Hawaijar, Bethu, Kinema, Nattō – A Fermented Soyabeans By A

hawaijar bethu kinema natt a fermented soyabeans by a multip img 0 97751d92
hawaijar bethu kinema natt a fermented soyabeans by a multip img 0 97751d92



Hawaijar, Bethu, kinema, Nattō – a fermented soyabeans by any other name would taste just as good. I just plagiarized Shakespeare but I believe he would have agreed had he known about the flavour bomb that is fermented soyabeans. ?

When I get my hands on mustard greens, as a Manipuri, I instinctively pair it with some kind of animal protein. But this time, I wanted to do something entirely plant based so I went with one of my favourite Manipuri dish called hanggam hawaijar chamthong, literally mustard greens and fermented soyabeans cooked in a watery broth. I flavoured the broth with shallots, ginger, fresh chili and garlic by boiling the ingredients with water, then I let it simmer for about 10-15 minutes to infuse the flavours thoroughly. I added nattō to the broth and continued to let it simmer till the beans softened. Mustard goes last and cooked for no longer than 4-5 minutes because I’m not a fan of over-cooked greens. I topped it up with crispy fried garlic slices, julienned ginger and nattō. Doesn’t look as good as it tasted.
#kukijareats #fermentedfoods #manipur #northeastindia #plantbased #veganfood #goyaeats #mniam #slowfood #healthyfood #healthyeating #cleanfood #cleaneating #veganrecipes #meatlesamonday #gastronomia #cheflife #chefseye

%d bloggers like this: