art-culture

Manipur

Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than Garam masala . The staple diet of Manipur consists of rice, leafy vegetables, and fish. Manipuris typically raise vegetables in a kitchen garden and rear fish in small ponds around their house.

Kabok

Ingredients:

2 pounds boneless beef filet

1 onion, chopped

1 tablespoon salt

1 pinch ground black pepper

1/8 cup lime juice

Directions:

1 Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.

2 Preheat grill for high heat.

3 Thread beef on skewers, 6 to 8 pieces per skewer.

4 Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

4 servings

Singju is a Manipuri dish which is more like a salad with a Manipuri touch. Very healthy indeed, with varieties of green vegetables and regional vegetables(yongchak) as well. Rather than a mix of only green vegetable, it is mainly mixed with fermented fish(ngari). A little amount of chili is also added for the flavor. Some of the main ingredients of singju are-

Ngari (Fermented Fish)

Thoiding (Black sesame)

Beson (Besan Powder)

Oomorok (A kind of chili)

Hawai Mana (Pea Leaves)

and lots of other ingredients.....There are many kind of singjus.

Some of them are as follows

Yongchak Singju

Cabbage (Kobi) Singju

Komprek Sinju

Tharo Singju

Awathabi Singju

Cauli flower singju

Methi mana singju