Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fermented bamboo shoot&salted dry fish with ghost chilli. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fermented bamboo shoot&salted dry fish with ghost chilli is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Fermented bamboo shoot&salted dry fish with ghost chilli is something that I’ve loved my whole life. They are fine and they look wonderful.
The other day I was in the tiny "ethnic food" aisle of my local grocery store. I was in a rush and I quickly grabbed what I assumed to be jarred kimchi. I haven't had good kimchi since I was a kid and I'd go to my best friend Hee Joo's house and her grandma would feed me delicious Korean food.
To begin with this recipe, we have to first prepare a few components. You can have fermented bamboo shoot&salted dry fish with ghost chilli using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fermented bamboo shoot&salted dry fish with ghost chilli:
- Prepare fish
- Prepare 2 salted fish
- Get 5 grams small dry fish
- Prepare 3 piece Ghost chilli (Bhut jokokia or naga king chilli)
- Take 2 piece fermented bamboo shoot
- Make ready 7 pieces of sichuan pepper (chinese coriander)
- Make ready 8 garlic cloves
- Get 1/2 tbsp fresh ginger paste
- Get 3 piece potatoes
- Get 2 piece tomatoes
- Make ready salt
Heavy stones are used to press excess water from the ferment. The baskets are buried in a pit in the forest. Eaten raw or with cooked dishes. Eup Dry fermented bamboo shoots are prepared in a similar manner to Ekung.
Steps to make Fermented bamboo shoot&salted dry fish with ghost chilli:
- 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.
Mesu (Fermented Bamboo Shoots) Recipe Use this tangy, sour fermented pickle as a snack or base of a curry, a tradition in the Himalayan foothills and northeast India. The use of mesu as a pickle and as the base of curries is a long tradition in the hills of Darjeeling and. Bamboo shoot is known as a super food now. It has been a part of north eastern Indian cuisine since ages. Fermentation helps in preserving our precious bamboo shoots.
So that is going to wrap this up with this special food fermented bamboo shoot&salted dry fish with ghost chilli recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
