vegetable

Fermented bamboo shoots

Khorisa

Mass only; no spoon/count conversion.

Nothing truly replaces the sour fermented crunch; canned bamboo shoots plus vinegar is closest.

• 
  Canned bamboo shoots

  Use the same weight, rinse well and slice. Not sour; add 1 tsp vinegar per 100 g and simmer 5 minutes.

• 
  Bamboo shoot

  Use the same weight, boil for 10 minutes to remove rawness, then add 1 tsp vinegar or lime juice per 100 g. Crunchier and less fermented.

• 
  Fermented soya bean

  Use 10–15% of the weight, mash into the dish for fermented umami only. Wrong texture; not for dishes where shoots are the main vegetable.

Wak Me-A-Mesang Pura

Pork with Fermented Bamboo Shoots