How to Cook Elephant Ear Leaves (Kochu) with Bamboo Shoots | Authentic Arunachal Recipe
Автор: Obang Pari
Загружено: 2026-02-12
Просмотров: 126
Описание:
In today’s video, we’re heading back to the roots of traditional cooking! I’m showing you how to prepare a delicious, savory dish featuring Elephant Ear leaves (Kochu) and fresh Bamboo Shoots.
This recipe is all about bold, natural flavors. We’re using aromatics like crushed Ginger and Garlic to bring out the earthiness of the greens, creating a perfect balance that pairs beautifully with a steaming bowl of rice.
📝 What’s Inside:
• The Prep: How to properly clean and prep Kochu leaves (essential for removing that "itchy" factor!).
• The Aromatics: Sautéing ginger and garlic to create a fragrant base.
• The Hero Ingredient: Adding tender bamboo shoots for that signature crunch and tang.
• The Simmer: Slow-cooking everything until it’s perfectly tender.
🛒 Ingredients You’ll Need:
• Elephant Ear Leaves (Kochu/Taro Leaves)
• Fresh or Fermented Bamboo Shoots
• Ginger (crushed or minced)
• Garlic (generous amount!)
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👍 Like this video if you love bamboo shoots!
💬 Comment below: How do you prepare Elephant Ear leaves in your region?
#TraditionalCooking #ElephantEarLeaves #BambooShoots #KochuRecipe #VillageFood #Foraging #HealthyEating #SoulFood
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