INDEGENOUS RECIPE | ARUNACHAL PRADESH RECIPE

AREK
(Pork Stew with Bamboo Shoot) Damn the GREEK SALAD
Weather
Created sometime in the
1920’s this cocktail perfect-
ly commemorates a partic-
ular gloomy spell.

Ingredients
1 measure/1 ½ tbsp gin
½ measure/2 tsp sweet
red vermouth
½ measure/ 2 tsp orange
Chicken can be used in place of pork juice
¼ measure/ 1 tsp orange
Ingredients Quantity curaçao
Pork ½ kg
Shake well with ice, and
Bamboo Shoot (chopped) 2 tbsp strain into a chilled whis-
Ginger (chopped) 1 tsp key tumbler. Add a twist of
orange wrapped around a
Garlic 1 tsp
cocktail stick.
Tomato 1 medium size
Green chilies to taste
Salt to taste Ingredients Quantity

Preparation: Tomato (preferable Cherry tomatoes) 4 (20 in case of cherry tomatoes)

Wash pork and drain the water. Then cut it into 1”
pieces.
Method:
Put the pork pieces in a pan with enough water to
cover hem. Place this pan over high heat. Then drain
off water just before it starts to boil.
Put the pork pieces back over heat in the pan. Again
pour enough water to cover the meat and bring this
to a boil.
Now add ginger, garlic, tomatoes, chilies and salt.
Cover the pan and let it cook for 25-30 minutes over
low heat.
Remove from heat and garnish it with tomato slices.
Serve with steamed rice.
Cucumber 1
Cheese 375 g
Extra virgin olive oil 3 tbsps
Lemon ½
Black olives 12
Black pepper to taste
Method:
Rinse and dry the tomatoes, then cut in half and place in a serving bowl. Halve the
cucumber, then cut each half into 1 cm slices and add to the bowl with the tomatoes.
Cut the cheese into cubes and add to the bowl. Sprinkle in the oil and 1 tablespoon
juice from the half lemon. Add the black olives and pepper to taste (the cheese is salty
already). Toss well and serve.

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