Tungrymbai

Rinse the fermented soybean (tungrymbai) briefly under cold water to remove excess salt. Drain well. The beans should retain their pungent, fermented aroma.

Heat oil or pork fat in a heavy pan over medium heat.

Add dried red chillies and let them sizzle for 30 seconds.

Add minced garlic and grated ginger. Sauté for 1–2 minutes until golden.

Add chopped onions and cook for 6–7 minutes until golden brown.

Add chopped green chillies and tomato. Cook for 3–4 minutes until the tomato softens.

Add turmeric powder and stir well.

Add the fermented soybean to the pan. Stir to combine with the aromatics.

Add water and salt. Stir, cover, and cook on medium-low heat for 15 minutes, stirring occasionally, until the flavours meld and the mixture thickens slightly.

Garnish with chopped spring onions. Serve hot with steamed rice as a side dish or condiment.