i bought some thai stuff from a shop in Peterborough. the way i see it if its from an asian shop and its got asian characters on the packet, its deffo the real deal. [not bland western 'spice' from sainsburys]. so i picked up a jar which is called ''Bamboo shoot [tip] with bai yanang, cha om, chili & oyster mushroom''

best for cooking thai, vietnamese or lao food, but does anyone know of any cooking recpies i can add it too? would it be better in a spicy soup or eatern cold as a side dish.

my cookery books doesnt even list this for thai food. its normally very basic asian food with a bit of spice

cheers

Bamboo Shoot With Bai Yanang is used in Issan food

Kaeng nor mai with bai ya nang (green leaves juice)

recipe

- http://www.thaifoodsathome.com/KaengNorMai.asp

Soob Now Mai ,ซุปหน่อไม้(BAMBOO SHOOT SALAD ้) : Shredded bamboo shoot mixed with green onion, roasted rice powder, lime, and chili

recipe

- http://thai-laos-food.blogspot.com/2007/04...amboo-soup.html

- http://www.joysthaifood.com/2007/11/thai-f...e-bamboo-salad/

Ho Mok Gai Sai No Mai, ห่อหมกไก่ใส่หน่อไม้ :Chicken and bamboo wrapped with banana leaves

recipe

- http://www.thaifoodsathome.com/Ho_mok_kai.asp

- http://www.joysthaifood.com/2007/01/thai-i...ho-mok-gai-sai/

(you may use Aluminium foil instead of banana leaves)

ps, you may not put ferment fish juice in those recipe

Bamboo Shoot With Bai Yanang is used in Issan food

Kaeng nor mai with bai ya nang (green leaves juice)

recipe

- http://www.thaifoodsathome.com/KaengNorMai.asp

Soob Now Mai ,ซุปหน่อไม้(BAMBOO SHOOT SALAD ้) : Shredded bamboo shoot mixed with green onion, roasted rice powder, lime, and chili

recipe

- http://thai-laos-food.blogspot.com/2007/04...amboo-soup.html

- http://www.joysthaifood.com/2007/11/thai-f...e-bamboo-salad/

Ho Mok Gai Sai No Mai, ห่อหมกไก่ใส่หน่อไม้ :Chicken and bamboo wrapped with banana leaves

recipe

- http://www.thaifoodsathome.com/Ho_mok_kai.asp

- http://www.joysthaifood.com/2007/01/thai-i...ho-mok-gai-sai/

(you may use Aluminium foil instead of banana leaves)

ps, you may not put ferment fish juice in those recipe

great, thanks alot. i'll take a longer proper look later. but why can't i use fish sauce? sure its salty but i like food how its meant to be

great, thanks alot. i'll take a longer proper look later. but why can't i use fish sauce? sure its salty but i like food how its meant to be

Oh dear, fish sauce is not the same as ferment fish (juice), (num) pla rah.

I am trying to explain, ferment fish is kinda preserved fish. It's so-called rotten fish and really smelly.

great, thanks alot. i'll take a longer proper look later. but why can't i use fish sauce? sure its salty but i like food how its meant to be

Oh dear, fish sauce is not the same as ferment fish (juice), (num) pla rah.

I am trying to explain, ferment fish is kinda preserved fish. It's so-called rotten fish and really smelly.

BambinA,

This should clear up the confusion.This is a photo of the stages of pla rah.In the photo you can see as to the break down of the fish over time.This was in the market in Phi mai a few years back.In bamboo salad that you talk about you would use the pla rah that is "rotten" to the point of being a liqud.

looking at that photo, i'll think i'll take your advice and give that a miss or i'll end up gagging. i really have a strong sense of smell. i dont even like the smell of stinky tofu . thanks blue eyes and BambinA