Category Archives: Uncategorized

Tungtap (dry fish)

This is really easy guys: I have a stock of sidol from India, which I use, but if you are not as forward looking as me, just use anchovies!! Its available in any Asian store in amazing varieties, and just pick and choose through trial and error to zero down to one that suits your palate.

There are 2 ways to make this : The “plains/bengali/tripuri/assamese” style or the “khasi/tribal” style. Today I am going with the later. Make sure that your kitchen exhaust is on, your neighbors are out and that you are not expecting any guests that day!!

Grate a onion (grate,  don’t chop ,don’t blend)

Char the dry fish on top of a flame properly (use a tong). Use you judgment on the number of anchovies you want to use, based on the size of each and your palate for pungency.

Mash it up with the onion, 1 green thai chilly (optional) , season with a little salt, some really hot ground red chilly (I use naga jalokia), and you are good to go!

Enjoy with some hot rice and mashed potato. I know places in Bangladesh where people prefer to mix some of the tungtap with mashed potato!

good eats!

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Dohjem,finally!

The dohjem (pork in sesame seeds ) recipe that I promised:

Doh jem (Serves 4)

Ingredients
1 pound pork belly (has lean meat,fat and skin-look in Asian stores or ask local butcher) or  substitute pork jowls  if you cannot find the former cut. The cut of meat is really important for this dish and should not be compromised on.

Hold the skin against the flame to give a smoky flavor to the meat before you cut into 1 cm cubes.
2 onions , grated
3 bayleaves
1 tsp turmeric
4 tbsp black sesame seeds :  ground
1 tbsp ginger garlic paste
salt to taste
1 tbsp oil

Heat oil in a saute pan and add the grated onions. Fry for 5 mins on medium heat. Add turmeric, burn the tip of the bayleaf and add to the onions to enhance the flavour of the bayleaf. Fry till the onions are transclucent. Add ginger garlic paste and the ground sesame seeds. Fry for a minute. Add the pork pieces and and season with salt. Be careful with the seasoning since its an easy dish to mess up with the salt.   Saute for about 15 mins in medium heat allowing the meat to cook in it’s own juice. Add 11/2 cup water and simmer till cooked.

Enjoy with a plate of hot rice (white) or putharo (rice flour pancake). It also goes extremely well with rice flour rotis (the way it is usually prepared in Bihar) , although making the dough for that requires some practice.

Good Eats!!

Good Eats

Hi y’all…I will be posting a Dohjem (pork with black sesame) recipe soon, followed by some more Khasi recipes. My wife was doing some research the other day on the culinary history of Meghalaya and came across some interesting trivia which I will share in some future posts. I am also thinking of  venturing into Garo and Jaintia cuisines… not very familiar territory for me. But I guess with enough diversity of friends you can make anything happen! Also, coming up is a tear-inducing hot Naga pork ribs recipe!

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

Method:

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.

Jadoh

Hi, just to start things off, here’s the recipe for Jadoh- A rice and meat based Khasi delicacy from Meghalaya.

Jadoh: serves 3
Ingredients:
1) 2 cups of hill rice/joha rice or any short grained rice, washed and drained
2)300 gms of pork (with fat)-cut into small 1/2inch cubes
3)1 medium size onion,chopped
4)1tbsp ginger paste
5)1/2 tsp of turmeric
6)1 tsp of ground black pepper
7)salt-to taste
8)2 bay leaves
9)2 tbsp of vegetable oil
10)fresh cilantro for garnishing.

Method:(Use medium heat throughout)

Heat oil in a flat bottomed vessel. Add the onions,ginger paste,turmeric and black pepper and fry till the oil separates.
Burn the tip of the bay leaves and immediately drop in the pan. Add the pork pieces and fry for sometime till light brown.
Add the washed rice and fry for 2-3 minutes. Add salt.
Add 4 cups of water and simmer till cooked.
Garnish with cilantro and serve.
Jadoh is best served with fermented soya paste (Tungrymbai) and Dohneiiong(pork with sesame seeds).

Hello

Hi y’all.

Was sitting with my wife talking about food…….and realised that there are no web-resource out there for food recipes from north east india.  To put it simply, we hope this will help fill the gap somewhat.  For the less informed, food from north east india is distinct from other provincial cuisines of India. For one, its less involved, yet has amazing diversity of ingredients and flavors. It incorporates some tastes and flavors which are….well..peculiar to the region and consonates more with south asian flavors.

We hope people try out some of our posts and add in some of their’s.  I request that you keep the recipes confined to the cuisines of north east indian origin, just for the sake of manageability and clarity of the blog than anything else.