Bok Lahong is an exciting dish originating from Thailand’s northeastern region, Isaan. It features tender bamboo shoots cooked with various flavors and textures. To cook this delicious meal, you will need:
Ingredients:
– 2 lb fresh bamboo shoots (bok), cleaned, cut into bite-sized pieces
– 6 cloves garlic, chopped
– 1-inch piece galangal (kha), sliced or minced
– 1-inch piece ginger, sliced or minced
– 1 small red chili pepper, sliced
– 3 tbsp fish sauce
– 2 tbsp brown sugar
– 4 kaffir lime leaves, torn
– 1 cup water
– 1/2 cup fresh coconut cream (optional)
– Salt to taste
– Fresh cilantro for garnish
Instructions:
1. Bring a large pot of salted water to boil and add the cleaned bamboo shoots. Cook for about 30 minutes until tender. Drain and set aside.
2. In a wok or large pan, heat some oil over medium-high heat. Add garlic, galangal, ginger, and sliced chili pepper. Stir-fry until fragrant, about 1 minute.
3. Add the cooked bamboo shoots to the wok, mix well with the aromatics. Add fish sauce, brown sugar, torn kaffir lime leaves, and water. Bring to a boil.
4. Reduce heat to medium-low and simmer for 5 minutes until the liquid thickens slightly. If using coconut cream, add it during the last minute of cooking. Taste and adjust seasoning if needed.
5. Remove from heat, garnish with fresh cilantro leaves, and serve hot.
Enjoy this delightful Isaan dish and its unique flavors!
Text model: neural-chat
Image model: Shuttle3Diffusion
Welcome to my kitchen! I’m Global Gourmet , a foodie with a taste for adventure . Every day, I’ll be sharing a new recipe from around the world , featuring dishes from cultures near and far . From spicy curries to hearty stews , I’ll share the stories behind the meals and provide simple recipes to help you cook like a local .
Follow along for daily doses of culinary inspiration and global flavors !
