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Bekang
Bekang: Mizo fermented soybeans fried with green chilli, onion and garlic
Bekang is the Mizo name for soybeans boiled and left to ferment in leaves until sticky and strongly savoury, and fried bekang is one of the most loved sides on the Aizawl table, spooned over plain rice. To ferment your own, keep the wrapped, drained beans at 30–40 °C for 2–3 days: they are ready when coated in sticky white threads and smell of ammonia and nuts. Throw them out if you see black, green or pink mould or they smell rotten. The common mistake is frying on high heat until the beans scorch and turn bitter. Chef's tip: bought kinema, axone or natto work in place of homemade bekang.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the bekang
- 1 tbsp mustard oil
- 1 onionchopped
- 4 garlic cloveschopped
- 3 green chillieschopped
- ½ tsp salt
- 3 tbsp water
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Method
0/4 doneStep 1: Heat 1 tbsp mustard oil over medium heat and fry 1 onion until soft and just golden.
4 minStep 2: Add 4 garlic cloves and 3 green chillies and stir for a minute.
1 minStep 3: Add 7 oz fermented soybeans (bekang, kinema or natto) and ½ tsp salt and fry, stirring gently, until the beans heat through and their threads loosen.
4 minStep 4: Splash in 3 tbsp water, cover and cook on low until the mixture is moist and glossy. Serve with rice.
3 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 14 g
- Carbs
- 10 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bekang take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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