Authentic Manipuri Singju Recipe: A Healthy and Delicious Salad

Ingredients

2 cups of Kangsoi cabbage (shredded)
1 cup of white radish (grated)
1/2 cup of flat beans (chopped)
2 tablespoons of dry fish (crushed)
1 tablespoon of ginger (grated)
1 tablespoon of king chilli (crushed)
1/2 cup of coriander leaves (chopped)
1/2 cup of mint leaves (chopped)
1/2 cup of yongchak (fermented soybeans)
Salt to taste

Steps and instructions

Start by washing all the vegetables thoroughly under running water.
Then, shred the Kangsoi cabbage and grate the white radish.
Next, chop the flat beans, coriander leaves, and mint leaves.
Take a large mixing bowl and combine all the vegetables in it.
Add the crushed dry fish, grated ginger and crushed king chilli to the vegetables mixture.
Now add the fermented soybeans (yongchak) and mix everything together.
Finally, add salt according to your taste and give the mixture one last stir.
Your Singju is ready to serve!

Tools for making

Mixing Bowl - A large bowl to combine all the vegetables and other ingredients.
Grater - A tool to grate the white radish.
Knife - To chop the flat beans, coriander leaves, and mint leaves.
Crusher - To crush the dry fish and king chilli.

Recipe variations

Instead of Kangsoi cabbage, you can use regular cabbage or lettuce.
For a different flavor, you can add grated carrots or bell peppers to the vegetable mixture.
If you want to make it spicy, you can add sliced jalapenos or Thai bird's eye chilies.
For a meaty version, you can add cooked shredded chicken or boiled eggs to the Singju.
To make it vegan, omit the dry fish and use a vegan alternative like seaweed flakes for umami flavor.
You can also experiment with different herbs and greens like spinach or kale.
If you prefer a milder taste, reduce the amount of king chilli or use a milder chili pepper.
For added crunch, you can sprinkle roasted peanuts or sesame seeds on top.
To make it gluten-free, use tamari instead of soy sauce and ensure all ingredients are gluten-free.

Recipe overview

Singju is a popular traditional salad from the northeastern Indian state of Manipur. This delectable dish is typically prepared with a variety of fresh vegetables, fermented soybeans, and a special ingredient - crushed dry fish, which adds a unique flavor to the salad. Singju is known for its refreshing taste and nutritional value, and it can be easily customized according to your preferred taste and available ingredients. This recipe walks you through the simple steps to prepare this salad at home, offering you a taste of Manipur's culinary culture. Enjoy it as a healthy snack or serve it as a side dish - either way, the vibrant flavors of Singju are sure to delight your palate.

Common questions

Can I use any other vegetables instead of Kangsoi cabbage? Yes, you can use regular cabbage or lettuce as a substitute for Kangsoi cabbage.
Where can I find fermented soybeans (yongchak)? Fermented soybeans can be found in most Asian grocery stores or you can try looking for them online.
How spicy is Singju? Singju can be quite spicy due to the use of king chilli. If you prefer less spice, you can adjust the amount of king chilli according to your taste.
Can I add any other ingredients to enhance the flavor? Yes, you can add roasted sesame seeds or crushed peanuts to add a crunchy texture and enhance the flavor of the Singju.
How long can Singju be stored? Singju is best consumed fresh. However, if you need to store it, you can refrigerate it for up to 1-2 days in an airtight container.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine all the vegetables and ingredients.
Grater - To grate the white radish.
Knife - For shredding the Kangsoi cabbage and chopping the flat beans, coriander leaves, and mint leaves.
Crusher - To crush the dry fish and king chilli.
Grater - To grate the ginger.
Serving Bowl - To serve the Singju.

Origin stories

Singju is a traditional Manipuri salad that, while simple in its making, carries the taste of the state's rich biodiversity. Believed to have originated as a staple for warriors during the times of the erstwhile kings, it has evolved into a beloved street food found in every nook and corner of Manipur. Its ingredients, such as the Kangsoi cabbage, yongchak, and king chilli carry the unique imprint of the state's local produce. But what truly sets it apart is the soul of the Manipuri people, who believe in the essence of sharing food, community, and love. The act of mixing all the ingredients by hand symbolises this unity and shared spirit. So, every time you take a bite of Singju, remember, you are not just tasting a salad, but also a slice of Manipur's rich history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.