Singju

Ingredients

• •Cabbage
• •Banana Flower
• •Roasted Chickpea Flour
• •Ginger
• •Green Chili
• •Perilla Seeds
• •Fermented Fish

Steps

1. 1Thinly shred fresh cabbage, or a mix of cabbage and banana flower, so the vegetables form light, fine strands suitable for a raw salad.
2. 2Toast a small amount of gram flour or ground perilla seeds in a dry pan until fragrant, then set it aside to cool, as this adds a nutty aroma to the final dish.
3. 3In a bowl, combine the shredded vegetables with finely chopped ginger, sliced green chilies, and a touch of the toasted flour or seeds.
4. 4Add a small amount of fermented fish or its pungent oil, a hallmark of Manipuri cooking, to introduce a deep savory note to the salad.
5. 5Squeeze in a little lime juice and season with salt, then toss everything together by hand so the flavors coat the vegetables evenly.
6. 6Adjust the balance of heat, sourness, and pungency to taste, as singju is meant to be sharp and assertive in flavor.
7. 7Let the salad rest for a few minutes so the shredded vegetables soften slightly and absorb the seasoning.
8. 8Serve singju fresh and cool, often enjoyed as a light snack or side dish, and commonly sold by vendors in Manipur's markets.