Yongchaak Singju

Yongchaak Singju

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.

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21 responses to “Yongchaak Singju

  1. 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

    • Easy recipe of sinju lovers- Grate cabbage(that way its easy on digestion and ofcourse easy on chewing) + Mix boiled peas(green or yellow).+ very small peices of green or regular onion + any greens you have at home/make sure you cut small/fine + mayantong(fresh or dry) OR Basil leaves would do too + green hot paper if you like
      You need rosted besan/gram flour + red chilly powder + Black seseme powder(which is only avilable in Manipur) However if you dont have dont worry ADD regular black sesmmee powder. Add salt last since it makes sinju mushy.

      Cooking is improvisation / is an art….make it your own recipe. There is no fix recipe one should follow….
      ENJOY

  2. 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.

  3. 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……..

    • Easy recipe for sinju lovers- Grate cabbage(that way its easy on digestion and ofcourse easy on chewing) + Mix boiled peas(green or yellow).+ very small peices of green or regular onion +
      any greens you have at home/make sure you cut small/fine + mayantong(fresh or dry) OR Basil leaves would do too + green hot paper if you like
      You need rosted besan/gram flour + red chilly powder + Black seseme powder(which is only avilable in Manipur) However if you dont have dont worry ADD regular black sesmmee powder. Add salt last since it makes sinju mushy/watery

      Cooking is improvisation / is an art….make it your own recipe. There is no fix recipe one should follow….
      ENJOY

  4. 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.

  5. Hi Monica,

    It tickels my tastebuds by looking the variety of tempting dishes of Manipur.Keep up your good work.I had a couple of times singju and it tastes awesome. I am looking forward for the recipe of yongchak singju.

    Take Care 🙂

    • ingredance r yokchak, lil bit tok pani kak, lil bit mang-gan, hawai maton n ngari thats all n a great test with a flovor got u try with your own style what ever u can put all eatable greenist n uu morok uuuuummmmm yaaami yuuuuuuummmmmm____

  6. can anyone help me preparing singju at home..what are d basic ingredients??
    We used to have a lot whwn we used to stay in Manipur..but later on..i just had to recall the taste ans satisfy myslf…please…

  7. ”yong-chak” meaning monkey rice.
    taste; fantastic 4 most of d people in manipur.
    smell; it stink LPG gas when chewing &fating.
    yong-chak found only in manipur….
    yong-chak the taste of Manipur……………
    yong-chak to manipur is what parotha to India and Burger in USA.

    U EXPERENCE THE OF MONEY pur!!!…………..

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