Ingredients:

• ½ kg fiddlehead fern
• 2 red chilies, sliced
• Several pieces of galangal shoot
• 4 shallots, finely pounded
• 3 cloves garlic, finely pounded
• ½ inch shrimp paste, finely pounded
• 1 stalk lemongrass, bruised
• Salt to taste
• ½ cup water
• Several bamboo tubes

Method:

1. Clean the fiddlehead fern and cut it into medium-sized pieces so it can be easily placed into the bamboo.
2. Mix the pounded ingredients, lemongrass, sliced chilies, galangal shoot and salt evenly with the vegetables.
3. Clean the bamboo tubes thoroughly.
4. Fill the bamboo tubes with the seasoned fiddlehead fern mixture. Seal the opening with a banana leaf.
5. Stand the bamboo tubes beside a wood fire for cooking. Rotate them occasionally to ensure even cooking.
6. Cook for about 20 minutes, or until the vegetables are tender and fully cooked.