Pantainorasingh Bamboo Shoot Sour 680g

Bamboo shoots have a crunchy texture and a unique subtle flavour, and are ideal for stir-frying with meat, poultry and fish along with other Oriental vegetables.

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Code:
4257
Origin:
Thailand
Brand:
Pantainorasingh
Weight:
680 g
Packaging:
Jar
Availablility:
0

£1.45

Ingredients

Bamboo Shoot 50%
Water
Salt
Acidity Regulator :
Citric Acid (E330)
Antioxidant :
Potassium Metabusulphite (E224)


Allergy Advice:
For allergens, see ingredients in red bold

Nutrition

Serving Size :

Average Nutritional Value Per 100 g g

Energy

 

kJ

kcal

kJ

kcal

Protein g g
Carbohydrate g g
of which sugars g g
Fat g g
of which saturates g g
Fibre g g
Sodium/Salt g g

Serving per Package: 3Serving Size: 130g

Quantity Per ServingQuantity Per 100g

Energy 75kJ18kcal 58kJ14kcal
Protien 0.6g 0.4g
Total Carbohydrate 3.8g 2.9g
of which Sugar 0g 0g
Total Fat 0.4g 0.3g
Saturated 0g 0g
Trans 0g 0g
Fiber 0.1g 0.1g
Sodium 1.4g 1.1g

Recipe

Ideal for stir-fry and curry.Sour Bamboo CurryIngredients1 cup coconut milk1 - 2 tablespoons red curry paste1 cup chicken2 cups Sour Bamboo Shoots2 cups water1 1/2 tablespoons fish sauce2 Jalapeno Peppers3 - 5 kaffir lime leaves3 - 5 sprigs Thai basilCooking Method1. Over medium heat, in a 2-quart pot, add ¼ cup of the coconut milk and the red curry paste. Mix them well and keep stirring. After a few minutes, the mixture will thicken and red oil will bubble up. Keep stirring to prevent burning. You may need to lower the heat if the curry sauce splatters too much.2. After you see red oil, add another ¼ cup of coconut milk. Stir to reduce the coconut milk again. When you see red oil floating on top, add chicken and chicken bones. Stir to coat the chicken with the curry sauce.3. Add the sour bamboo shoots. Stir and mix everything together. Add the rest of the coconut milk and 2 cups of water. You can use this 2 cups of water to clean out the can or container of the coconut milk. Turn up the heat to let the curry simmer.4. Add the sliced peppers and kaffir lime leaves. Stir to mix everything in. Take a taste test. You may or may not need fish sauce. If you do, add the fish sauce here.5. Basil can and will turn dark from prolonged heating. Right before you serve this dish, heat the curry to simmering and turn off the heat. Add the Thai basil leaves and push all the leaves under the curry to keep the basil bright green. If you let the basil leaves sit on top of hot curry, the steam from the curry will brown the leaves. By submerging the basil leaves under hot curry, it keeps the basil green for the next 5 minutes.6. Serve hot with jasmine rice.Cooking Tip: If your sour bamboo shoots are large pieces, cut them into bite sizes. Cut chicken into bite sizes as well. Wash and pick Thai basil. Slice peppers into thick strips and discard seeds and stems. Strip kaffir lime leaves away from center stemInformation From: http://www.thaitable.com

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