring until all ingredients are well combined. Season to taste, turn off the heat, and transfer the dish to a serving plate.
- Finished product: Stir-fried squid with bamboo shoots is a suitable choice for family meals. The squid is tender, retaining its natural sweetness, combined with the crunchy texture of bamboo shoots. Serving with a little chili soy sauce will enhance the aroma and flavor of the dish.
4. Frog Stir-fry with Fresh Bamboo Shoots
Ingredients:
- Frog meat: 500gr
- Fresh bamboo shoots: 200gr
- Garlic: 1 clove
- Chili peppers: 2 fruits
- Turmeric powder or fresh turmeric.
- Ginger: 1 root
- Rice wine: 1 cup
- Scallions, cilantro a handful each
- Seasonings: Cooking oil, fish sauce, MSG, chicken stock powder, ground pepper…
Instructions:
- Step 1: Prepare the ingredients: Clean the frog, separate the meat from the skin. For this dish, only take the frog meat. Marinate the frog meat with a bit of ginger wine to remove the fishy smell, then rinse and cut into bite-sized pieces. Peel the bamboo shoots, cut into small square pieces, soak in diluted saltwater for about 15 - 20 minutes, then drain. Boil the bamboo shoots in boiling water for about 10 minutes to reduce the sourness and bitterness, then remove and rinse with water once more. During boiling, open the lid to let any harmful substances in the bamboo shoots evaporate. Peel and mince the garlic. Slice the fresh chili peppers thinly. Wash and chop the scallions and cilantro.
- Step 2: Marinate the frog meat: Put the frog meat in a large bowl, then add in order: 1/2 minced garlic, 1 tablespoon MSG, 1 tablespoon salt, 1 tablespoon chicken stock powder, and 1 tablespoon turmeric powder. Mix the ingredients together and marinate for 30 minutes. If you don't have turmeric powder, you can use the juice from fresh turmeric for marinating.
- Step 3: Stir-fry the frog meat with fresh bamboo shoots: Heat a pan, then add cooking oil and heat. Add the frog meat and fry until golden on both sides, then remove and drain the oil. In the same pan, add the garlic and stir-fry until fragrant, then add the fresh bamboo shoots and stir-fry. Season to taste during the stir-frying process. When the bamboo shoots are almost cooked, add the fried frog meat and mix well. When the dish is nearly done, add oyster sauce to enhance the flavor and appeal.
- Step 4: Completion: Before turning off the heat, add the scallions and cilantro, then mix well with chopsticks. Transfer the stir-fried frog with fresh bamboo shoots to a plate and serve hot. You can enjoy it with hot rice and a few glasses of wine for an even better experience.
5. Stir-fried Bamboo Shoots with Betel Leaves
Ingredients:
- 300gr bamboo shoots
- A handful of betel leaves
- Seasoning powder
- 1 tsp annatto oil or carrot oil (if unavailable, a little turmeric powder can be used)
- Fresh chili peppers
Instructions:
- Cut bamboo shoots diagonally about 5cm long and boil with a little salt for about 5 - 10 minutes.
- Boil bamboo shoots with a little salt for about 5 - 10 minutes. Remove bamboo shoots from the pot, then rinse with cold water.
- Stir-fry bamboo shoots with seasoning powder, annatto oil, stir until bamboo shoots absorb the seasoning.
- Add fresh chili peppers and finely chopped betel leaves, stir well and turn off the heat.
6. Braised Pork with Fresh Bamboo Shoots
Ingredients: (Serves 4):
- Pork belly 700gr
- Fresh bamboo shoots 300gr
- 4 cloves garlic
- 3 shallots
- 2 teaspoons cooking oil
- 1 teaspoon chili powder
- 5 teaspoons fish sauce
- A pinch of common seasonings (sugar/MSG/ground pepper)
Instructions:
- Prepare the ingredients: Wash the pork belly with diluted salt water, then rinse and cut into bite-sized pieces, drain. Wash and slice the bamboo shoots thinly. Peel and wash the garlic and shallots, crush. Put garlic and shallots in a bowl, mix well with 1 teaspoon of ground pepper, 1 teaspoon of chili powder, 4 teaspoons of sugar, 2 teaspoons of MSG, and 5 teaspoons of fish sauce.
- Braise pork with bamboo shoots: To prevent bitterness, boil water and add bamboo shoots, boil for about 5 minutes from boiling, then remove the bamboo shoots, rinse again, drain. Put the boiled bamboo shoots, sliced pork, and the garlic-shallot mixture made in step 1 into a pot, mix well, let it sit for about 15 minutes for everything to absorb the seasoning. Place the pot of bamboo shoots and pork on the stove, turn on high heat, stir until the meat is firm, then add 120ml of water, stir well, bring to a boil then reduce heat and simmer for another 15 minutes, season to taste, turn off the heat.
- Finished product: Braised bamboo shoots absorb the fat from the pork, crispy and sweet, combined with tender and flavorful pork, with a bit of spiciness from chili powder, all blend together in this extremely enticing dish of braised pork with fresh bamboo shoots, irresistible, extra rice needed.
Hearty Bamboo Shoot Soup with Pork Knuckle
Ingredients: 250g pork knuckle, 200g fresh bamboo shoots, 1/2 onion, spring onion, cilantro, salt, sugar, broth mix, black pepper, dried shallots. Method: Step 1: Wash fresh bamboo shoots thoroughly, blanch in boiling water for 5-8 minutes, then rinse several times to remove any bitterness. Step 2: Finely chop dried shallots and add some black pepper to the pork knuckle, mix well. No need to add extra seasoning as the knuckle is already seasoned. Wash and prepare the onion, half for slicing, half for finely chopping to sauté with the bamboo shoots. Step 3: Heat some cooking oil, sauté the dried shallots and half of the chopped onion from step 2 until fragrant, then add the bamboo shoots and stir-fry together, season with a pinch of salt and sugar, stir-fry for about 5-6 minutes until well combined. Step 4: Add 2-3 bowls of water to the pot, bring to a boil for 10-20 minutes, until the bamboo shoots are cooked to your liking, then use a spoon to scoop the pork knuckle into small pieces and add to the soup. Step 5: Bring to a boil until the pork knuckle floats to the surface, adjust seasoning according to your taste, continue to simmer for another 5 minutes, then turn off the heat, add the remaining sliced onion and chopped spring onion, cilantro. Serve the soup in a bowl, sprinkle some black pepper on the surface, enjoy it with rice.
Pork Rib Soup with Fresh Bamboo Shoots
Ingredients: 300g fresh bamboo shoots, 400g pork ribs, Cooking oil, Seasoning powder, Spring onion
Stir-fried Bamboo Shoots with Chicken Giblets
Ingredients: 300g chicken gizzards, 500g fresh bamboo shoots, 2 teaspoons minced garlic, 2 teaspoons minced ginger, 5 slices of lime leaves, Some cilantro, 1/2 tablespoon cooking oil, 3 teaspoons sesame oil, Some common seasonings (chicken broth powder/pepper/sugar/salt)
