Hokkien ‘Loh’ Bamboo


{by ‘Chef’ Moi}

这道福建卤笋是我家婆的拿手菜之一。还记得刚嫁入郑家时, 我对笋料理只是 mamatey (不太喜欢的意思) 看到全家人吃得津津有味, 我也跟住吃。渐渐的我也爱上这道笋料理了。不论是配饭,粥或炒米粉都很美味。清淡又含多纤维, Cindy & Eugene 也超喜爱呢!

This Hokkien braised bamboo is my mother in law’s signature dish. i remember when i was freshly married into the Tey family, my liking towards bamboo was just mamatey (so-so). Watching the whole family ate with relish, i did the same. Gradually, i start loving it too. Whether it’s with rice, porridge, or noodles; it simply taste delicious. Such is a lightweight and high in fiber meal that Cindy and Eugene loves a lot too!

材料 / Ingredient: (Serves 3 – 4)


100g lean meat
2 packets vacuumed bamboo
15 pieces black fungus (soaked till soft)
3 cups chicken stock
9 pips garlic


Meat Marinade:
1t corn flour
1t rice wine
1/2T soy sauce
1/4t white pepper


1/2t salt
1/2t granules


1t corn flour
1T water


做法 / Method:

Chef Moi-003

  1. Blanch bamboo. Cut into pieces.
  2. Heat 1T oil. Saute garlic till fragrant. Add in bamboo, 1t sugar, 2 cups stock. Bring to a boil. Simmer in low heat for 20 – 25 minutes. Set aside.
  3. In a non-stick pan, heat up 1t oil and pan fry meat till cooked. Remove.
  4. Using the same pan, saute black fungus. Add in bamboo, seasoning, and the remaining stock. Cover to braise for an additional 5 minutes.
  5. Add in meat followed by thickening.


‘Chef’ Moi
(Cindy’s Mum)


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