ARUNACHAL PRADESH CUISINE
SIGNATURE DISHES OF ARUNACHAL PRADESH
BAMBOO SHOOT FRY
PANCH PHORON TAARKARI
Ingredients
100 gms. Pumpkin diced
2 Large potatoes diced
1 Large brinjal diced
2 Large dry chillies slit
2 Tbsp oil
½ tsp Fenugreek seeds
½ tsp Aniseeds
½ tsp Mustard seeds
2 Bay leaves
1/2 tsp Cumin seeds
ARUNACHAL PRADESH LAKSA STOCK
POORA MACH
Ingredients
500 gms Sole fish
2 Tbsp Mustard seeds, soaked and ground
1 bunch Chopped coriander leaves or mint leaves
6 flakes Garlic, crushed
1 Tbsp Chilli powder
2 Tbsp Lime juice
1 tsp Turmeric powder
2 Tbsp Mustard oil
Salt to taste
ARUNACHAL PRADESH LAKS STOCK
Ingredients
600 gms Flaked ikan kembong
50 gms Tamarind, strained
3-4 stalks Daun kesom (polygonum)
Salt to taste
Sugar to taste
4 litres Water
Spice Paste (grind together)
30 Shallots
1 tsp Belacan granules
2 stalks Lemon grass
PANCH PHORON TAARKARI
Ingredients
100 gms. Pumpkin diced
2 Large potatoes diced
1 Large brinjal diced
2 Large dry chillies slit
2 Tbsp oil
½ tsp Fenugreek seeds
½ tsp Aniseeds
½ tsp Mustard seeds
POOR HAAH (ROASTED DUCK)
Ingredients:
1 Medium duck
2 Egg
4 slices white Bread
1 Large onion chopped
1 Large potato cubed
3 tsp Lime juice
½ tsp Black pepper powder
2 Large green chillies, chopped
1 bunch Coriander leaves, ground
ARUNACHAL PRADESH FISH STEW
Ingredients
Assam skin and juice
garlic chilli paste (mine's homemade, consist of shallots, chilli padi, garlic, serai and bua belamning - a sour fruit green in colour)
salted leafy vegetables
dried chilli
fish
sugar
salt