14 February 2020

Inkampoi/Stink bean/ Parkia Chutney ~ Self-love on Valentine's Day

The spouse did go out of his way to make breakfast for me this morning, and then left for work.  He's kind and loving like that.  This post is not about what I did for him in return, It's about love for self๐Ÿ˜„ It's required....yaaaassss.  With this in mind, I'm sharing the journey of patience and endurance in getting to enjoy this beautiful and super-duper spicy Inkampoi chutney ~ ultimate Valentine's Day treat.

Like I mentioned, making this chutney is a labour of love; and like The Big Book said it demands patience.  You need gentle hands when handling/cleaning/shaving/ tender stink beans.  I used a special cleaner sent by my mom many, many moons back.  Yes, it is an heirloom in the truest sense.  My son's wife will inherit it one day๐Ÿ˜๐Ÿ˜

As an lternative, you can use metal tongue cleaners.  Make sure all the green bits are removed, else your chutney will be bitter and a wasted effort.

Once cleaned, slice it up and pour boiling water over it, cover and keep it aside (let it stew the bitterness away).  In the meantime, get the triune factor happening: the raja chilli, the ngari and the garlic.  

Bind it with some salt and pound it into an unseparable paste. Yum! Yum! already!!

Now, drain the stink beans -- you'll get a nice whiff as you're draining it๐Ÿ’“ Mix the chutney paste and the stick beans.  Chutney is ready.

Love does not boast, buttttt, my, oh my, this chutney is hawt, hawt, hawt and soooo good.  Three plates down, just like that๐Ÿ˜‹

Note: It will burn. Have a bowl of curd ready for instant cooling. Yipeee!!

30 January 2020

Sundried Bambooshoots and Smoked Pork Curry

It's feels great to get back to posting!!! First, I pray that you and your loved ones are keeping healthy and safe, whereever you are, as we're faced with the fear of the coronavirus outbreak. That said, today I'm sharing with you one of my comfort food, a quick fix curry -- super easy and very yum, for days when you're homesick or longing for flavors from home. 

Apart from the smoked pork and the dried bambooshoots, the smooked red chillies give this dish it's unique Tamenglong flavor. Adding garlic at the start, and at the very end of the cooking gives the curry such a lovely taste as well as an amazing aroma.

1 small - Onion, diced
1 Cup - Smoked pork, diced into bite size
5- 6 pieces - Smoked red chillies, broken in half
Thumb sized- Fresh ginger, diced or grated
2 Tbsp - Garlic, minced
1 1/2 Cup - Dried bambooshoots
1 - Medium sized potato, cut into chunks
1-2 Tsp - Salt or accoding to your taste
1/2 Tsp - Tumeric powder
2 Tbsp - Veg' Oil
4 - 5 Cups - Water

Wash the smoked pork with hot water to remove any visible black soot, rinse and dice it up.  Keep aside.
Soak the dried bambooshoots in water for a couple of minutes to rehydrate it a little.  Keep aside.
Take a pressure cooker, heat it up on max and pour in the vegetable oil.  Once it heats up, add the diced smoked pork.  Let it sizzle and render some fat.  At that point, add the diced onion and the smoked chillies, giving it a through mixing. Then, toss in the dried bambooshoots, diced ginger, half of the minced garlic and mix it up really well. Add the potato pieces, salt, tumeric powder and around half of the water. Pressure cook it for about 12 - 15 whistles. Release pressure from the cooker by holding it under a running tap. Carefully open it up and place it back on the stove. Once the gravy begins to bubble at the side, add the remaining water and continue to cook uncovered until the meat softens furthur. Allow the gravy to reduce, just about covering the curry, check for salt, and then turn off gas. Now, add the remainig garlic, give it a through mixing, and cover the pot till you're ready to serve.