Gangan humbut, bamboo shoots in coconut milk
A Sumatran dish: young bamboo shoots, pumpkin, long beans, and katuk leaves simmered in coconut milk with shallots, walnuts, lemongrass, and turmeric.
Gangan is a popular dish in southern Kalimantan, where “gangan” means “vegetable” and “humbut” refers to the young shoots of bamboo or coconut trees.
Ingredients and directions
- Prep time20 min
- Cook time30 min
- Total50 min
- DifficultyEasy
- Cooking methodSaucepan
- Vegetarian
- Vegan
Ingredients
people
- $0.02
- $0.00
Spice paste
- $0.82
Directions
- Wash the bamboo shoots, finely chop them, and rinse them thoroughly. ≈ 8 min
- Finely chop or mince the shallots, walnuts, and turmeric; crush the lemongrass. ≈ 4 min
- Cook the bamboo and squash in light coconut milk until they begin to boil, then add the spice paste and lemongrass, followed by the chopped beans and katuk leaves, and simmer until tender.
- Pour the in the coconut milk and bring to a boil, stirring constantly to prevent it from sticking.
- Salt, pepper, and adjust the seasoning to taste. ≈ 2 min
- Serve immediately once everything is cooked. ≈ 2 min
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