Opu's Kitchen™

Dried fish is one of the key ingredients of most recipes in hilly cuisine, and their popularity is on par with any other meat dish. 'Suri Suguni'/ 'Chhuri Shutki' and 'Eje-guri'/'dried-prawn' are pantry staples for the Chakma community, and are incorporated into preparations of local veggies, primarily as a flavoring additive. The recipe of the traditional delicacy called 'Pajon,' most commonly associated with the Biju festival, requires a good number of different types of dried fish to intensify the authentic flavor of pajeon. Cooking dried fish in a bamboo tube and inside banana leaf wraps are two other famous and traditional ways of cooking in the hills. Roasting dried fish in an open fire or on charcoal embers is another popular method of Preparing dried fish. Ingredients 3-4 eggs 20-30 pcs dried prawn ¼ cup onion, chopped 2-3 green chili, chopped ¼ cup oil Salt to taste Turmeric powder, a pinch A handful of lemon basil /coriander leaves, cho...

Dried fish is one of the key ingredients of most recipes in hilly cuisine, and their popularity is on par with any other meat dish. 'Suri Suguni'/ 'Chhuri Shutki' and 'Eje-guri'/'dried-prawn' are pantry staples for the Chakma community, and are incorporated into preparations of local veggies, primarily as a flavouring additive. The recipe of the traditional delicacy called 'Pajon,' most commonly associated with the Biju festival, requires a good number of different types of dried fish to intensify the authentic flavor of pajeon. Cooking dried fish in a bamboo tube and inside banana leaf wraps are two other famous and traditional ways of cooking in the hills. Roasting dried fish in an open fire or on charcoal embers is another popular method of Preparing dried fish. Ingredients - 4 pcs dry fish / chhuri shutki - 2 cups jackfruit, thin pieces (boiled) - ½ cup onion, chopped  - 1 tsp garlic paste - 1 tsp ginger juice - 4 pcs dry red chili - 1 tsp re...

Dried fish is one of the key ingredients of most recipes in hilly cuisine, and their popularity is on par with any other meat dish. 'Suri Suguni'/ 'Chhuri Shutki' and 'Eje-guri'/'dried-prawn' are pantry staples for the Chakma community, and are incorporated into preparations of local veggies, primarily as a flavouring additive. The recipe of the traditional delicacy called 'Pajon,' most commonly associated with the Biju festival, requires a good number of different types of dried fish to intensify the authentic flavor of pajeon. Cooking dried fish in a bamboo tube and inside banana leaf wraps are two other famous and traditional ways of cooking in the hills. Roasting dried fish in an open fire or on charcoal embers is another popular method of preparing dried fish. Ingredients - 10-12 pcs loitya shutki/dried bombil - 1 cup onion, chopped - 1 tsp garlic paste - ½ tsp ginger paste - 1 tbsp green chilli paste - 1 tsp red chilli powder - 1 tsp turmer...

Dried fish is one of the key ingredients of most recipes in hilly cuisine, and their popularity is on par with any other meat dish. 'Suri Suguni'/ 'Chhuri Shutki' and 'Eje-guri'/'dried-prawn' are pantry staples for the Chakma community, and are incorporated into preparations of local veggies, primarily as a flavoring additive. The recipe of the traditional delicacy called 'Pajon,' most commonly associated with the Biju festival, requires a good number of different types of dried fish to intensify the authentic flavor of pajeon. Cooking dried fish in a bamboo tube and inside banana leaf wraps are two other famous and traditional ways of cooking in the hills. Roasting dried fish in an open fire or on charcoal embers is another popular method of making dried fish salad/salsa. Ingredients - 4-6pc chhuri / loitya Shutki - 10-20pcs Bird eye /green chili - ½ cup onion, chopped - ¼ cup coriander leaves, chopped - Salt to taste Method => If you have a ...

One of the outstanding celebrations taking place to commemorate Queen Elizabeth II's 70 years of reign is the Platinum Pudding Competition. The following is the recipe from this competition's winner, Jemma Melvin. Try this impressive trifle as a crowd-pleasing summer dessert Ingredients For the Swiss rolls  -   4 large free-range eggs -   100g/3½ oz caster sugar, plus extra for dusting -   100g/3½ oz self-raising flour, sieved butter for greasing For the lemon curd  -   4 large free-range egg yolks -   135g/4¾ oz granulated sugar -   85g/3oz salted butter -   Softened 1 lemon, zest only -   80ml/2½fl oz. fresh lemon juice For the St Clément's jelly  -   6 gelatin leaves -   4 unwaxed lemons -   3 oranges -   150g/5½ oz golden caster sugar For the Custard  -   425ml/15fl oz double cream -   3 large free-range egg yolks -   25g/1 oz golden caster sugar -   1 tbsp corn flour -   1 ...