Takeshi Kaneshiro and Takenoko in Coconut Milk

The other night after uploading my previous post, I finally dreamed of Takeshi Kaneshiro. Ok, I have a very big crush on Takeshi since 2005. ( Big enough that when I learned that Takeshi Kaneshiro was a big star in Hong Kong, I chose to study for my graduate paper on the beverage trade of the Hong Kong market- just to go there. Crazy, I know!) He is an Okinawan Taiwanese actor who has starred in many films such as this one – “House of the Flying Daggers.” (You’re really crazy if you don’t watch this wonderful film of Zhang Yimou). I used to sleep with the Newsweek with Kaneshiro’s picture on the cover under my pillow in an attempt to dream of the guy. And yes, I even had his picture in my wallet. Unfortunately, there were no Kaneshiro dreams for like, three years, until the other night.

So, I was walking in a bamboo forest looking for takenoko (Japanese for bamboo shoots). See, even in dreams I am true to my alter ego. Then there was the ‘swish- swash’… and there he was-clearing the bamboos! Why, it’s Takeshi! I hurried immediately on my feet and crouched behind some bamboos with the takenokos clutched closely to my heart. I had to hide! – for if he’d see me with that sword- I’m sure he’d swing it on my neck.

I watched as Takeshi passed by- he was being chased by a group of bandits. I woke up with a jerk.

How far such silly dream took me, it made me feature this dish made of bamboo shoots, labong in Filipino, takenoko in Japanese. These shoots are shredded thinly, boiled, the juices are squeezed, and then you can do whatever you desire with the cooked shoots- sauté, wrap, fry, pickle, etc. Here in the Philippines, it is normally cooked with coconut milk

Bamboo Shoots in Coconut Milk

1 T cooking Oil
4 cloves garlic, crushed
1 pc. Onion, sliced
1 pc ginger, julienne
1 pc Jalapeno pepper
500 g shredded bamboo shoots
2 C Coconut milk (second extraction)

1 C Spinach

1 C Coconut (first extraction)

Salt and Pepper to taste

1. Saute garlic, onion, ginger and chili in oil briefly. Add the takenoko and mix further.

2. Pour in first extraction of coconut milk. Simmer, until the bamboo shoots are tender.

3. Add spinach and lower the heat.

4. Pour the first extraction coconut milk. Season with salt and pepper.

5. Best served with rice and fried fish... or lechon kawali.

Kaneshiro photo credited here http://www.yahoomovies.com