Here you go guys. I will try to be more regular from now on.
Ingredients for tungrymbai: (serves about 4)
1 pound fermented soybean [you can get these at your local Asian store if you are outside India-there are multiple brands available, mostly Japanese and Chinese, but not the same stuff somehow. I suggest getting them from India-in case you guys come across a good brand, please let me know! Addendum: I just recently found out that some Korean stores stock fermented soy paste which is almost similar in flavor !)
1 cup grated onion
1 cup paste of garlic leaves (substitute cloves)
4 tablespoon black sesame seed paste
1 teaspoon turmeric
2 cups pork-cubed into 1 cm dimension [ don’t use pork chops: try to get meat with little fat, near the skin. Such cuts are available in Asian stores or in a small corner in your regular store along with the hocks,jaws,etc.]
3 tablespoon Thai chilly paste
2 tablespoon sliced ginger
Oil to fry
Salt to taste
Mash the fermented soybean paste and keep aside.
Heat oil in a pan and add onion, and fry till translucent.
Add garlic leaf paste, sesame seed paste, turmeric and Thai chilly paste. Fry till oil separates.
Add the soybean paste, salt to taste and simmer. [be careful, since branded soy paste comes with lot of sodium!! hence try getting your stash from Meghalaya if possible!]
Add the ginger slices just as you get the aroma of tungrymbai
Hope you guys have a good eat.