Most of you don’t know me personally, so I must admit that I am a kickass cook :D I make awesome fried potatoes, egg-tomato curry, dal tadka and bhendi fry. The only problem is, I have never cooked a non-veg dish even once. Until last night…
Last night, I cooked smoked pork (from Mizoram) for the first time in my life, and it was freaking awesome!
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I called up my sis and she briefly told me how to cook it, but when you’re doing something for the first time, sometimes a telephonic instruction doesn’t help much.
But here’s the thing about cooking in this age of social networking and easy mobile internet connectivity - So I didn’t know how to cook the smoked pork… NO PROBLEM. All I did was update the fact that I was cooking smoked pork for the first time on my Facebook status and needed assistance, and within seconds I had my Facebook friends correcting me and advising me on how to cook it properly!
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A really big thanks to…
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Eventually, based on their comments, I managed to prevent myself from overcooking the pork and turning it into “pork soup”. (I was actually waiting for the cooker to “phisss” at LOW flame! lolz) I also added the cabbages as instructed…
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After 15 more minutes of facebooking and cooking (without closing the pressure cooker lid), I got this…
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It was AWESOME!
And of course no Mizo dish is complete without my special mix of…
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Yeah that’s right! Bekang (fermented beans) + Red Mizo chilly powder (EXTREMELY spicy) + Nghapih (ok I don’t know what this is called in English… I don’t even think it has a name in English, lolz) + Old Monk rum (to ferment the already fermented beans) + a little water. I then boil this ultimate concoction for a brief minute, and once the aroma is just right, I switch off the gas and let the beans soak in for around 10 minutes. After that – HEAVEN! :-)
I even took the leftover pork to office today, and everybody in office loved it!!!
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So cheers to you, Facebook. Thou hath helpeth me in timeth of hunger. Bon appétit.
Last night, I cooked smoked pork (from Mizoram) for the first time in my life, and it was freaking awesome!
I called up my sis and she briefly told me how to cook it, but when you’re doing something for the first time, sometimes a telephonic instruction doesn’t help much.
But here’s the thing about cooking in this age of social networking and easy mobile internet connectivity - So I didn’t know how to cook the smoked pork… NO PROBLEM. All I did was update the fact that I was cooking smoked pork for the first time on my Facebook status and needed assistance, and within seconds I had my Facebook friends correcting me and advising me on how to cook it properly!
A really big thanks to…
Eventually, based on their comments, I managed to prevent myself from overcooking the pork and turning it into “pork soup”. (I was actually waiting for the cooker to “phisss” at LOW flame! lolz) I also added the cabbages as instructed…
After 15 more minutes of facebooking and cooking (without closing the pressure cooker lid), I got this…
It was AWESOME!
And of course no Mizo dish is complete without my special mix of…
Yeah that’s right! Bekang (fermented beans) + Red Mizo chilly powder (EXTREMELY spicy) + Nghapih (ok I don’t know what this is called in English… I don’t even think it has a name in English, lolz) + Old Monk rum (to ferment the already fermented beans) + a little water. I then boil this ultimate concoction for a brief minute, and once the aroma is just right, I switch off the gas and let the beans soak in for around 10 minutes. After that – HEAVEN! :-)
I even took the leftover pork to office today, and everybody in office loved it!!!
So cheers to you, Facebook. Thou hath helpeth me in timeth of hunger. Bon appétit.