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Dried Alocasia odora (Yendem) - 25g

Dried Alocasia Odora, an oriental ingredient, that is prepared by the East Asians into variety of dishes, that are all equally yummy and healthy. This extremely difficult to find ingredient can be now at your doorstep, with just a quick click! Made in Manipur

Weight: 25 g

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Rs. 106
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Specifications

Manufacturer: MS Enterprises
SKU: 03033901686
Weight: 25 g

Alocasia Odora also called Night-scented Lily or Giant Upright Elephant Ear is a flowering plant native to Asia. It is commonly known in Manipur as Yendem. In Vietnamese it is known as Bac Ha or Doc Mung; in Lao the plant known as thon toon, the stalk known as Khan Toon. Its stems are used as a green vegetable in the cuisines of Southeast Asia, and often used to flavor soups or stir fried dishes. It is used in Manipuri cuisine in many ways.

The stem is used in Kangsoi (Stew) and Eromba (Chutney), also adds it to Hawai Thongba (lentils) and it was usually a way of enticing to eat lentils. A delicious way of preparing Yendem is with small reddish Ngamu (Lata fish) Orngasang. It is called Kochur Loti in Bengali and is cooked with Ilish Macher Matha (hilsa head).

How to prepare Dried Alocasia Odora or Yendem soup

Ingredients Dried Alocasia Odora 6 cups water Pearl onions, lettuce leaves, spring onions, Napa cabbage (or called as Chinese cabbage), Long green beans 1 tsp sesame oil or vegetable oil 1 Tbsp mirin (Japanese cooking sweet wine) 1 Tbsp coconut vinegar (optional) Spices: red pepper flakes (or Umorok paste) Preparation Sauté the vegetables in a bit of sesame or vegetable oil, add the water, spices, cover and simmer till vegetables are cooked Stir in mirin and coconut vinegar, garnish with cilantro/spring onions, and serve warm.

Alocasia Odora also called Night-scented Lily or Giant Upright Elephant Ear is a flowering plant native to Asia. It is commonly known in Manipur as Yendem. In Vietnamese it is known as Bac Ha or Doc Mung; in Lao the plant known as thon toon, the stalk known as Khan Toon. Its stems are used as a green vegetable in the cuisines of Southeast Asia, and often used to flavor soups or stir fried dishes. It is used in Manipuri cuisine in many ways.

The stem is used in Kangsoi (Stew) and Eromba (Chutney), also adds it to Hawai Thongba (lentils) and it was usually a way of enticing to eat lentils. A delicious way of preparing Yendem is with small reddish Ngamu (Lata fish) Orngasang. It is called Kochur Loti in Bengali and is cooked with Ilish Macher Matha (hilsa head).

How to prepare Dried Alocasia Odora or Yendem soup

Ingredients Dried Alocasia Odora 6 cups water Pearl onions, lettuce leaves, spring onions, Napa cabbage (or called as Chinese cabbage), Long green beans 1 tsp sesame oil or vegetable oil 1 Tbsp mirin (Japanese cooking sweet wine) 1 Tbsp coconut vinegar (optional) Spices: red pepper flakes (or Umorok paste) Preparation Sauté the vegetables in a bit of sesame or vegetable oil, add the water, spices, cover and simmer till vegetables are cooked Stir in mirin and coconut vinegar, garnish with cilantro/spring onions, and serve warm.

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Products specifications
Blog https://blog.giskaa.com/2015/11/28/a-preserved-story/
Weight 25 g
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