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Monday, November 26, 2012

Chp 431. Food Fusion – Part II


This is the next part of my Food Fusion post. You can read the previous part here - Food Fusion Part I. For those who came in late, Food Fusion is a series of posts where I show photos of my special mix of dried bekang (fermented beans), nghapih (shrimp paste) and vaihmarcha rawt dip (special chilly powder) mixed with non-Mizo dishes, conjuring up a delicious mouth watering taste.

Before I begin, here is a picture of the nghapih I’m using… I keep it in the fridge.



So as I mentioned in my previous post, I discovered one particular combination of this dish with other dish that tastes HEAVENLY, so here’s a step by step method on how I prepare this wonderful concoction (I think I should probably patent my ingredients before some rich corporate steals my idea and makes millions out of it :P )

I call this, the BoonKangPih.

First, keep all the ingredients ready



Now heat around 50ml of water… the quantity depends on how many people are going to eat, sometimes it can be less, sometimes more.



Take roughly 2-3 tbsp of bekang (since I am making it for one serving) and throw the dried fermented beans into the boiling water…



As the bekang water boils, take one tablespoon of chilly powder and add to the pan. As I have mentioned before, this is special chilly powder from Mizoram, extremely spicy, at least 5 times spicier than the regular chilly powder you get outside North East India.



After that, add three pinches of salt to taste…



Now that everything is finely boiling, add one tbsp of the main ingredient nghapih…



Stir well. Make sure the nghapih is properly mixed with the bekang. Also make sure the kitchen exhaust fan is switched on, lolz.



Once everything is properly mixed, switch off the flame and leave it as it is for around 5 minutes. The dried bekang will slowly soak in the water.



Now comes the next big thing -> Take out freshly made Boondi raita from the fridge and mix the bekang-nghapih to it! Thaa daaaa… my scrumptious BOON-KANG-PIH dish is now ready!!!! The sudden mixture of cold and hot elements reacts to add extra flavor to this dish, leaving an awesome long lasting after taste in your mouth!



It goes extremely well with alu paratha…



But since I had been having parathas quite regularly, this time I decided to try it with mutton biryani… Oh Thy Godddd, it was sooo freaking awesome!!!!





So that’s it… you have just witnessed the creation of my boonkangpih (pronounced Boon - Kang - Pih :P ) and hope you get to try it out one day too… Take care :)


BONUS:

I tried out this dish yesterday and it was really good too. Bekang+Nghapih mixed with South Indian dishes like medu vada, steamed idli and rava masala dosa. The mixture especially goes well with coconut chutney, a must try!





Cheers :)


9 comments:

KymBawi Khuptong said...

Bekang is so delicious, and I bet it will taste as good with that discovery of yours :P. Courier here some...:D haha...

I am surprised you actually make that. And yes the gas stove is DAMN CLEAN!! I bet you spend 5 hours cleaning that before the presentation hahaha...

claytonia vices said...

That looks delicious!

Mizohican said...

@ Kymbawih: Hahaha... it would be spoilt by the time it reaches you :D And urrrmmm my gas stove is always this clean, duh... :P

@ claytonia vices: You can have a taste when we meet up next weekend :D

thegirlinthefadedbluejeans said...

kim ka ril a ti tram ltk..zanlai ka lehkha zir laiin k chiar a..k ril a t tram zual

Jona said...

"Bekang um" (ti deuh kher ila!) hi chu a tui a ni. Eisuala thihpui hial an awm țhin hi mak ka lo ti țhin (now don't get scared i believe what you got is the dried version...hehe). And i am nostalgic- my mom makes the best bekang um (she sells in the local market)... Nghapih...its a fav since childhood.

Bye bye Sa-um?

I think

AlmostUnreal said...

try my special with bekang:

1. bekang bowl ah dah la (no pani)
2. add garlic, salt, chilly powder, ajinomoto
3. heat oil
4. once heated, pour the oil into the bowl of bekang
5. cover the bowl of bekang, and leave it till it cools down

tui ltkksss....

Alejendro said...

@Kymbawi, they have a maid who come and do the dishes and clean everything everyday.

Puibawiha said...

Siam ve chhin tur a nih hi, mahse "Boondi raita" enge ni le? Rangon lamah hian a awm ve ang em?
Nghapih Pic i rawn tarlan hi Rakhain ho siam a nih hi.
Rakhain leh vai ho buaina chu kan hre theuh awm e.

Mizohican said...

@ Alvina: hehehe Mumbai a i rawn zin hunah ka lo siam ang che :)

@ Jona: Yeah even I heard about those deaths. Scary na...

@ Almost: I'll try that tonight, thanx! How much oil? The same quantity I use for water? Mawm awm...

@ Alejandro: Don't come to my blog and lie about me. I do all the cleaning and cooking myself, kei Mizo pasaltha hian, ekekek :P

@ Puibawiha: Boondi chu hei a ram deuh hi a nia, dai ah kan chiah a. Helamah chuan an uar vai ho hian, thil thak deuh nen a inhmeh a.