Famous Asian Recipes Blog

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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Ingredients
600 g chicken wings
2 onions (quatered)
2 cloves garlic
300 g can bamboo shoots (drained and sliced)
2 tbsp soy sauce
2 tbsp rice wine
1 tsp grated ginger
1 tsp sugar
300 ml water
2 tbsp cornstarch solution
salt to taste
Method
Marinate chicken wings with crushed garlic, soy sauce, rice wine, ginger, sugar and salt for 1 hour, drain and reserve marinade.
Heat oil in wok, add bamboo shoots and fry for 2 minutes, dish out and set aside. Add chicken wings and onions, stir fry with high heat until chicken wings are browned then add water and bring to boil then simmer with low heat for 15 minutes until chicken wings are tender.
Ad remaining marinade, mix well then add cornstarch solution. Simmer for another 2 minutes until gravy thicken, done.
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