How to Make Laos Stuffed Bamboo Shoots Asian Cooking Recipe Cuisine

Laos (Ua No Mai) Stuffed Bamboo Shoots

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 2-3 Servings:

5 small bamboo shoots

7 small shallots, pounded

2 eggs

2 tbsp flour

1/2 lb ground pork (not lean)

1-1.5 tsp fish sauce

chopped spring onion leaves

oil

salt and pepper

Directions:

Boil the bamboo shoots until they lose their bitter taste, then cut off all the hard outer layer and cut the trimmed shoots into sections 3 inches long. Make slits in them lengthwise but leaving the ends of each section intact.

Mix together in a large bowl the ground pork, the shallots, pepper and 1 tbsp flour and mix all this thoroughly.

Add salt, fish sauce and some of the chopped spring onions and mix again, taste to check the saltiness and add more of the chopped spring onion.

Stuff the mixture into the slit-open bamboo shoots and either grill or steam them. Heat some oil in a wok. 


Beat the eggs in a bowl with salt and some flour mixed in. Dip the cooked bamboo shoots in the egg mixture and deep fry until golden brown. Serve while hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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