pickled bamboo shoots in 'red curry'

I am not sure about those not in Asian countries, but to all of us in Asia, the rice cooker has got to be the most useful and needed kitchen appliance of all time! I mean of course there is the conventional stove top cooking methods, whereby, you was and drain the rice, add sufficient amount of water, and leave it for awhile, go back to the stove, stir to ensure no crusts form at the bottom of the pot, leave again and it goes on....

The rice cooker on the other hand is basically this, wash and drain rice, add water to a sufficient amount, leave and in 45 minutes, you have your fluffy white rice!

Yesterday, while waiting from my clothes to come out of the machine, I made lunch for myself. I cooked some white rice as I found some bamboo shoots in the fridge ( available from Asian grocers or supermarkets, I should think) and thought up of this dish. The words 'Red Curry' are in inverted commas because, this is NOT the Thai red curry you are used to, there are some influences due to the addition of the kaffir lime leaves, coconut milk and dried 'asam' I had used.

Pickled Bamboo Shoots in 'Red Curry'


8 tbs cooking oil
2 large onions, pulsed till a paste
4 tbs chili paste, store bought
1/2 cup coconut milk ( sold in mini cartons)
1/2 cup water
3 tsp sugar
2tsp salt
4 pieces dried assam ( if unavailable, use 2 tbs of tamarind pulp juice)
4 kaffir lime leaves, finely sliced
1 packet baby bamboo shoots, cleaned and sliced thinly


Method:

1. Heat up oil in a skillet or pot.
2. Add the pureed onions, fry until aromatic.
3. Add chili paste.
4. Add the coconut cream, let boil.
4. Add the water, salt sugar and baby shoots.
5. Let simmer. Add the assam. TASTE at this point, you might like it saltier, or
sweeter or even more sour. IT ALL DEPENDS ON THE TASTE YOU WOULD LIKE TO ACHIEVE
FEEL FREE.
6. When your satisfied with the taste, add the finely sliced kaffir lime leaves.
7. Serve with white rice.

P/S : Look for these ingredients at theworkingdapurresources.blogspot.com