Bamboo Shoot Soup with Rice Grits (Talapaw Curry)

Ingredients

• 1 large tender bamboo shoot
• About a handful of rice grits
• 1 onion and 3 cloves of garlic
• 2 tomatoes and about half a spoon of fish paste (ngapi)
• 3 sprigs of coriander leaves and about 5 fresh green chilies

Directions

Slice the tender bamboo shoot thinly as you prefer, wash it clean, and soak it in water overnight in advance. While soaking, change the water at least 3 times.

Wash and drain the rice, then roast it over low heat until fragrant, and pound it into coarse grits. In a pot, mix in the thinly sliced onion, tomatoes, pounded garlic, and fish paste (ngapi), add a little water, and bring to a boil. (If the heat is too high, the fish paste may cause the broth to have an off smell.)

Once the broth comes to a boil, add the pounded rice grits and cook. When the rice grits are about half cooked, add the drained bamboo shoot pieces and cover with a lid.

Once the bamboo shoot pieces have softened, add the crushed fresh green chilies and coriander leaves, and serve.

Credit: Cooking Recipes