Baked-Cheese With Young Bamboo Shoots
Ingredients
2 pieces of young bamboo shoots (about 300g each)
30g of dried shrimps
1 tsp of chopped garlic
4 tbsp of parmesan cheese
1 tbsp of cooking oil
1 tbsp cornstarch solution
500 ml of water
Method
Cut bamboo shoots into half, remove the flesh in the middle neatly so that all the 4 parts of the bamboo shoot will look like a hollow boat. Cut the flesh into bitesize and set aside.
Heat oil in a wok, add dried shrimps and chopped garlic and saute to fragrant. Add water and bamboo shoot flesh, bring to a light boil and let it simmer for about 8 minutes till water almost dry up. Stir in the constarch solution and off the heat.
Scoop up the bamboo flesh and divide evenly into the hollow bamboo shell then spread parmesan cheese on top of the bamboo flesh. Preheat oven and bake for 10 minutes with 220º-240ºC. Serve hot.
Do not add salt or seasoning to the dish because bamboo shoots itself has natural sweetness and dried shrimps and cheese provide enough of saltiness.
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Tags: bamboo shoots, chinese recipe, dried shrimps, parmesan cheese