This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Mum made this preparation with bamboo shoots and
shrimp for us when bamboo shoots were in season. It is one of my favourite ways to cook bamboo shoots and brings back so many memories of our childhood in Burma.
pkg. (10 oz.) bamboo shoot tips in brine, drained & rinsed
½ lb. shrimp, peeled & de-veined
Tbsp. peanut oil
2 medium onions, thinly sliced
2 medium tomatoes, diced
cloves garlic, diced
tsp. fish sauce, or to taste
tsp. turmeric, or to taste
Tbsp. garlic & chili infused oil
1. Heat oil over medium
2. Add onions, garlic
& tomatoes and stir-fry for 5 to 10 minutes.
3. Add turmeric and stir
to incorporate with onions and oil.
4. Stir in bamboo shoots
and fish sauce, taste and adjust salt
5. Cover & cook
until bamboo shoots are tender for about 10 minutes.
6. Add shrimp and
stir-fry for 2 to 3 minutes until they turn pink.