For my next edition of foodie blog update series, here are three very simple Mizo recipes you can try at home too. This time, the chef is my dear friend Teresa.
As I have mentioned in my previous blog post Pune Mizo Mothers Dinner, Teresa likes to cook under immense pressure, so she is a wonderful pressure cooker :P
Here is the delicious dinner she invited me to a couple of days ago, along with their recipes mentioned below…
Mouth-watering drool right? Ok without further ado, here are the cuisines along with their recipes.
Pork with Rawtuai rep (Sun-dried Bamboo shoot) and Potatoes.
First, buy some fresh farm Pork and wash them nicely.
Put the pork in a pressure cooker with some water and then cook it until the cooker whistles around 6-7 times.
Switch the stove off and wait for the pressure cooker to depressurize.
Meanwhile, chop potatoes into medium pieces. Once the pressure cooker can be opened, throw in the chopped potatoes and along with sun-dried Bamboo shoot, and cook it again.
Wait for the pressure cooker to whistle one more time and your awesome Mizo Pork dish is ready!
Methi (Fenugreek) Bai.
Boil water in a pan and just before it boils, throw in green chillies and a few drops of oil.
Once the water boils, add chopped potatoes in the mixture. The potatoes pieces should be small, and the smaller they are, the faster they boil.
After some time, add methi and sun-dried bamboo shoot into the pan.
Once the potatoes are ready, add garlic and boil for 2-3 more minutes and your awesome Mizo bai is ready!
Chop potatoes into large pieces (cut a medium sized potato into two pieces).
Heat some oil in a frying pan, and once heated, add garlic and onions, followed by turmeric powder and chilli powder. Once they are fried deep enough, add chopped tomatoes along with chillies.
Fry for some more time until it is gravy-ish. Finally add the chopped potatoes.
Heat the pan in simmer only (very important, or else it will be burnt). Occasionally stir until the potatoes are cooked.
Mizo chillies and Zawngṭah.
Grind fresh Mizo Chillies (bird's eye chilli) into pulp.
Take the seeds of Zawngṭah (Parkia speciosa / Petai / Stink beans) and peel off the cover.
Slice the seeds into smaller pieces and add ground chillies along with salt. Mix it up.
Take a cucumber and peel it.
Slice it across horizontally.
Be careful not to cut your fingers.
If you cut your fingers, then they will bleed.
If your fingers bleed, then there will be blood.
The cucumber will then become a bloody cucumber.
Remember, we are making plain cucumber, not bloody cucumber.
And so that was it. Three easy-to-make recipes courtesy Teresa.
Super yummm. Do let me know if you are going to copy her method of cooking or not.
Until my next post, cheers everyone!