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Kangshoi

Unlike plain chamthong, this kangshoi is simmered with smoked dried fish (ngamu ayaiba) and ngari, giving the vegetable broth a deep, smoky savour.

Ingredients

• 4 smoked dried fish (ngamu ayaiba), cleaned
• 2 ngari (fermented fish)
• 1 medium potato, cubed
• 1 cup pumpkin, cubed
• 1 cup cabbage or mustard greens, chopped
• 100 g french beans, cut
• 1 onion, sliced
• 4 green chillies, slit
• ½ bunch maroi nakupi or spring onion, cut in pieces
• salt to taste

Method

1. Rinse the dried fish in warm water, remove heads and break into pieces.
2. Roast the ngari in a banana leaf on the flame for 2 minutes until it smells strong.
3. Bring 4 cups water to a boil and add the dried fish and roasted ngari. Simmer 5 minutes to flavour the water.
4. Add the potato, pumpkin, onion and green chillies and cook 10 minutes.
5. Add the beans and cook 5 minutes, then the cabbage and salt for 5 minutes more.
6. Add the maroi, simmer 1 minute and switch off.
7. Serve hot with rice, broth and fish pieces in each bowl.

Tip: Lightly roast the dried fish on the flame before adding — it deepens the smoke. Go easy on salt; dried fish and ngari are already salty.