Delicacies - Menu for April 2000
SEASONED BAMBOO SHOOTS
500gms canned young bamboo shoots
2 tbsps sweets bean paste
2 tbsps dark soya sauce
1 tbsps sugar
3 tsps chinese rice wine
2 tbsps water
2 tsps sesame oil
oil for deep frying
Drain bamboo shoots and cut into 2cm
cubes. Place in a large strainer and fry in hot oil. Remove and drain.
Place bamboo shoots in a dry pan with
bean paste, soy sauce, sugar and wine.
Add 2 tbsps oil and bring sauce to
boil. Add water and simmer until the bamboo shoots are tender. Season with pepper.
Soften spinach in 1 tbsp oil for 2
minutes, then arrange on a platter.
Place seasoned bamboo shoots on top
and sprinkle with sesame oil.
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