Gudok
A deeply savoury dish of fermented dried fish and vegetables cooked slowly inside a sealed green bamboo tube over fire.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 210 kcal
Equipment
- •Fresh green bamboo tube
- •Banana leaf
- •Open fire
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 9 g
- fibre
- 4 g
- protein
- 18 g
- calories
- 210 kcal
Instructions
- 1
Wash a fresh green bamboo tube that is closed naturally at one end and open at the other.
- 2
Layer the dried fish, chopped colocasia or pumpkin leaves, whole green chillies, crushed garlic and salt inside.
- 3
Pour in a few tablespoons of water to keep the filling from drying out.
- 4
Tightly seal the open end with a rolled piece of banana leaf.
- 5
Prop the bamboo tube at an angle near hot embers. Turn it occasionally.
- 6
Cook gently for 45 to 60 minutes until the bamboo chars outside and the food steams inside.
- 7
Carefully open the top to check. Ensure the fish and greens are tender.
- 8
Split the bamboo open down its length. Serve the filling directly with rice.
Chef's tips
Use only fresh, green bamboo so it does not catch fire during cooking. Turn the tube regularly so everything cooks evenly.
Ingredient substitutions
- bamboo tube cooking → banana-leaf parcel steamed in a covered pot, as a home kitchen adaptation
Storage
Best eaten fresh on the day of cooking.
Reheating
Reheat contents in a covered pan over low heat with a splash of water.
Common mistakes to avoid
- •Using dried bamboo, which can scorch and burn through before the food is cooked.
Serving suggestions
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