Lah dei ka por bam lungsiej! Khublei Shibun @gregoria_ann3 na ka bynta kane ka video! 😄🙏 Ïa kane ka video la ring ha ka shnong Byrong, Shella.
Video: @anjida_rt
Editing: @gregoria_ann3
It's time for Bamboo shoot again!
#lungsiej #bambooshoot #khasifood #khasidelicacy #seasonalfood #localfood #speakyourroots #speakyourrootschallenge #talklocal
"U Salah Chet Sngat" u dei ka rukom shet phan jong ki Pnar. U dei u phan/ sohlah uba shet sboh da kaba kylla bad u neiïong 🥔🥔 Khlem u phan te ym lah mutdur ban bam ja mo! 😄😄
"U Salah Chet Sngat" is a Pnar recipe of potato cooked with black sesame seeds 🥔🥔 Potato is a major staple next to rice for the Khasi and Pnar communities.
@foodie_northeast Please tell us more about this recipe. There is a secret ingredient to this too which I don't want to mention 😄😂
😄😄 Ka dei ka jingshisha ba wat ma ngi kiba lah ïa samla, lah rangbah ruh ngi bang da kiwei ki jait jingbam. Tangba ki jingbam Khasi jong ngi ki dei kiba bha shikatdei, ki long kiba bsa bad tei ïa ka met.
"Pu maloi" is another kind of steamed rice cake of the Khasi and Pnar people. It is generally eaten with tea or dipped in tea. ☕🍚
Slow food is carefully prepared using traditional cooking methods and organic ingredients. It is produced or prepared in accordance with local culinary traditions, typically using high-quality locally sourced ingredients.
Please tell us your favourite indigenous food or snacks! 😋😋
“Tungtap" or fermented dry fish is an ingredient in many indigenous recipes or chutneys of Northeast India 🐟🐟
It is preferably ground on stone with onion, chilli, turmeric and "jaїur", a native kind of szechuan pepper. Some also prefer making the chutney with "jyllang" or garlic chives.
"Tungtap" can be added to any other dish that includes tomato, bamboo shoot or even bitter gourd. 😄😋
U ashar soh mylleng or gooseberry pickle cooked by @kamra_shetja_khasi 🫕🫕
This looks so good, mynta ba lah shit lei 😋😋
Khublei Shibun @kamra_shetja_khasi for allowing us to post your pictures! 😄😃🙏🙏 Congratulations on your beautiful page with so many indigenous Khasi recipes!
Da lah sah shabar ri lei lei, wow ka jingphohsniew ïa ki syrwa dohsñiang bad tyrso, tungrymbai, doh masi kylla… 😋😋🤤🤤 Da dei lei da ki jingtah Pnar ne Bhoi ruh jingbang 😄😄
Mynta ban khawai bad ban shet da ka bam Khasi donkam da ki nongshet kiba lah shemphang bha ban shet ki jingbam la jong 😃
Kine ki dur ki dei ha ka dukan ja ba kyrteng "Putharo Palace" ha So Mer, West Jaiñtia Hills District. ☕🍚
Khublei Shibun @kronosynchronicity ba phi phah ïa kine ki dur! 🙏😄
Ki pynkynmaw ïa ngi ïa ka sha saw bad u putharo, bad sa ïa ka dohjem ne dohkhleh ruh 😋😋These pictures are of a dukan ja (food stall) called "Putharo Palace" in So Mer, West Jaiñtia Hills District. ☕🍚
Thank you @kronosynchronicity for sending the pictures! 😄🙏
They remind us of the aroma of red tea with putharo (flat steamed rice cake) with pork innards or shredded mixed pork 😋😋Photo credit: @kronosynchronicity
What we call "u sohmarit im" in Khasi or green peppercorns are a spicy addition to our "ja bad jyntah" (rice and curry). The aromatic crunch is a great "sidekick" (pun intended 😄😂) for lunch or dinner! The bunch in the picture is almost finished! 😋
Lehse, kham niar napdeng jong ngi,
Ban iohmad ia i jakhluid, sha saw,
soh mynken khnai war bad 'tung thang
dang step phyrngap ha
skum trep ha nongkyndong kynjai.
Khublei Kha.
Khublei paralok.
Khublei Mei Ramew.
-Paia B. Dohling
The taste and flavour of red tea with rice and ktung thang (roasted dry fish) 😀😀 ❤️🤎🌱🌱 The typical Khasi breakfast mostly comprises of tea with plain rice 🌾🌾
Khublei Shibun @paia_b_dohling for tagging us in this picture! Love the wooden floor holding the breakfast we all know!
Ka Dopwái ka dei ka sla jong u dieng kwai. Ka dopwái ka dei ka sla kaba myntoi bha lada hap leit jingleit ne leitkai namar ïa ka dopwái ju pyndonkam ban song ja lane song jingbam.
Lada ka ja ka long kaba khluit ruh kam lei lei lada song ha ka dopwái. Ka jingsyaid jong ka ja ka nang neh ha ka dopwái. Shuh shuh, ki jingbam kim ju da kham sniew lada song hapoh ka dopwái. Ka bam na ka dopwái ruh ka da bang shisha, khamtam ki ja tyrkhong ba khlem umshit. Kum ba long ka jingshngiam ka umpohliew ba ngim da lah eh ban batai bha ha kito ki bym pat ïoh dih ïa ka, kumta ruh ka jingbang haba bam na ka dopwái ruh ka long ha kajuh ka rukom, ynda lah bam hi ngin sa sngewthuh.
Mynta ïa ka dopwái la shna da ki karkhana ha ka dur jong ki pliang. Ki ju pyndonkam ïa kine haba leitkai ne haba khawai ruh.
"Ka Dopwái" is the leaf of the areca tree. "Ka dopwái" is a useful and versatile leaf because it is used to pack food. Even if the food is hot the leaf is not damaged and the warmth of the food is maintained inside the leaf. Also, food packed in ka dopwái does not get spoilt even after several hours.
When eaten, the food from "ka dopwái" has a different taste and is really delicious, especially if it is dry rice without the soup or with only a little gravy. Just like we cannot describe the delicious taste of natural spring water, so too is the taste of food when eaten from "ka dopwái". Only those who have eaten from it will understand.
Nowadays "ka dopwái" is marketed commercially as plates which can be taken to use on journeys, picnics and even during feasts.
"Ka Dopwái" is a hygienic and sturdy packing for food! Mother Nature is the best 🌱🌱 Let's make an effort in being more eco-conscious and do everything in our power to protect our beautiful environment.
Khublei Shibun Miss @indariwarjri for your picture! 🤗🤗 Ka jingibang ïa phei ba phei bam ja na dopwái. Sa ïalam kai noh next taiñ! 😄😄😄