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 y