Oh, this is monsoon season, with the drizzles and fogs covering the environment and that sedentary feelings we need some seasonal comfort foods while cloak in our monsoon wears! Bamboo shoots are in season and I just simply love it cooked with chillies or ginger with coconut milk with my steamed rice as a comfort food in my native Philippines. But alas, this is Himalayas, where the coconuts is a scarcity but why not use the nutritious and creamy buffalo milk. Okey lets find out and try this tropical monsoon favorite dish of mine here in the Himalayas!
INGREDIENTS:
- 1 cup of fresh chicken breast cut in cubes
- 2 cups of bamboo shoots sliced, 2 inches in length
- 2 cups of freshly pasteurized buffalo milk
- 2 pieces of chattel, thinly and roundly sliced
- 1 onion, sliced thinly
- 2 pieces of elongated hot chilly, sliced thinly
- 1 piece of medium size tomato, sliced
- 3 cloves of crushed fresh garlic
- 1 tablespoon of cooking oil
- salt to taste
PROCEDURES:
- heat the pan and pour the cooking oil until it is hot
- put the garlic until it is almost brown and add the onions and the chillies
- when the onions are almost brown, add the chicken cubes until it is golden brown
- then add the tomatoes and cover the pan for few minutes
- when the tomatoes started to produce a sauce, the add the bamboo shoots and mixed it well
- after mixing, add the buffalo milk, and the chattels, cover the pan until it boils and the chattels becomes soft.
- then add the salt to taste and simmer it for a while
- then viola, you are now ready to eat your hot, creamy chicken with bamboo shoots in buffalo milk.
