Step-by-Step Guide to Prepare Ultimate Fermented bamboo shoot&salted dry fish with ghost chilli

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Fermented bamboo shoot&salted dry fish with ghost chilli. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fermented bamboo shoot&salted dry fish with ghost chilli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fermented bamboo shoot&salted dry fish with ghost chilli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fermented bamboo shoot&salted dry fish with ghost chilli is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fermented bamboo shoot&salted dry fish with ghost chilli estimated approx 20 mins.

To get started with this recipe, we must first prepare a few components. You can have Fermented bamboo shoot&salted dry fish with ghost chilli using 11 ingredients and 5 steps. Here is how you can achieve that.

This cuisine is definitely not for the vast majority of western palates but for the curious eaters 😄 it's a Naga cuisine, the simplicity in this recipe just adds to the charm of Nagaland cuisine.

Ingredients and spices that need to be Get to make Fermented bamboo shoot&salted dry fish with ghost chilli:

1. fish
2. 2 salted fish
3. 5 grams small dry fish
4. 3 piece Ghost chilli (Bhut jokokia or naga king chilli)
5. 2 piece fermented bamboo shoot
6. 7 pieces of sichuan pepper (chinese coriander)
7. 8 garlic cloves
8. 1/2 tbsp fresh ginger paste
9. 3 piece potatoes
10. 2 piece tomatoes
11. salt

Instructions to make to make Fermented bamboo shoot&salted dry fish with ghost chilli

1. A quick snapshot of the main ingredients.
2. Shred the fermented bamboo shoot
3. Sichuan pepper gives such a nice aroma and taste.
4. Put the ingredients in a cooking pot, add 3cups of water (400ml) , flavor with salt and cook for 15-20 minutes. (Do not overcook)
5. Serve hot, eat and enjoy. Best with white rice :) additional: Great with smoked pork as well.

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So that is going to wrap it up for this special food Recipe of Award-winning Fermented bamboo shoot&salted dry fish with ghost chilli. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!