Ingredients for the filling
2 cups finely shredded bamboo shoot (robong)
For conveniece, use tinned bamboo shoots, but wash the pieces in cold water and boil them briskly for 15 minutes before shredding. I recommend a small tin of Sen Tai brand whole green bamboo shoots, drained weight 225 g or 7 ozs.
2 cups finely shredded yam bean (if shredded portions are too long, halve)
4 small soy bean cakes cut each in 2, then cut each half into three pieces lengthwise, and then finely shred. Fry in shallow hot vegetable oil, till golden brown, but not crisp.
4 large cloves garlic, finely chopped
2 dsp salted soy beans washed and finely pounded
salt and pepper
1/2 cup water
3 dsp vegetable oil, left over from frying shredded soy bean cakes. Add more, if necessary, to make up amount required.
Method
Heat oil in pan. Fry garlic till golden brown and then add pounded salted soy beans and when fragrant, add shredded bamboo shoot, yam cakes, salt, pepper and 1/2 cup water. Cover pan and simmer till yam cake is soft. Add the shredded soy bean cakes and simmer till mixture is dry, and oil shows in bottom of pan.
Test for salt. Allow to cool before using as filling for epok-epok.
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