Fermented Fish Paste Hentak/Hidol an alternative to Ngari 

Kudos to u for reviving old and healthy recipe which our forefathers used instead of ngari.Pl tell me the ratio of dry fish and hongu stem.Very very thank u.

Thank you so much for share in English sis, the new generation will not know how to do, this fermented fish past method might be over 800 years ago👍👍🙏🙏🙏.

Loved this video and watching you cook transported me to childhood when my aunt would make them and I even consumed once thinking its chocolate cookies :D

Loving our indigenous knowledge... Really love the background music too.. It syncs with our lovely nostalgic childhood days

Here hentak making scene finds a simple and easy technique, good show.

Very interesting method . M missing ngari n all fermented home food ... nothing is gonna help me wish we get this fish here in Malaysia ☹️ ur video is always heart warming 💓

Missing home and our leikai thourani who used to make this ... Thank you for uploading

Perhaps the Chakmas community would stand first when it comes to hentak consumption called chidol or sidol(a paste make out of ground dry fish or shrimps by fermentation) then to be followed by the meitei friends. Chidol is known by different names regionally like hentak in manipur, sidol in barak valley and Tripura. Across the border in northern Bangladesh as well as in south west Bangladesh of Chittagong hill tracts it is also known as sidol. Sidol is available across south east asian countries in Myanmar ngapi, Thailand kapi,Cambodia Prahok ,Malaysia belacan and so on .

Nahanwai mama na sumbhan da suraga eina nga happado ningsingakA...great video 😊😍😍

I love dis ngari ...it's very tasty.... How I wll get??

i personally dont like fish...specially the fermented one's but your work is wonderful

In bengal we call it sidol instead of hidol..love the taste too much

Ichegi hentakse haodou mali..imasu markta hentak semmi magina hangam maru atei atei su machal khara happe adusu yam haoe.semba maong tonganbagi matung Inna mahao tongan tongan na leigani khalli..keep it up.

Nice 👍 compilation

Hello sis I'm a new subscriber, Your spinach cause no itching to your hands or what? Thank you.

Looks interesting! I wonder how it tastes like Is alocasia odora available in mumbai, does it have a Hindi name? Never seen it here in mumbai

Yam heiko 😊👌

Feeling ..nostalgic.. and background sound track is not helping me at all 😂😂😂. Love your video .. I have to tell my mom if its possible to send it to me....i want to eat it now😚😚😶

Just fish and spinach? No salt?

Thank you so much next video ngaijari

I love this dish

Hello! Great Video! Congratulations! I wish you much success! Good evening! Good week! Hugs . . #dgtudo

Wow 😘😘😘

Hi, where did you buy those dry fish? xx

Anouba video thagatpirako mapanda leiba eikhoi ge de somge channel se ym kannei

Lovely

In myanmar, we call the fermented fish, Ngar Pi. Not Ngari.

Where I can buy this?

Soibum sembagisu hapirk u ..thank u

Hello there, just have a small query, can we use other small dried fishes instead of the one given in the video.

Heirani eisu touba ...

Yendemga nattabida atop Vegetables amaga yenthak sambdi yadabro

cgi chanelcna top tare thongb thakpagi oina

Haodu malle kangsoi chaningk a heltakki

hawniye adudi chaninge tin ga yotliko

Thank u so much

i love hidol

Nice

Video happak aroidro????

Are you from U.K.

Burger g blog ama sembirk.o

Hentakse NGA j 1 kg gi semge hyradi hongu j whole stem 2 hptoiro

Thank you I will have to try this one ☝️

Awww Amazing😍 How long can we keep?

One week thamaga amuk sugadoiro

Ngari su semba khara thangatpirau please

Oilsidi ama hekta yabro

Kei lamdeino echebo

Kuirabne hentak chaningba semba heitdna leirmbne hwjk t heira ni

Shigi hapnaba glass si pamme kaidei leige

The Original Ketchup,I Better Eat the Real Ketchup instead

I love you 😘

asidi cachar gi tonga khusu ni ...

Onion hapkadabani aduga shudubani

Soibum semba takpirak u

Glass ki hapnabasi pamme eche