Recipe of Super Quick Homemade Fermented bamboo shoot&salted dry fish with ghost chilli

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Fermented bamboo shoot&salted dry fish with ghost chilli. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. 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 begin with this particular 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 cook it.

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

Steps 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 with this exceptional food Recipe of Quick Fermented bamboo shoot&salted dry fish with ghost chilli. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!