This kind of chili sauce can be slightly thick having pickled young bamboo shoots as the main ingredient. Any kind of chilies from mild to hot ones can be used. (Nongyao Wiriya, personal communication, July 2, 2007)
1. Shred bamboo shoots.
2. Pour in just enough water to cover the bamboo shoots. Add salt. Cover with a lid and let ferment for 2 days.
3. Boil pickled bamboo shoots for 10-15 minutes.
4. Roast chilies and garlic cloves and peel. Then pound together until very fine and add bamboo shoots and pound lightly to blend.
5. Brown chopped garlic in oil and stir fry with the bamboo mixture until a nice aroma is released. Remove from heat and serve.
