Tangkuangteh Tuimawl/Antuimawl/Pennywort Soup

Hello Everyone, Do you like Tangkuangteh/Indian Pennywort? Tangkuangteh is a local name for Indian Pennywort, also Known as Changkuangche/ Changkongche, spadeleaf, Brahmi/Brahma manduki, Peruk etc. It is use as a medicinal herb in India, the full plant can be eaten, In Manipur we eat it raw – in salad/singju or make it as a hot…

Havai/Matar/Sweetpea Mehpok

Mehpok is a rice dish or rice porridge flavoured with meat, veg, herbs, it can be eaten as it is, or served as side dish. it is one of the favourite tribal dish of the Northeast India Today lets cook Sweet pea Mehpok/ Rice Dish Ingredients Sweet peas Short Grain Rice Chicken stock Cooking Soda…

Pork Ribs Cooked with Bekanthu (Fermented Soya beans)

Hello Everyone!!! How many of you like Fermented Soya beans? Fermented Soya Beans locally known as Bekanthu has a strong powerful smell. It is similar to Japanese Nato. But the way we eat Bekanthu is different from the way Nato is eaten.. ¬†It may be an acquired taste because of its powerful smell and strong…

Phulun Zung Kan Gam : Crispy Fried Hooker Chives.

Hello Everyone.. This is my first blog post and I’m ¬†excited and a little nervous, I hope you like my recipe.. Today recipe is Roots of Hooker Chives side dish. Phulun zung (hooker chives) is a bulbous herb with thick, fleshy roots and the leaves are flat and narrow. It have a wide variety of…