Aborigine’s novel way of cooking
During our recent visit of leisure farms in Taiwan, we witnessed a novel way of cooking by the Ami tribe who inhabits the wet highlands on the Pacific side of the island nation. This is featured in the May issue of Agriculture magazine which is now off the press.
Did you know that instead of using clay pot or metal pots, they cook their fish and vegetables in an internode of a giant bamboo that serves as their cooking vessel?
The bamboo internode is opened at the top, leaving about two-thirds to hold the materials to be cooked. The bamboo vessel is filled about over half way with water. The slices of fish are placed inside. To cook the fish, a black rock that is fully fired is placed inside the bamboo vessel. Four more such rocks are placed one after the other. Before the last rock is introduced, the vegetables (watercress in the demo) are placed inside to cook. Then the soupy dish is ready for serving.
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