malvani_cuisine
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| + | ====== Malvani Cuisine ====== | ||
| + | ==== Eromba (Eromba Kanghou) ==== | ||
| + | A spicy, mashed preparation of boiled vegetables (like potatoes or yams) blended with fermented fish (ngari) and lots of chilies. Served with steamed rice — fiery, funky, and unforgettable. [([[https:// | ||
| + | |||
| + | ==== Chamthong (or Kangshoi) ==== | ||
| + | A light, soupy stew made with seasonal vegetables, herbs like maroi (chives), and sometimes fish. The broth is flavored with fermented fish — soothing and medicinal. [([[https:// | ||
| + | |||
| + | ==== Morok Metpa ==== | ||
| + | A fiery chili mash pounded with fermented fish and garlic — served as a condiment. Packs a punch in a tiny spoonful! [([[https:// | ||
| + | |||
| + | ==== Nga Atoiba Thongba ==== | ||
| + | A semi-gravy fish curry where the fish is flaked rather than served whole. Mild spices let the fish and fermented notes shine. [([[https:// | ||
| + | |||
| + | ==== Singju ==== | ||
| + | A traditional Manipuri salad made with finely chopped raw vegetables, perilla seeds (thoiding), fermented fish, and chili. Tangy, spicy, crunchy, and full of umami. [([[https:// | ||
| + | |||
| + | ==== Ooti (Uti) ==== | ||
| + | A soothing dish of rice and yellow peas cooked with green leafy vegetables, slightly thickened and very comforting. Popular during festivals and fasting. [([[https:// | ||
| + | |||
| + | ==== Yongchak Singju ==== | ||
| + | A special version of Singju made with stinky beans (yongchak) — pungent, rare, and loved by locals. Usually mixed with fermented fish and ground mustard. [([[https:// | ||
| + | |||
| + | ==== Ametpa ==== | ||
| + | A category of side dishes that are basically chili-based pastes or chutneys, like fermented bamboo shoot ametpa, tomato ametpa, or chickpea ametpa. Spicy, mashed, and bold. [([[https:// | ||
| + | |||
| + | ==== Ngari ==== | ||
| + | Not a dish, but a core ingredient — fermented fish used like a seasoning. Gives Manipuri cuisine its deep, funky flavor. [([[https:// | ||
| + | |||
| + | ==== Paknam ==== | ||
| + | A sort of fermented fish and chickpea flour pancake, wrapped in banana leaves and steamed. Nutty, spicy, and richly aromatic. [([[https:// | ||
| + | |||
| + | ==== Chakhao Kheer (Black Rice Pudding) ==== | ||
| + | Made with Manipuri black rice (chakhao) — sticky, nutty, and high in antioxidants — this dessert is slowly simmered with milk, cardamom, and dry fruits. [([[https:// | ||
| + | |||
| + | ==== Kangsoi Kanghou ==== | ||
| + | A dry stir-fry of greens, vegetables, or mushrooms seasoned with garlic, turmeric, and chili. Usually part of daily meals — simple, earthy, and healthy. [([[https:// | ||
| + | |||
| + | ==== Alu Kangmet ==== | ||
| + | Mashed boiled potatoes with mustard oil, green chili, and salt — deceptively simple but bursting with flavor. [([[https:// | ||
| + | |||
| + | ==== Charoi Makhong (Traditional Fermented Bamboo Shoot Dish) ==== | ||
| + | Features bamboo shoot cooked with chili and fish — sour, spicy, and uniquely Manipuri. [([[https:// | ||
| + | |||
| + | ==== Nganam ==== | ||
| + | Fish marinated with spices and wrapped in turmeric leaves, then roasted or steamed. The leaf imparts a delicate aroma — ancient, tribal-style cooking at its best. [([[https:// | ||
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| + | {{tag> | ||
malvani_cuisine.txt · Last modified: 2025/06/17 01:50 by aga