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!
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.
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.
Hahaha.. Ka nui nasa lutuk! Ngaihna awm lo. Chutiang te chu mi rawn contact ta mai che :D Computer nena chawhmeh han siam mai chuh!
ReplyDeleteHahaha...cooking along with facebooking?
ReplyDeleteI can feel the smell...lol
Tui hmel hlawm khawp mai.
@ TS Khupcong: Haha, ka mobile nen mawle. Mobile atangin ka facebook char char a, rawng bawl pahin :D
ReplyDelete@ lr hlonchhing: Nia, a tui bawn tawp! :D
Im glad im not your neighbour ;)
ReplyDeletelolzz :P
ReplyDeleteFacebook lamah ka comment tawh tho sia hetah chuan comment tawhlo mai ang...
ReplyDeleteFacebook lamah ka reply tawh tho sia hetah chuan reply tawhlo mai ang...
ReplyDeletelolz...with all the thlalak. ka ei ve chak!!
ReplyDeleteA va tui hmel e......
ReplyDelete@ Mims: hehe, kha rawn ei rawh :-)
ReplyDelete@ caribou: Tuiiii tak a ni! :-)
Ka va'n khuainuai chak tak em!
ReplyDeleteMI leh hun chu VS rep nen ngei aw ni ang!
Picture collage a mi last picture lukhumparh khum khi tunge a? Va chhiatloh hmel ve..
ReplyDeletehmupy"The only problem is, I have never cooked a non-veg dish even once.." amateur..
ReplyDeleteLooks good for a first attempt tho', I can smell it from the pics.. but you've never craved for Smoked pork until you've cleaned maggots from the meat, half-fermented because the damn train from Kolkata was delayed, and fried it in just enough masala to kill the stench but not too much as to bland the smoky Pork taste which is only found in the 2-inch thick fat, juicy goodness that is Mizoram's favorite "Home-grown" (not that one) delicacy!
@ Krista: Tehreng mai! :-)
ReplyDelete@ Alejandro: Ka hrelo. A lerh hmel khawp mai!
@ blackestred: Hahahha... well I haven't reached that point yet, but I have scrapped off thick moulds from old rotten kuhva hring just to eat them :-)
I vawksa rep khi a hmuar elaw?
ReplyDeleteA hmel en khi chuan a fuh hmel ve phian khi :)
ReplyDeleteparawl nun zet hi zawng buai theih deuh sin.bekang a rum telh khi tih ve chhin ve tur a ni
ReplyDeleteKa mumang nge mumanglo ka chiang thei tawhlo.. hman zanah hemi post chungchang hi kan lo sawi a, engtin nge Rum kha a telh le.. pakhat hian a lo tia.. LOL
ReplyDeleteNghapih hi saptawng in shrimp paste an ti in ka hria
ReplyDeletenice... ngaphi (sorry forgot the spelling) i think i mite have tasted that back in school. had some mizo friends. but i've forgotten the taste
ReplyDeleteH.Vangchhia: Haha... Freezer a vur them an nih khi :)
ReplyDelete@ Anonymous 1: Fuh tak a ni :)
@ thinchhia: Telh ngei ngei rawh. A ti tui leh zual :D
@ Alejandro: Hahaha... hmana ka siam pawh khan rum chu ka telh a lawm :)
@ Anonymous 2: Nia, facebook ah khan shrimp paste a ni tih min rawn hrilh e. Thanx :)
@ min: Ohhhh now close your eyes. Try to imagine Heaven. Imagine what Heaven would taste like. That is exactly what nghapih tastes like :D