Dry Bamboo Salad
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Dry Bamboo Salad
Ancient people dry raw food to remove moisture and another solvent, to inhibit microbial development and quality decay, and we can eat unseasonal food when we want. My grandparents dried a lot of vegetable like bamboo, potato, eggplant and cauliflower and when they want to eat blanch them and made salad, stir fry or curry.
Preparation time 20min
Cooking time 15min
Total time 35min
Cuisine Myanmar (Burmese)
Ingredients
Dry bamboo 100g
Potato (Big) 4pcs
Garlic Oil 3Tbsp (Heat oil and add minced garlic and little of turmeric. When garlic is cooked, immediately remove from heat.)
Dashi Powder 1/2Tsp
Salt 1/2Tsp
Instructions
1. Boil dry bamboo and potato until soft and drain and squeeze bamboo to remove water from bamboo. Remove skin from potato and dice potato into small pieces. Cut boiled bamboo to ½ inch size.
2. Put bamboo, potato, garlic oil, dashi powder and salt in a bowl and mix them. If you like spicy and sour, add roasted (or) green chilli and lime juice.
Hsu Myat Oo
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