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.
