Pomelo & Peanut Salad | Pomelo & Pork Recipes
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- Опубликовано: 5 фев 2025
- Hi Guys, Welcome back. In this video I am going to share with you a traditional salad recipe with Pomelo, peanut and sesame and also one another recipe involving Pomelo cooked with Pork.
Music Credit: Easy Lemon 30 Second by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/
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Хобби
my fav fruit for winter season
Can I use pomelo & chicken cuz I'm allergic to pork?
Sure, it should turn out fine. I have never tried though.
I must try your pork racipe with pamelo. 🚀🚀
Hope you enjoy, pomelo gives a slight bitter note to the dish, you can add soy sauce to make it taste better.
Wow sister...👍
So you watched Dianxi Xiaoge’s video. Me too 👍🏻
Oh ofcourse I do. I was referring to her channel when I said that a Chinese youtuber made candies out of the skin.
Wow..!!! Nambie..that was really mouth watering...awesome❤
Thank you 😋
Ooolala! Yummy yummy 🤤 I’m hungry now!
Hee hee :D
Really really love it❤
I love your village life and how you are real with evrything you say or do.
I would say this is one of your best videos along with all your narration. I had fun watching it.
Your way of storytelling in the background that you started in your recent videos are great. Keep going.
Thank you SO much for your kind words.
Lovely recipes !! Very innovative ! Looks so delicious.. Nambejok nono ! Love it always !! Keep it up ! ❤❤❤🥰🥰💞👍🏼🙏
You remind me of our homeland
Nono iade jambura bitesa chambilde jamburagita dakoba mesenga
Abhi nangni songko my minga chm . Ng bjk sga ko cha,♥️🤤
Upper Rangsa Village, near Aradonga.
😍wow fried pomelo with pork!!! I will try this recipe soon 😋😋 must be yummy..
Do let me know how it turned out to be.
This is really amazing Nambi!! This small glimpse to your life took my stress away! Beautiful video :)
I am glad you liked it.
Interesting video !
Thank you.
Im watching this video twice 😌.. my mom use to follow the cooking style of urs. And said Im not good at cooking 😄... But she's tge cook in my family ..
Thanks for your help tat mom is happy following your cook.
Bhal bura thaki b didi.
Aro Besi Thanks de ase .
Keep it up
Your videos are great 😊
Namaha
Thank you.Pork have to boiled first or cook it directly?
fry it lightly in oil before using it in the recipe.
You can boil it too, avoid using directly.
Ok thank you
Interested
We have lots of pomelo where I live, but we don't cook it, we eat it as it is, will try your recipe for sure. ...I am from Philippines.
😋
:P
Is this Assam state food?
Nice video but I got wild irritation to the animals who destroy our hardworking. my neighbour's animals never let me live in peace till now. all plants are hopelessly destroyed by chickens, goats, cows, whatnot.
Pre-cooked pork - boiled pork or something else?
You can use pre-cooked pork. If you are using fresh one, fry it slightly in little oil before using it for recipe.
Bigil ko galnabe
Recipe Onatbo :)
Dear Nambie :)
This is Sreeja from Bangalore. Basically from Kerala.
I have been following 'Eat your Kappa' channel since the time you have started. In between there were no uploads, felt quite missing. Happie to see that you are back!!
I am very passionate about different cuisines, ingredients of cooking etc.
I would like to know about the 'packing leaves' that has been widely used in North east india.
If you can introduce about the plant, how you grow and use of it.That would be great!
Also I would like to grow one plant of the same kind if possible. What I have read is that it belongs to the arrow root family, which I m growing at home.
Also , do you cook fern heads??
I have visited Bhutan where it use for cooking, couldn't get a chance to taste.
It would be nice if you could show one such recipe using fern, that would be great!
Also , I would like to know the recipe of fermented fish!!
So much request from me :P
That's all for now!!
Thank you!
Stay safe!
Hey Sreeja, Thank you SO much for your kind words. I am glad that you like my channel. For packing we use two different leaves. Like South India, we pack our rice and not runny food stuff in banana leaf made pliable by heating it over the fire.
The other plant that you are asking about is what we call 'reru' leaf in Garo language, whose scientific name is 'Phrynium pubinerve', we do not cultivate this leaf, instead it grows wild in this region. it is very tough leaf and does not tear easily.
It does belong to the 'Marantaceae' or Arrowroot family, Let me find out how it can be grown because I am not sure if it has a rizhome or seed or tuber.
Yes, we do cook fiddle head ferns. They are tasty :D Also, do you want to know how fermented fish is made or do you want recipes with fermented fish in them?
You too stay safe. Thank you.
@@sreearkays Hi Sreeja, thank you for comment. Ofcourse you can mail it to me. The mail id is eatyourkappa@gmail.com.
The process is correct, and once it starts to ferment it does have that pickle like smell.
The whole idea of boiling or fermenting bamboo is to break down the cyanide compounds in them.
For immediate consumption of bamboo shoot boiling is preferred. Just harvest some bamboo shoots, boil them for couple of hours, discard the water and your shoot is ready for consumption.
Fermenting bamboo shoots is a slower process and it's done for preserving for the rest of the year, as bamboo shoots are harvested only May to September.
Grey colour is fine, normally it's kind of off white in colour when fermented. You can even drain out the water and dry the fermented bamboo shoot I. The sun to produce dried bamboo shoots which has a distinct flavour.
About the fermented fish, I will soon make a video on it. You can also make it at home using dried fish. We use the fresh water fish for making dried, smoked or fermented fish but since in South people use marine fish. You can try with it. Wash off the salt content from the fish. Soak it in water to make it soft. Dry it in the sun to dry off the excess water but the dried fish should still retain some moisture. Get a bamboo with thicker girth and tightly pack the dried fish in them. Plug it with a banana leaf, then with ash and again with more banana leaf so that insects can get it. Once tightly packed, keep it in a warm dry place for it to ferment for a couple of days to develop the Imani flavour that is associated with fermented foods.
The bamboo that you use for packing should be dry ones, we normally put the bamboo over fire place to remove any moisture before packing fish in them. Try with Nethili fish, and let me know.
Omg 🤤🤤🤤🤤