Again looking for idea recipes spicy bamboo shoot with fresh brown shimeji mushroom that are interesting? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious spicy bamboo shoot with fresh brown shimeji mushroom should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of spicy bamboo shoot with fresh brown shimeji mushroom, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare spicy bamboo shoot with fresh brown shimeji mushroom delicious home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required in prepare

1. Prepare 400 g bamboo shoot, boiled
2. Take 150 Fresh Brown Shimeji Mushrooms
3. Prepare Green bean
4. Prepare Hairy Basil leaves
5. Take Spicy paste;
6. Prepare 9 chilies
7. Prepare 1 tbsp shrimp plaste
8. Prepare 2 garlic, cloves
9. Prepare 2 tbsps lemongrass
10. Take 1 small onion, chopped
11. Take 1 tsp salt
12. Take 600 ml water

More Info At www.geishabrand.com ›› Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. Use kitchen towels to absorb the water from the tofu. Fry the tofu squares until golden brown.

Instructions to make Spicy Bamboo Shoot with Fresh Brown Shimeji Mushroom:

1. Pound the chilies, garlic, lemongrass, salt, onion and shrimp paste.
2. Boil the water, add the chilies paste. Leave it to boil. Add the bamboo Shoot, fresh brown shimeji mushrooms and green bean. When it cook, turn off the stove sprinkle with hairy basil. Ready to serve…. yummy yummy 🤤
3. Done and ready to serve!

Season with salt and pepper, to taste. Assemble the ramen bowls: Prepare two large soup bowls. Add a generous helping of ramen noodles to each bowl. Pan-fry the beancurd skins until both sides turn golden brown. Soak the black fungus and dried shiitake mushrooms until soft.

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