Ingredients with Measurements:
- 1 lb. ohaw (bamboo shoots), sliced
- 1 can (14 oz.) coconut milk
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 red chili pepper, sliced
- 1 tsp. ginger, grated
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Large pot
- Skillet
- Blender or food processor
Step-by-Step Instructions:
1. In a large pot, boil the sliced ohaw for 10 minutes until tender. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium heat. Add the garlic, onion, and red chili pepper. Sauté for 2-3 minutes until fragrant.
3. Add the grated ginger, turmeric powder, cumin powder, and coriander powder. Stir and cook for another 2-3 minutes.
4. Pour in the coconut milk and stir to combine. Add the salt and brown sugar. Let the sauce simmer for 5-7 minutes until slightly thickened.
5. Transfer the sauce to a blender or food processor and blend until smooth.
6. Return the sauce to the skillet and add the cooked ohaw. Stir to coat the ohaw with the sauce.
7. Add the lime juice and chopped cilantro. Stir and cook for another 2-3 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 26g
Carbohydrates: 19g
Protein: 4g
Sodium: 610mg
Sugar: 9g
Substitutions for ingredients:
- Ohaw can be substituted with canned bamboo shoots or fresh asparagus.
- Red chili pepper can be substituted with cayenne pepper or red pepper flakes.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced chicken or shrimp for a protein-packed version.
- Use different spices such as curry powder or garam masala for a different flavor profile.
- Add vegetables such as bell peppers or carrots for added texture and nutrition.
Tips and Tricks:
- Be sure to drain the ohaw well to remove any excess water.
- Adjust the amount of chili pepper according to your desired level of spiciness.
- Use fresh coconut milk for a richer flavor.
- Garnish with additional cilantro or sliced red chili pepper for added color and flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in a bowl with a side of steamed rice. Garnish with chopped cilantro and sliced red chili pepper.
Garnishes:
Chopped cilantro, sliced red chili pepper
Pairings:
Steamed rice, naan bread, cucumber salad
Suggested Side Dishes:
Cucumber salad, roasted vegetables, lentil soup
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Be sure to cook the ohaw thoroughly to avoid any potential foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Ohaw is a popular ingredient in Filipino cuisine, commonly used in stews and soups. It is a type of bamboo shoot that is harvested when it is still young and tender.
Flavor Profiles:
This dish has a creamy and spicy flavor profile, with hints of ginger and cilantro.
Serving Suggestions:
Serve hot with steamed rice and a side of cucumber salad for a refreshing contrast.
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Region: Thai