Fermented bamboo shoot&salted dry fish with ghost chilli, fit for newbie.

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Fermented bamboo shoot is commonly known as bas tinga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine. In Manipur (India), it is known as u-soi.

Prepare fish.
Prepare salted fish.
Provide small dry fish.
Prepare Ghost chilli (Bhut jokokia or naga king chilli).
Provide fermented bamboo shoot.
Use pieces of sichuan pepper (chinese coriander).
Prepare garlic cloves.
You need fresh ginger paste.
You need potatoes.
Provide tomatoes.
You need salt.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you start cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

A quick snapshot of the main ingredients..
Shred the fermented bamboo shoot.
Sichuan pepper gives such a nice aroma and taste..
Put the ingredients in a cooking pot, add 3cups of water (400ml) , flavor with salt and cook for 15-20 minutes. (Do not overcook).
Serve hot, eat and enjoy. Best with white rice :) additional: Great with smoked pork as well..

Most people are familiar with bamboo shoots, a common canned, fermented and boiled vegetable, but bamboo from a nutritional standpoint, is also becoming more well-known these days for use as a. You can get canned bamboo shoots, but I much prefer the vacuum packed kind. They are a pale nice to know about different way of making bamboo shoot but i hope next better try for fermented. Bamboo shoot (Phyllostachys) is a perennial and evergreen plant of the family Poaceae. Bamboo shoots were firstly originated to Southern China.

Take these Fermented bamboo shoot&salted dry fish with ghost chilli recipe ideas as well as utilize them and perhaps even experiment while you go to it. The kitchen is an excellent place to attempt new points with the ideal assistance.

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