Gaeng Nor-Mai Nam-Pu is a dish made from preserved bamboo shoots and crab which contain protein. With this food preservation process, people can have food for all seasons. The food preservation techniques in the North are similar to the Northeast (pla-ra) and South (num bu-du).
Nutrition
Bamboo shoots are high in dietary fiber which is good for the excretory system and intestine. Moreover, it reduces a risk of intestine cancer and relieves coughing.Ingredient
2 cups shredded bamboo shoots
10 cups cha-pu (local vegetable)
1 cup de-stemmed cha-om (Acacia leaf)
5 each ya-nang leaves (Tiliacora Triandra)
Ingredients for curry paste
10 each bird eye chilies
10 each garlic cloves
5 each red shallots
1 tbsp. sliced lemongrass, tender lower portions
1 tsp. shrimp paste
1 tbsp. pla-ra (pickled fish liquid, boiled)
1 tbsp. nam-pu (liquid from pickled crab)
½ tsp. salt
How-to
1. Boil the bamboo shoots for 1-2 hours, so its taste becomes sweet.2. Pound all of ingredients for the curry paste in a mortar until well mixed.
3. Pound ya-nang leaves thoroughly and squeeze then to bai ya-nang juice.
4. Boil the bai ya-nang juice, and add the bamboo shoots and the curry paste.
5. Season with pla-ra and nam-pu to taste.
6. Add the cha-com and cha-plu. Remove from the heat.
