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Fermented bamboo shoot&salted dry fish with ghost chilli

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We hope you got benefit from reading it, now let's go back to fermented bamboo shoot&salted dry fish with ghost chilli recipe. You can cook fermented bamboo shoot&salted dry fish with ghost chilli using 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Fermented bamboo shoot&salted dry fish with ghost chilli:

Use of fish.
Get 2 of salted fish.
You need 5 grams of small dry fish.
Use 3 piece of Ghost chilli (Bhut jokokia or naga king chilli).
Use 2 piece of fermented bamboo shoot.
You need 7 of pieces of sichuan pepper (chinese coriander).
Take 8 of garlic cloves.
Provide 1/2 tbsp of fresh ginger paste.
Take 3 piece of potatoes.
Take 2 piece of tomatoes.
Take of salt.

Steps to make Fermented bamboo shoot&salted dry fish with ghost chilli:

A quick snapshot of the main ingredients..
Shred the fermented bamboo shoot.
Sichuan pepper gives such a nice aroma and taste..
Put the ingredients in a cooking pot, add 3cups of water (400ml) , flavor with salt and cook for 15-20 minutes. (Do not overcook).
Serve hot, eat and enjoy. Best with white rice :) additional: Great with smoked pork as well..

It has been a part of north eastern Indian cuisine since ages. This paper reviews bamboo shoot based fermented food products. The other day I was in the tiny "ethnic food" aisle of my local grocery store. I was in a rush and I quickly grabbed what I assumed to be jarred kimchi. I haven't had good kimchi since I was a kid and I'd go to my best friend Hee Joo's house and her grandma would feed me delicious Korean food.

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