This could be the answer when kitchen fatigue hits on Boxing Day. Not exactly traditional Christmas fare, but it will add some spice to that plateful of excess chicken in the fridge. Best of all… no cooking required. Its our most favourite “Bamboo Shoots Sambal” traditionally served with grilled fish or chicken. We have fresh bamboo shoots in our garden at Sharing Bali, so we don’t have to go too far for our ingredients. Don’t panic if you don’t have fresh bamboo shoots, simply add extra lemongrass. The secret is to chop everything very finely.
2 bamboo shoots
3 small onions peeled
2 stalks lemongrass
3 small whole green chillies,
1 large red chilli, seeds removed
¼ teaspoon shrimp paste
1 tspn oil
cut off ends, remove outer leaves from bamboo shoots & lemongrass
very finely slice bamboo, lemongrass, onions & chillies
mix bamboo & lemongrass by hand, squeezing hard to release flavours
drain off excess juice
add onions, chillies, salt, shrimp paste and oil
continue squeezing the mix by hand, finally add a squeeze of lime
Serve as a side dish or mix in shredded cooked chicken
Ingredients aren’t really measured in our kitchen. Flavours and the level of sweet/spiciness of a dish change daily, depending on who’s cooking, availability of produce and who’s eating. Some like it spicier than others… adjust the favours to suit your taste.
Taste. Test. Trust your instincts.