Rain has come again. Extraordinary season. There is so much happening in the grove, and it’s still only September.
Bamboo shoots can be combined with rice in many ways: the combination is a classic across Asia.
The pre-cooked shoots, in fairly fine slices, can be combined with raw rice and both ingredients can steam together till the rice is done. Lately I’ve been using brown rice, and flavouring very simply with turmeric. Get your shoots and ready them in the way shown previously on this blog.
The cooked shoots are added to raw brown rice and pressure cooked by absorption method. The result is good enough to eat alone, can be topped with cheese and olive oil, topped with sesame oil and coarse salt, or topped with any of the usual rice flavourings, such as furikake.
Make lots, because excess can be used in many ways that aren’t even Asian. Here I’ve beaten a big duck egg, minced onion and some nutmeg into the leftover shoots-rice, stirred in some parmesan, topped the lot with Colby cheese, and baked as a gratin.
More leftovers? It’s a pity that this batch was cooked with turmeric and not saffron, because on day three we have a snapper from one of the angling neighbours, and the weather is suddenly cold. Fish soup ingredients!
It might seem a waste to turn snapper into soup, but its broth is superb, and lately I’ve had plenty of it grilled.
The whole snapper is poached very, very gently in stock, then taken out to cool a little. A soffritto of minced soup veg is fried up in olive oil and added to the stock with our bamboo shoots rice. Cook thick. Before serving, the flaked fish is added back to the soup. This recipe would be soupier and better with bamboo shoots and white rice, especially if cooked with saffron. Still good.
The point is, once you understand prep and pre-cooking of shoots, you can use them for many European style dishes. Of course, it helps to have your own bamboo forest.