Ingredients with Measurements:
- 1 cup ohaw (bamboo shoots), sliced
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves, torn
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 red chili, sliced (optional)
Special equipment needed: None
Step-by-step instructions:
1. Rinse the ohaw slices with water and drain.
2. In a pot, heat the vegetable oil over medium heat.
3. Add the onion, garlic, ginger, and turmeric powder. Cook until the onion is translucent.
4. Add the ohaw slices, lemongrass, kaffir lime leaves, and salt. Stir well.
5. Pour in the coconut milk and water. Bring to a boil.
6. Reduce the heat to low and let it simmer for 20-25 minutes or until the ohaw is tender.
7. Add the fish sauce and lime juice. Stir well.
8. Add the sliced chili (optional).
9. Serve hot with steamed rice.
10 minutes preparation time, 25 minutes cooking time
5. Temperature: Medium heat for cooking
Serving size: 4 servings
Nutritional information:
- Calories: 176
- Fat: 15g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Ohaw can be substituted with canned bamboo shoots.
- Kaffir lime leaves can be substituted with lime zest.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add chicken or shrimp for a protein boost.
- Add vegetables such as carrots, bell peppers, or green beans.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- If using fresh ohaw, make sure to boil it first to remove any bitterness.
- Bruise the lemongrass by pounding it with a rolling pin or the back of a knife to release its flavor.
- Use full-fat coconut milk for a creamier texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced chili
Pairings:
- Steamed rice
- Naan bread
Suggested side dishes:
- Stir-fried vegetables
- Green salad
Troubleshooting advice:
- If the ohaw is still tough after simmering, add more water and continue cooking until tender.
Food safety advice:
- Make sure to clean the ohaw thoroughly before cooking.
Food history:
- Ohaw is a traditional Filipino ingredient commonly used in stews and soups.
Flavor profiles:
- The dish has a creamy and slightly tangy flavor with a hint of lemongrass and kaffir lime.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Thai