Bamboo Shoot Soup (Rebung)

Bamboo-shoot Soup, Chefs say that the del­i­cacy of bamboo-shoot soup depends on the skill of who cooks it. If he can cot process it well, the smell of bamboo-shoot will break appetite. Because it is from a young shoot of bam­boo that’s grow­ing on the root. It con­tains some impor­tant sub­stances for body such as car­bo­hy­drate, pro­tein, and 12 (asam amino esen­sial). Con­sum­ing bamboo-shoot reg­u­larly is one of pre­ven­tive action to block dis­eases, espe­cially cancer.

Usu­ally, it is Panda’s main food. But, peo­ple either in Indone­sia or in Asia make use of it as food. Beside it is as eggroll’s filler, it is con­sumed as ingre­di­ent of Javanese food, espe­cially Jawa Ten­gah. It can be veg­etable dish to accom­pany lon­tong. Add some starch chips as com­ple­ment. The soup is salty and hot. But the pri­mary ingre­di­ents are as your desire.

Sayur Rebung

Photo credit :www.agsfood.net

The Recipe

Ingre­di­ents:

• 3 tbsp veg­etable oil
• 2 large red pep­pers remove the seed and sliced thinly and crossly
• 200 g small peeled shrimp
• 300 g boiled bamboo-shoot, cut slimly
• 100 g small round edi­ble mush­rooms cut into 2 pieces
• 75 g frozen legume
• 1,5 L liq­uid squeezed coconut
• 500 ml thick squeezed coconut
• 1 lau­rel­like leaf
• 2 lime leaves
• 1 cm galan­gale, crushed
• 2 tbsp fried onion

Grinded Spice:

• 4 large red peppers
• 5 onions
• 3 cloves garlic
• 1 cm turmeric
• 1 cm temu kunci (root used for spice)
• ½ tsp corian­der, fired with­out oil
• ½ tsp pep­per, fried with­out oil
• 2 tsp salt

Direc­tions:

1. Cook grinded spice n some oil until it is fragrant.
2. Add shrimp and red pep­per, mix until shrimp is red­dish. Add oth­ers spices, mix them.
3. Pour squeezed coconut into cooked spice. Boil at low fire.
4. Add bamboo-shoot, mush­room, and thick squeezed coconut. Add legume, stir and boil.
5. Serve it with pour­ing fried onion.