Continuing with what has become a little bit of a theme of cooking dishes from around the world and the rekindled love for my thermomix, I decided to see what I could make with a tin of bamboo shoots I’ve had in the cupboard for months as my main ingredient. So pack your bags folks, we are off to Taiwan.
Papa, Roman and myself have not yet been to Taiwan and truth be told we have never discussed going there either. A quick Google search of the top things to do in Taiwan tells me that it is quite similar to most other Asian countries. A lot of temples to visit, a zoo, hiking in the mountains, museums, shopping and of course enjoying their cuisine.
As the next couple of sentences that I lifted straight from the recipe will tell you, bamboo shoots are used in many Asian dishes and broths. Bamboo shoots are a basic ingredient and can make all the difference to a simple dish like this braised pork.
To make this dish you will need:
3 garlic cloves
50g spring onions cut into 2cm pieces
1 small red chilli seeded
20g peanut oil
600g pork rib meat cut into strips (I used pork fillet)
50g soy sauce
250g bamboo shoots
120g tomatoes cut into quarters
20g rice wine
2 pinches of white pepper
250g Jasmine rice
What you need to do is:
- Place garlic cloves, spring onions and red chilli into mixing bowl, chop 3 sec/speed 5. Do not chop for longer as you want it to be quite coarse.
- Add peanut oil, sauté 3 min/Varoma/Reverse/soft speed.
- Add pork strips and soy sauce, cook 10 min/Varoma/Reverse/soft speed.
- Add remaining ingredients into mixing bowl, cook 30 min/100 degrees/Reverse/soft speed. While this is cooking, cook the jasmine rice in a pot or cooker as indicated on the package.
- Serve in a bowl with rice and enjoy.
What I learnt… Next time I’ll add an extra chilli for a little more of a kick, even though Papa thought it tasted just fine. You can also replace the rice with noodles.
Note: As we haven’t been to Taiwan the cityscape photo is not mine.
Until next time…