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In this type, the main ingredients are Ngari (a Manipuri form of fermented fish), salt, chillies and green leafy vegetables (compatible vegetables' list are listed below). [ 2 ] It can also be made with chicken, beef, pork or shrimp.
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India.Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. [1] A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chili paste), eromba (boiled and ...
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic and cook until the broccoli is tender-crisp. Stir the soup, water, lemon juice and black pepper in the skillet and heat to a boil. Add the shrimp. Reduce the heat to low. Cook for 5 minutes or until the shrimp is cooked through. Serve the shrimp mixture over the rice.
Want to make Shrimp and Broccoli? Learn the ingredients and steps to follow to properly make the the best Shrimp and Broccoli? recipe for your family and friends.
Battered shrimp is deep-fried, then dressed with a translucent, reddish-brown, semi-thick, sauce made from corn starch, vinegar, wine or Sake, chicken broth, and sugar. Typically served with broccoli and topped with toasted sesame seeds. Chopped almonds may be substituted for the sesame seeds, to produce "almond shrimp". Shrimp cocktail: Las Vegas
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Beef and broccoli - American Chinese dish. [1] Broccoli-cheddar soup [2] - with or without ham; Broccoli muffins; Broccoli quiche; Salad - raw broccoli is a common ingredient both in green, vegetable salads and pasta salads. Steamed broccoli - a popular way to cook broccoli so it retains its vitamins and non-mineral nutrients. Served as a side ...
Ngari, a fermented fish product from Manipur. Ngari is a fermented fish product indigenous to the people of Manipur. Nga means fish in Meitei language and ri (riba/liba) means the process of fermentation. [1] It is used as a condiment in Manipuri dishes like eromba, singju, kangshoi, morok metpa, and others.