~Northern Thai Bamboo Shoot Salad with Fermented Crab Paste~

Name: ~Northern Thai Bamboo Shoot Salad with Fermented Crab Paste~
Cuisine: American
Ingredients: 1.1 lbs boiled forest bamboo shoots; 15 fresh chilies; 2 heads roasted or grilled garlic; 10 heads roasted or grilled shallots; 6 sliced ginger leaves; 1 tablespoon fermented crab paste; 1 pinch salt; 1 dash fish sauce; Chopped cilantro and green onions

Karuna Lo @cook_4564892

Fermented crab paste and bamboo shoot salad with crab paste are traditional dishes from Northern Thailand. I love eating sticky rice with bamboo shoot salad with crab paste. I usually keep fermented crab paste in the fridge to make chili paste and bamboo shoot salad. If I have 'forest bamboo shoots', which have a unique spicy, tangy, and slightly bitter taste, I enjoy it even more. These bamboo shoots are abundant during the rainy season, growing in the mountains. They are popular in Northern and Northeastern Thailand. They are often boiled and dipped in chili paste, cooked in curry with yanang leaves, or made into bamboo shoot salad and soup in the Isaan style. Typically, I buy pre-boiled ones and then boil them again. A key ingredient in Northern-style bamboo shoot salad is 'ginger leaves', which enhance the aroma of the salad. The fragrance of the crab paste and ginger leaves is delightful and lingers on your hands. It's truly delicious!

Karuna Lo @cook_4564892

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Ingredients

1.1 lbsboiled forest bamboo shoots
15fresh chilies
2 headsroasted or grilled garlic
10 headsroasted or grilled shallots
6sliced ginger leaves
1 tablespoonfermented crab paste
1 pinchsalt
1 dashfish sauce
Chopped cilantro and green onions

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Steps

1

Shred the boiled bamboo shoots into thin strips using a fork or toothpick, similar to the strips used in Isaan-style bamboo shoot soup. Squeeze out the excess water to prevent sogginess, then set aside.
2

Roast or grill the chilies, shallots, and garlic until fragrant. Peel the roasted shallots and garlic, then pound them with a pinch of salt in a mortar until moderately fine. Add the fermented crab paste and continue pounding to mix.
3

Add the shredded bamboo shoots to the mortar and pound to combine. Season with fish sauce and mix well. Taste and adjust seasoning as desired.
4

Add the sliced ginger leaves, chopped cilantro, and green onions, and mix well.
5

Serve on a plate with sticky rice and your choice of side vegetables such as mint, cilantro, green onions, Vietnamese coriander, long beans, grilled pea eggplant, lemon basil leaves, or acacia shoots.
6

Fermented crab paste
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Ginger leaves
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