Yongchak(Tree beans or stinky beans) – 2 pods
Hawai maton(pea sprouts) – some,cleaned
Chaantruk (wavy bittercress) – some,chopped
Lomba(Lengmaser/shrubby mint) – some,shredded
Tilhou(onion) – 1 medium,sliced
Morok akangba(Dry red chillies) – 6 or as desired(steamed)
Ngari(fermented fish) – 5/6 medium(steamed)
Dry fish or fried fish – a piece,steamed
Tumningkhok(chameleon plant) – some
Chopped coriander -some
Salt – to taste
1) Scrap the tree beans or yongchak with a yongkhot,yongchak scrapper,take out the outer hard border and cut horizontally as thin as possible as shown below.
2) In a bowl,mash well together the steamed ngari,chillies,fish and salt.Add to the chopped yongchak and mix well with hand so that the yongchak is well covered with the chilli – ngari paste.
3) Now, add the sliced onion,herbs and mix lightly.
4) Serve as a side accompaniment.Bon appetite.