This is another North-eastern favorite dish of mine. This is the easier version that I had observed many people making,so I dare claim this is authentic. My friend who joins me for lunch told this taste like how her mother made it. Personally I think my grandmother’s version was best and even though I know how she made it, still I cannot repeat the touch. My grandmother version requires much more ingredients, so what I show you today the simpler one.
It is important to cook the shred bamboo shoot in the Greenish color of leave. This is a way to lessen some “poison” that will affect your rheumatic system and also it also give the pleasant smell for preserve bamboo shoot.
Ingredients
(for stewing the shredded Bamboo) |
Serves 2 |
Notes |
| Shredded Bamboo shoot |
2 cup |
|
| Lemon Grass |
3 sticks |
clean and crush and cut in 2 inch pieces |
| Green Juice of Bai Ya Nang |
2 cup |
|
| Salty Fermented Fish |
1 tablespoon |
|
| Thai Basil Leave |
1 cup |
|
How to make:
- Add the cut pieces of lemon grass in the green juice, follow by shredded bamboo shoot and salty fermented fish.
- Bring to boil gently season with 1 teaspoon of salt and continue to boil until the liquid is 1/3 remain, then add the 1 cup of Thai Basil, let them continue to boil for a few minutes, and then turn off the gas.
| Ingredients (for the Salad) |
Serves 2 |
Notes |
| Stewed shredded Bamboo shoot |
2 cups |
|
| Ground Roasted Rice |
2 tablespoon |
|
| Ground roasted chilli |
1 tablespoon |
|
| Fish Sauce |
1 tablespoon |
|
| Lime |
2 slices |
|
| Shallot |
3 |
Peel, clean and cut thin |
| Thai parley |
as reqd. |
Clean and chop |
| Coriander |
as reqd. |
Clean and chop |
| Spring Onion |
as reqd. |
Clean and chop |
| Mint leave |
as redq. |
Clean, use only the fresh young leave |
How to Make:
- Add the shredded bamboo into the mortar, followed by round chilli, lime juice and fish sauce.
- Add the cut pieces of herbs and ground roasted rice.
- Use the pestle to mix them gently together.
- Serve the salad with plate of fresh vegetables and steamed sticky rice.
Tip: My grandmother version needs roasted black sesame seeds and ground fish meat. I might do something similar later with the young jackfruit, if I get the young jackfruit from my father.
Bamboo salad – Soup Noh Mai – ซุบหน่อไม้
This is another North-eastern favorite dish of mine. This is the easier version that I had observed many people making,so I dare claim this is authentic. My friend who joins me for lunch told this taste like how her mother made it. Personally I think my grandmother’s version was best and even though I know how she made it, still I cannot repeat the touch. My grandmother version requires much more ingredients, so what I show you today the simpler one.
It is important to cook the shred bamboo shoot in the Greenish color of leave. This is a way to lessen some “poison” that will affect your rheumatic system and also it also give the pleasant smell for preserve bamboo shoot.
(for stewing the shredded Bamboo)
How to make:
How to Make:
Tip: My grandmother version needs roasted black sesame seeds and ground fish meat. I might do something similar later with the young jackfruit, if I get the young jackfruit from my father.