“A recipe has no soul, you as the cook must bring soul to the recipe” – Thomas Keller.
Everyone want’s to eat good authentic ethnic food, but the problem is, not everyone knows how to cook good food. And more than often, end up looking the internet for quick crisp recipes.
We came across a young Naga lady, Sochonphy Lunghar, on Instagram, @bon_appetite_. Completely self taught, Sochanpy is a chef connoisseur in her own rights. She follows her own heart warming recipe and do what she loves most, cooking ethnic food with traditional organic ingredients and recipes an untrained hands can follow with ease!
This is her delicious Splitgill Mushroom Chutney recipe splash.
1/2 cup Splitgill mushrooms, 8-10 dry red chilli, 3 medium size roasted fermented fish ( ngari ), 2 cloves of garlic, 1 small size onion, 1 tbsp salt, 1/2 cup water and coriander
1. Soak the mushrooms for 30 mins to remove the dirt and wash it properly then drain it.
2. In a boiling water add mushrooms, dry red chilli and salt, cook in a low flame with cover lid for around 10-15 mins till the dry red chilli 🌶 is tender, then increase the heat and cook till dry.
3. Remove the chilli, roast fermented fish, add garlic and make a paste of it, mix with the mushrooms and garnish with onion and coriander.
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