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Soibum Kanghou

Team AckoFeb 8, 2024

Soibum Kanghou is a famous dish from Manipur. The uniqueness of this dish is that it’s made from bamboo shoot. Though it doesn’t have a good smell at the beginning, you can’t resist eating this dish, once it’s prepared, you and your kiddo would love it too.

Contents

Ingredients to make Soibum Kanghou:

200 grams fermented bamboo shoot, 5 tablespoons oil, 3 boiled potatoes cut into small pieces, 2 medium size onions, 2 teaspoon ginger garlic paste, 1 teaspoon haldi powder, 2 teaspoon ginger garlic paste, 1 teaspoon jeera powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, chopped coriander leaves, salt to taste

Steps to make Soibum Kanghou:

First we will see how to cook the fermented bamboo shoot:

1. Thoroughly wash the bamboo shoot

2. Smash the bamboo shoot with 2 teaspoons of salt and keep in a bowl for 5 minutes

3. After 5 minutes, wash it off with water and squeeze the water.

4. Now boil in pressure cooker.

5. Drain away excess water. Squeeze out the water from the bamboo shoot.

Frying the bamboo shoot:

1. Heat oil in a pan.

2. Add chopped onions and ginger garlic paste and fry till golden brown.

3. Add fermented bamboo shoot and boiled and chopped potatoes.

4. Add haldi and jeera powder and mix very well.

5. Cook for 5 to 7 minutes covered

6. Add coriander powder and garam masala. Mix well and cook for another 3 minutes.

7. Switch off the flame.

8. Garnish with coriander leaves.

Serve as a snack with tea or just like that.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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