Tambunan Bamboo Shoot Curry
Tambunan Bamboo Shoot Curry is a traditional dish from the Sabahan Cuisine, known for its rich and aromatic flavors. This curry is made with tender bamboo shoots, infused with a blend of spices, and simmered in creamy coconut milk.
Ingredients
- 500g bamboo shoots, peeled and sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, diced
- 1 can (400ml) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 2 tbsp cooking oil
- Salt to taste
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion, garlic, and ginger. Sauté until the onions are soft and translucent.
- Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1-2 minutes to release the flavors.
- Add the sliced bamboo shoots and diced tomatoes. Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and season with salt. Simmer for 20-25 minutes until the bamboo shoots are tender.
- Adjust the seasoning if needed. Serve the Tambunan Bamboo Shoot Curry hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 18g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Saucepan Grater
Serving suggestions
Serve the Tambunan Bamboo Shoot Curry with a side of steamed white rice and a fresh cucumber salad.
Tips & tricks
For a spicier kick, add chopped bird's eye chilies to the curry while simmering.
Cost
$10