A very common dish in every manipuri home, I am still in search of yongchaak (also known as stinky beans). Thanks to “Joyshree Huidrom” for sharing this picture.
March 29, 2007
March 29, 2007
A very common dish in every manipuri home, I am still in search of yongchaak (also known as stinky beans). Thanks to “Joyshree Huidrom” for sharing this picture.
September 14, 2007 at 5:34 pm
the singchu looks really tasty…..reminds me of home…………thanks
March 22, 2008 at 10:00 pm
hi monica,
loved the pictures of all the food u had …reminded me of manipur …i would be the haappiest person if i could get the recipe for “yongchaak singju” wouldlove to hear from u.thanks
sincerly ,sharon
April 1, 2008 at 5:14 am
I wander why yongchaak is addressed as stinky beans and ngari as stinky fish. However, everyone waters their mouth when they heard of the same. I strongly believe that the variety of greens (based on seasons) and food variety available at manipur could not be found anywhere. The same greens when exported to other parts of the world are highly respected and greeted. e.g. Au-morok which could be found only in north-east of India is preserved and exported to Mexico from Manipur.
September 10, 2008 at 12:27 pm
Wow.. I never Knew that Au-morok is exported to mexico. Feel good to know and m proud of it..
September 22, 2008 at 5:46 am
my mouth waters at the sight of………….
ummmmm…….really it looks delicious
October 30, 2008 at 10:04 pm
umm……..youngchak eromba wat a dish….???missing it a lot…thanks to u for uploading all the photos…..just want to go back to manipur……..
November 16, 2008 at 12:29 pm
It reminds us of mouth watering dishes of winter in Manipur. eager 2 b at home…
April 2, 2009 at 12:52 am
really miss this one..
May 28, 2009 at 11:05 am
Chak Lamme. Photo Se uraga..
July 7, 2009 at 2:02 pm
looking at the picture i miss my mother.it looks really tasty
July 22, 2009 at 7:10 am
Yongchak is known as Tree Bean, this is a habitate of north eastern india to estern world grown in Burma, Thiland, Korea and Japan. The way other people eat is totally different than how Manipuries cook it. This is a highly nutretious vegetable. It is nort neccessary that ngari (fermented fish)is a must for this recipe, without ngari also this vegetable goes well. I had tested vegetable recepie of Yongchak such as ironba, kanhau and Singju at Govindji Temple, Thakurbari Temple at paona bazar and Temple of Phurilatpam Bamon at Meimu Leirak and at Akoijam Laisang at Tera. This is a funtastic vegetable.