Pork with po-hoi-hom(Vietnamese coriander) and bamboo shoots

Po-hoi-hom is a spice plant whose leaves are used in cooking by Tai-khamti and Tai-khamyang community. Po-hoi-hom may not be available in other parts of Assam. As my mother belongs to Tai-Khamyang community, I have got the opportunity to taste their cuisines and recipes since childhood. As I google, I found similarly of this plant with Vietnamese coriander(Persicaria odorata). Pork with po-hoi-hom and bamboo shoots is a Tai-khamyang style pork recipe which I cooked Today. Serve this pork recipe as a side dish with steamed rice.

To know more about Tai-khamyang cuisine Click here

Pork with po-hoi-hom and bamboo shoots

📎Course : Main course

📎Cuisine : Indian

🔪Preparation Time : 10 minutes

♨Cooking Time : 30 minutes

🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

500 gms pork
1/2 cup fermented bamboo shoot
2-3 green chillies chopped
1 bunch of po-hoi-hom leaves chopped
2 tbsp mustard oil
salt to taste

METHOD:

Make cube sized pieces of pork and wash it under running water. In a pan boil pork pieces till become soft or in a pressure cooker boil for 1-2 whistles. Drain and keep aside.
In a pan heat oil. Add boiled Pork pieces . Stir fry until water in the pork absorbs and oil comes out . Add chopped green chillies and fermented bamboo shoots. Add some fermented bamboo shoot's water Also. Stir fry till the water in bamboo shoot absorbs.
Now add salt and chopped po-hoi-hom leaves. Mix well.
Remove from heat. Serve hot.

Comments

Green Tomato Pickle

Hey there! here I'm back with another pickle recipe. Sweet, sour and spicy green tomato pickle is very easy to prepare.

Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes. Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water. Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.

Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greensMati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

Fish: The true love of Assam

There are many local fishes found in Assam. Fish is an important part of Assamese cuisine.

The mighty river Bhramaputra is a good source of some wonderful spices of river fishes. The local fishermen catch fishes using simple net in river Bhramaputra and sold them in the local markets. In the sub-rivers also many fishes are found which are also as good as to taste as the fishes of Bhramaputra.

Fishes are found in ponds and paddy fields also, specially during summer in rainy seasons. Local boys catch those fishes for enjoyment and for selling in the local markets.

Sometimes ponds' fishes tastes much sweeter than river fishes. There are many indigenous fishes found in Assam. Assamese love to eat fishes by making sour fish curries ( masor tenga) or by grilling on open fire and making "pitika" and by cooking in banana or turmeric leaves.

Each and every part of a fish is cooked and liked by Assamese including fish head and of course intestine parts. Masor patu or fish intesti…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour. It turns red only when ripened. This ripened ghost chilli in the first bite gives an intense sweet chilli flavor. The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting. But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly. She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice. Today I m…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later. Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course 📎Cuisine : World 🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes 🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:

2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

30 Assamese Pitika Recipes

Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies.
30 Assamese Pitika Recipes :
1. Aloo pitika | Mashed potatoes

Ingredients:
2 potatoes1 small onion chopped2 green chillies choppedGreen coriander leaves chopped1 tbsp mustard oilSalt to taste
Method:

Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and mix well. Instead of raw onion, fried choppe…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.

Chutney recipes are very easy to prepare. Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea.

Peanut and Curry Leaves Chutney 📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Dry Fruits Custard Recipe

Custard is a variety of dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it. Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe 📎Course : Dessert 📎Cuisine : World 🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes 🕞Total : 20 minutes
🍴Servings : 2

INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat. In a bowl take custard powder. Add some milk and mix thoroughly. Now add this custard and milk mixture into the boiling milk , stir continuously. Add sugar, stir continuously. When the liquid becomes thicker, remove from heat. Let it cool .Add d…

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots

My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots.

Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy.

Monsoon is also the season for bamboo shoots. During this season the raw bamboo shoots are widely available and therefore we preserve it in bottles for ferme…

Heart leaves- its medicinal value and use in Assamese cuisine

Heart leaves in Assamese Is called Mosondori. Its binomial name is Houttuynia cordate. It is a small plant mostly known for its medicinal value. It grows in moist and shady places. It is a flowering plant and its leaves look like circular heart shaped. It may because of its heart shaped leaves, the name Is heart leaves plant. Flowers are tiny white and bloom in winter season only. Heart leaves are edible and used as a herbal medicine to cure stomach related problems. It is good for diuresis and detoxification.

Heart leaves or mosondori are used as recipes in Assamese cuisine. These recipes are treated as home medicines. Some use these leaves to make fish curry. Here I am sharing 3 chutney recipes which are also used as medicines.

1. Raw heart leaves chutney

Ingredients:
1 bunch of heart leaves
2-3 cloves of garlic
1 tbsp mustard oil
Salt to taste

Method:
Make a fine paste using all the ingredients. Serve with rice.

2. Boiled heart leaves chutney

Ingredients:
1 bunch of heart leave…

Search This Blog