Bamboo Shoots by RMUTT: An Alternative for Bamboo Shoot Lovers

Assistant Professor Dr. Papanpat Pataratiwat, a researcher and lecturer in the Department of Food and Nutrition, Faculty of Home Economics Technology at Rajamangala University of Technology Thanyaburi (RMUTT), came up with a brilliant idea for bamboo shoot lovers. Dr. Papanpat explained that bamboo shoots are a popular vegetable in Thailand because they are easy to find and inexpensive. They can be used in a variety of dishes including “Northeast Thailand: Used to make bamboo shoot soup, Northern Thailand: Boiled and eaten with fermented fish sauce and Central Thailand: Used in soups and curries. Bamboo shoots are packed with nutrients like dietary fiber, protein, potassium, and vitamin E. They are also low in calories and high in fiber. However, there are precautions for people with gout and kidney diseases as bamboo shoots can increase uric acid production in the body. Additionally, raw bamboo shoots contain cyanide, which is toxic, so they must be cooked, usually by boiling or roasting, before consumption.To achieve the creation of pickled bamboo shoots, the research team received a project to improve the production process of pickled bamboo shoots for the Phai Yai Community Enterprise Group in Nadi District, Prachinburi Province. Funded by the Thailand Science Research and Innovation (TSRI), this initiative led to the development of pickled bamboo shoots in coconut water using Prachinburi’s specific Thong Sree Prachin bamboo shoots known for their distinctive white color and delicious taste. This product has been well-received and remains popular to this day.

Bamboo Shoot Products are diversified into three additional ideas including:

1. Bamboo Shoots with Salt and Pepper
2. Plum-Flavored Bamboo Shoots
3. Crispy Pickled Bamboo Shoots

Upon further investigation, the group showed interest in “Crispy Pickled Bamboo Shoots”, which suit their needs well. The process for preparing these pickled bamboo shoots is as follows:

1. Preparation: The Thong Sree Prachin bamboo shoots are trimmed, peeled, and sliced into pieces or strips resembling traditional pickled radish. They are then washed.
2. Boiling: The shoots are boiled in hot water for 15 minutes, repeated twice, to remove cyanide and reduce bitterness and the distinct bamboo shoot aroma.
3. Marinating: A marinade is prepared using honey, sugar, water, saline solution, and seasoning sauce. The bamboo shoots are soaked in this marinade for 2 days in the refrigerator.
4. Drying: After marinating, the shoots are rinsed to remove the sugar residue. They are then either sun-dried or oven-dried. Sun drying takes half a day under strong sunlight, whereas oven drying at 60°C takes 1-2 hours.

These pickled bamboo shoots can be stored for future consumption and used in dishes such as stir-fried eggs or stir-fried basil, eliminating the need for additional sugar thanks to their inherent sweetness.

Today, bamboo shoots are easy to find. Popular varieties include “Bong Shoots, “Thong Shoots”, and “Ruok Shoots”, depending on their culinary use. Bamboo shoots sprout during the rainy season, starting in May. While processing fresh bamboo shoots with heat ensures tasty and safe consumption, freezing them results in a mushy texture and less enjoyable taste. Nonetheless, Thailand is fortunate to have an abundant supply of domestically grown bamboo shoots available year-round.

For further news details, visit: Daily News Online: (https://www.dailynews.co.th/news/3329328/)