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Bamboo Shoots in Spices, Mushrooms, and Dried Anchovies

Monday, 25 May 2009


This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg



At a glance
Cooking Method
Heat Level
3 cups

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, finely chopped
  • 1 small can bamboo shoots (or the fresh equivalent)
  • 1 cup of dried Chinese mushrooms, soaked overnight before use, then sliced
  • 1/2 cup dried-salted Asian-style anchovies
  • 1/2 cup water
  • 1 tablespoon Oyster sauce
  • Salt to taste
  • Methods/steps

    In a wok or frying-pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium-high flame for about 2 or 3 minutes. Then add the water and oyster sauce and continue cooking for another minute.

    Additional Tips

    In the Kelabits, the main spice is wild ginger flower; in the recipe here, the dried-salted anchovies replace the salty and tangy ginger flower.


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