Tungrymbai (fermented soybean)

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.


16 responses to “Tungrymbai (fermented soybean)

  1. There is no onion in Tungrymbai dear!
    My mother prepares one of the best tung rymbai in Shillong.

    • Hi Shimti,
      Why don’t you share your mother’s recipe here? We will try without the onion, and will let you know. I did try some last summer in Shillong made by someone else, and it was pretty good and nothing seemed amiss. Thanks for the feedback.

  2. When do u put in the pork?

    • You can fry it along with the onions (make sure pieces are really small) and follow the rest of the recipe as it is. Or you can cook them beforehand and add them along with the soy paste.

  3. will i easily get all the ingrediants mentioned above here in meghalaya only?:|

    • You can indeed get them outside of India, if that is what you mean. The ingredients are obviously available in Meghalaya (I suggest going for Sohra pork if you can). Abroad, try to buy pork belly from Asian stores and make your own pieces, or if that is not available, you can try regular cuts but with high fat content.

  4. Wow! Always wanted to taste Khasi & Garo recipes since I read about it in Anandabazar Patrika.. Could you tell me the names of some restaurants in Shillong & Meghalaya where I can get a taste of it.

  5. Hi,
    Wanted to know if can make it with beaf?

  6. Hi….I forgot to log in again in this site…anyway I would like to share the tung rymbai recipe with out onion.
    500gm of raw tung rymbai(fermented soya bean)
    200 gms of pork meat(80% fat)
    50 gms of chilli(soh mynken khnai)
    100 gms of black sesame seeds(nei iong)
    One table spoon of black pepper
    Salt to taste
    Turmeric powder,small ginger.
    First,grind the tung rymbai in the traditional grinder(thlong)…don’t make it into a paste,just a coarse grind….pour 4 cups of water in a vessel & boil the tung rymbai For 10-15 mins.
    Next,cut the pork in small pieces,then fry th. pork in a low flame till it turns light brown in color….
    Add,black pepper,chilli paste,salt and turmeric powder,mix it properly.then add black sesame seeds paste and fry for 2 mins,then add all this mixture into the boiled tung rymbai..cook this mixture for another 10 mins…once the tung rymbai becomes thick,turn the heat very low,add the ginger slices and the tung rymbai is ready….
    Try this recipe…..

  7. Pingback: Khasi Cuisine | Cocinero Fiesta

  8. wow ka jingbang. ginger used should be sying makhir for better flavour. i do not know its other name in English.

  9. Hi! Can u tell us the kashi style of fermenting soyabeans and most of all the kind if beans that they use. Pls

  10. Hi Vans , sying makhir I believe it is called “kalangal or galangal”.
    Worth a try Mul Salem

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