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Singju

Crunchy shredded cabbage and lotus stem tossed with roasted ngari, chilli, roasted besan and perilla — Imphal's favourite evening salad.

Ingredients

• 2 cups cabbage, finely shredded
• 1 lotus stem (thambou), thinly sliced
• ½ cup banana flower or raw papaya, finely shredded (optional)
• 1 bunch local herbs (nongmangkha, mint, coriander, maroi), chopped
• 3 ngari (fermented fish)
• 5 dried red chillies or 1 king chilli
• 2 tbsp besan (gram flour)
• 1 tbsp perilla seeds (thoiding)
• salt to taste

Method

1. Soak the sliced lotus stem in water for 10 minutes so it stays white, then drain.
2. Dry roast the besan in a pan on low heat for 4 minutes until light brown and nutty. Set aside.
3. Dry roast the perilla seeds for 2 minutes until they crackle, then crush coarsely.
4. Wrap the ngari in a banana leaf and roast on the flame with the chillies for 2 minutes until fragrant.
5. Pound the roasted ngari, chillies and salt in a mortar into a coarse paste.
6. In a large bowl, toss the cabbage, lotus stem, banana flower and herbs with the ngari paste using your hands.
7. Sprinkle the roasted besan and perilla over, toss once more and serve immediately.

Tip: Mix singju just before eating — the cabbage weeps once salted. Roasted besan soaks up the juices and holds it together.