How do one prepare an indigenous cuisine with young taro leaves in a simple but mouth-watering traditional dish that don’t irritate your throat? Find out!
INGREDIENTS
- Young Taro Leaves (Dolzik)
- Garlic (Purunvar)
- Fermented Fish (Ngathu)
- Green Chilli (Hmarcha Hring)
- Water (Tui)
- Salt (Machi or Chi)
RECIPE
- Cut the Young Taro Leaves stem and the leaves apart.
- With your fingers, tear the leaves into four parts (or more if its big).
- Break one end of the stem with your fingers and peel the skin off right to the other end of the stem.
- Cut the stem into one or two inches length.
- Wash clean in a bowl.
- Boil it in a cooking pot, stirring occasionaly and dispose off the water, twice.
- Add water again to the cooking pot.
- Add Fermented Fish.
- Peel Garlic.
- Pound the Garlic along with washed Green Chilli in a Mortar and Pastel.
- Add the mixture to the cooking pot.
- Add Salt.
- Stir occasionally but not too many.
- When its properly cooked and with the right amount of gravy, switch the gas stove off.
