Traditional consultants choose younger bamboo hollows by tapping on them to get a crystal-clear sound. The bamboos for cooking meals are usually not too broad in circumference. After being chosen, they’re sliced alongside their circumference in required sizes (about 20 inches in size) with one joint intact. The joint is essential to carry meals in.
Before getting used to prepare dinner, the bamboo is washed. Then it’s stuffed with water and stored for a couple of hours, or in a single day. This is completed to permit the bamboo to soak additional moisture, which in flip will get launched when the bamboo — full of meals — goes on a mattress of embers.
Cooking meats, particularly hen and pork, inside bamboo is a routine affair in the Northeast. Sticky rice cooked in bamboo hollows (sunga saul) is a delicacy throughout Magh bihu. In Assam, newly harvested sticky (pink or white) rice is most popular due to excessive gluten content material.
Says Guwahati-based Assamese house chef Kasmira Borkotoky, “After it is washed, it is soaked for a few hours to activate the gluten in it. The rice is then transferred to the bamboo with a little water. The moisture is released once the bamboo is put on coal embers for a few hours. The rice gets cooked in that moisture.”
- 250 gms hen
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp chilli powder
- Salt to style
- 7-Eight cut up inexperienced chillies
- 2 tbsp chopped contemporary coriander leaves
- Juice of half a lemon
- Clean and wash hen, marinate with all of the above substances besides lemon juice. Clean and wash tender bamboo hole, then stuff marinated meat. Seal the mouth of the bamboo by stuffing it a ball product of banana leaves. Cook on a mattress of amber for 20 minutes. Let it sit for an additional five-seven minutes with out disturbing. Empty in a bowl, garnish with lemon juice and serve sizzling.