Vegan Sayur Rebung Santan
A comforting, aromatic vegetable dish — crisp yet tender strips of fresh bamboo shoot simmered in rich, golden coconut milk infused with warm spices, bright turmeric, and gentle heat from fresh chillies. The delicate, earthy flavour of rebung balances beautifully with the creamy, savoury-sweet gravy and fresh aromatics. Light yet satisfying, this version is prepared entirely plant-based — free from shrimp paste, dried shrimp, or any animal ingredients — preserving all the authentic warmth and beloved traditional taste.
Shared by novi
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients
- 400 g rebung — fresh or canned, cut into thin matchsticks
- 400 ml thick coconut milk
- 150 ml water
- 2 large red chillies — sliced diagonally
- 2 green chillies — sliced (optional)
- #Spice Paste
- 6 shallots
- 4 cloves garlic
- 3–4 fresh red chillies — adjust to taste
- 2 cm fresh turmeric — or 1 tsp ground turmeric
- 2 cm fresh galangal
- 2 cm fresh ginger
- 3 kemiri (candlenuts) — roasted
- ½ tsp ground coriander
- #Aromatics & Seasoning
- 2 stalks lemongrass — bruised
- 4 daun jeruk — veins removed
- 1 tsp sea salt — adjust to taste
- 1 tbsp coconut sugar or cane sugar
- 1 tbsp vegetable oil — for sautéing
👩🍳 Instructions
- 1
Prepare the bamboo shoot: If using fresh rebung, boil in salted water for 10–15 minutes to remove bitterness, then drain and rinse well. If using canned, rinse thoroughly and drain. Cut into thin, even strips.
- 2
Make the spice paste: Combine shallots, garlic, red chillies, turmeric, galangal, ginger, roasted candlenuts, and coriander in a blender or mortar. Grind until smooth.
- 3
Sauté the spices: Heat oil in a pot over medium heat. Add the spice paste, lemongrass, and daun jeruk. Sauté for 3–5 minutes until fragrant and oil begins to separate.
- 4
Simmer the rebung: Add the prepared bamboo shoot strips and stir well to coat in the spice paste. Pour in water, bring to a gentle simmer, cover, and cook for 8–10 minutes.
- 5
Add coconut milk and finish: Pour in coconut milk while stirring gently. Add sliced red chillies, salt, and sugar. Simmer over low heat for another 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the bamboo shoot is tender yet still holds a pleasant texture. Do not boil rapidly.
- 6
Adjust and serve: Taste and adjust salt or sweetness as desired. Remove lemongrass and daun jeruk. Serve warm with steamed rice.