Arunachali Apong Medley
Arunachali Apong Medley is a traditional dish from the Indian state of Arunachal Pradesh. It is a hearty and flavorful stew made with rice beer, bamboo shoots, fern fiddleheads, shiitake mushrooms, oyster mushrooms, ginger, garlic, and turmeric. The apong gives the stew a slightly sweet and sour flavor, while the bamboo shoots and fiddleheads add a crunchy texture. The shiitake and oyster mushrooms add a meaty flavor, and the ginger, garlic, and turmeric add warmth and spice. This dish is typically served with rice or roti.
Arunachali Apong Medley is a dish that has been enjoyed by the people of Arunachal Pradesh for centuries. It is believed to have originated with the Apatani tribe, who live in the Ziro Valley. The Apatani people have a long tradition of brewing apong, a rice beer that is made from fermented rice. Apong is an important part of Apatani culture, and it is used in a variety of dishes, including Arunachali Apong Medley. Arunachali Apong Medley is a simple but delicious dish that is perfect for a cold winter day. It is a hearty and flavorful stew that is sure to warm you up from the inside out. You can easily make this dish at home, just make sure that you check your local Asian market for apong. You can also use other types of rice beer, but apong will give your dish the most authentic flavor.
Arunachali Apong Medley Arunachali Apong Medley Arunachali Apong Medley Arunachali Apong Medley
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup apong (rice beer)
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup fern fiddleheads
  • 1/4 cup shiitake mushrooms, sliced
  • 1/4 cup oyster mushrooms, sliced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon turmeric powder
Instructions
  1. Heat the apong in a large pot over medium heat.
  2. Add the bamboo shoots, fiddleheads, shiitake mushrooms, oyster mushrooms, ginger, garlic, and turmeric.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
  4. Serve hot with rice or roti.
Why It Works
  • The apong gives the stew a slightly sweet and sour flavor that is balanced by the bitterness of the bamboo shoots and fiddleheads.
  • The shiitake and oyster mushrooms add a meaty flavor and texture to the stew.
  • The ginger, garlic, and turmeric add warmth and spice to the stew, making it perfect for a cold winter day.
  • The stew is thickened with the starch from the rice, making it a hearty and filling dish.