Bekang Um
Fermented soybean, called bekang, pounded with chilli and herbs into a pungent side dish that defines much of Mizo cooking's distinctive flavour.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Small pan
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 6 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 110 kcal
Instructions
- 1
Mash the fermented bekang (fermented soya beans) gently with a fork or pestle to loosen it.
- 2
Heat mustard oil in a small pan over medium heat.
- 3
Add garlic and ginger. Fry briefly until you can smell their aroma.
- 4
Add chopped onion. Cook until it turns soft and clear.
- 5
Stir in the mashed bekang. Cook for 3 to 4 minutes while stirring constantly.
- 6
Add chopped green chilli and salt. Mix everything well.
- 7
Cook for another 2 minutes until hot all the way through and slightly dry.
- 8
Scatter coriander leaves on top and serve as a side dish.
Chef's tips
Use just a little bekang because it has a very strong flavour. Cook it briefly to soften its sharp fermented smell.
Ingredient substitutions
- bekang → store-bought fermented soybean paste from Northeast Indian grocers
Storage
Refrigerate for up to a week in an airtight container.
Reheating
Reheat briefly in a pan over low heat.
Common mistakes to avoid
- •Cooking the bekang for too long, which weakens its unique tangy flavour.
Serving suggestions
Cooked Bekang Um?
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