Ingredients
500 g bamboo shoots (“rebung jeruk” or “rebung mentah”)
100 g grated coconut, for kerisik
375 ml (1½ cups) low fat milk
30 g (1 small packet) meat curry spice
5 g cinnamon bark
5 g star anise
5 g clove
20 g (3 pips) garlic
150 g (10) shallots
10 g (2cm) ginger          pounded finely
45 g (3 tbsps) sugar
30 ml (2 tbsps) vegetable oil
30 g (2 tbsps) tamarind paste, mix with 1/2 cup water to make juice
5 g (1 tsp) salt

To prepare kerisik:
Fry grated coconut without oil until golden in color. Pound/grind until fine. About 50 g of kerisik is obtained.

To prepare chutney:

1. Heat oil in a kuali and fry the grounded ingredients until fragrant.
2. Add cloves, star anise and cinnamon bark and stir.
3. Add curry spice and stir well. Once fragrant, add tamarind juice an leave for a while.
4. Add bamboo shoots, mix and leave to boil.
5. Once boil, add milk, kerisik, sugar and salt. Mix well.
6. Cook chutney over low heat and leave to thicken.
7. Remove and serve.

Weight per serving: 150 g