Bamboo Shoots with Coconut Milk
A flavorful dish featuring bamboo shoots cooked in coconut milk, enhanced with saluyot leaves and garnished with spring onions.
Prep Time
10min
Cook Time
5min
Total Time
15min
Ingredients
4 Servings
(1 serving = 1 bowl)
- 1piecebamboo shoot, sliced thin
- 2handfuls saluyot (jute plant) leaves
- 2tspfish sauce
- 1 1/2cupscoconut milk
- 2stalks spring onion, sliced thin
- Salt to taste
Prep Time
10min
Cook Time
5min
Total Time
15min
How to make Bamboo Shoots with Coconut Milk
Squeeze out the juice from the bamboo shoot.
Put the bamboo shoot in a pot with enough water and boil for a few minutes until soft.
Add the saluyot leaves and season with the fish sauce.
Add the coconut milk and let it simmer for about 3 minutes, then remove from heat.
Serve in a deep dish and garnish with spring onions.
Tips & Tricks
Ensure the bamboo shoot is sliced thinly for quicker cooking.
Adjust the amount of fish sauce and salt according to taste preference.
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