Kangshoi

Prepare the vegetables: wash and cut the water spinach into 5 cm pieces, trim the yardlong beans into 4 cm lengths, peel and slice the taro stems, and prepare the banana flower by removing outer petals and chopping the inner florets.

Wrap the ngari (fermented fish) in foil and roast directly over a flame or in a dry pan for 2–3 minutes until fragrant. Unwrap and roughly mash. Set aside.

Heat mustard oil in a clay pot or heavy pan over medium heat. Add sliced onions and fry until translucent.

Add minced garlic and grated ginger, sauté for 1 minute.

Add the mashed ngari and stir for 1 minute — it will release a pungent, savory aroma.

Add turmeric powder and slit green chillies. Stir well.

Add the taro stems and yardlong beans first (they take longer to cook). Pour in water and bring to a boil.

After 5 minutes, add the banana flower pieces. Cook for another 5 minutes.

Add the water spinach last (it cooks quickly). Add salt and simmer for 3–4 minutes until all vegetables are tender but not overcooked.

Taste and adjust salt. Serve hot as a light soup-stew with steamed rice.