The cold and chilling winters fondly remind me of my hometown- warm winter clothes, foggy and cloudy winter days, those late evening family outdoor bonfires with endless chatting till past midnight (we take a short break in between for our dinner), varieties of winter vegetables and the delicacies prepared with them. As I speak of winter vegetables here’s a stew recipe with winter green peas, No Oil Hawaithrak Makuchabi Kangshoi.
Tender green garden peas with few winter vegetables (cauliflower, french beans, carrot, cherry tomatoes which I came across at the local green-grocers cart, onion greens, garlic chives, julienne ginger, fermented fish, and few pan toasted mola carplet sent by Ima).
Everything slow-cooked with the veggies requiring a little longer cooking time going into the pot first and then the quick cooking ones towards the end along with the herbs and dry fish, little salt. For those who wish to enjoy a pure vegetarian stew can skip adding the fish instead add little more of the chopped onion greens or a small chopped onion and little more of julienne gingers, along with some freshly chopped coriander or cilantro.
Let me not keep you waiting further the ingredient list and method of cooking this simple and quick no oil kangshoi.
Hawaithrak Makuchabi Kangshoi
16-17 tender whole Garden peas (or sugar snaps peas preferred if available)
1 small carrot, sliced into equal size cylindrical oval or round pieces
1/4 cup Cauliflower florets
5-6 French beans, chopped or sliced
1 medium size Onion greens or onion, sliced
1/2 Tbsp fresh Ginger, julienne
Few stalks of Garlic Chives, chopped (optional)
1 medium Fermented fish, wash and discard the head
6-7 Mola Carplet, pan toasted (or a piece of pan toasted or fried fish medium size cut)
Few Cherry tomatoes or one ripe Tomato, halved or chopped
2-3 fresh Green Chilli Pepper, partially slit opened
Salt to taste
600 ml Water
1.Wash and put the vegetables in hot water for 3-4 minutes to reduce the cooking time (skip blanching-garlic chives, ginger, tomatoes, and onion greens). Drain away the hot water and keep aside the vegetables.
2.In a deep bottomed pot or pan bring the water to rolling boil and reduce to medium-low. Add carrots, cauliflower florets, salt and cook for few minutes uncovered.
3.Add the green whole peas, beans, julienne ginger, fermented fish, toasted mola carplet, tomatoes and simmer on low heat for few minutes.
4.Add chopped garlic chives, onion greens and fold in gently. Turn off the stove and cover with a lid.
5.Remove in a serving bowl and serve hot with some plain rice, vegetable fritters or simply enjoy this healthy stew as it’s. (I enjoyed it with some pan toasted dried shrimps, and a hand-mixed steamed fermented soybeans-fermented fish-ghost chilli preparation)
Note: Do not add water at later stages else the stew will not be flavourful.
If you wish to add chopped coriander or cilantro, do so after the stew is cooked.
Skip adding fish if you prefer a vegetarian kangshoi, add an extra chopped onion green or a small onion and a teaspoonful of extra julienne ginger.
You can add vegetables of your choice to the kangshoi.
This simple and flavourful No Oil Hawaithrak Makuchabi Kangshoi recipe is part of our 74th #FoodieMonday #Bloghop theme #Peas.