Laksa

It is a delicious noodle soup made with rice noodles. Rice, like many other parts of India, is a staple in Assam. This soup’s mouthwatering taste comes from Coconut Milk, Tamarind paste, flavored fish paste, and spices. Unlike most of the street foods, this one is actually quite healthy and filling, and truly lip-smacking!! The base is a spicy broth made with a spice paste and coconut milk, with noodles and other additions such as chicken or fish. Well asam laksa is similar but the big difference is you don’t add coconut milk. Instead, the broth has a sweet-sour flavor based on tamarind.

Kinalas

Kinalas is a noodle dish similar to the usual mami. However, kinalas contains a topping of what looks like Pansit Palabok sauce, and the meaty pork or beef bouillabaisse made from boiling a cow or a pig’s head until the flesh tenderizes enough to detach from the bone surface. Kinalas and log-log are noodle soup dishes known by many but is more delectable when served Bicol style. The noodles are cooked in a broth of a skinned pig’s head with a very special brown-colored sauce. The soup is topped with very tender meat slices that also came from the pig’s head. Sprinkled with roasted garlic and spring onions, this dish is great when served piping hot with or without an egg. One may also add kalamansi and patis, chicharon and even chili peppers to suit one’s taste. Kinalas is usually paired with Baduya, Banana Cue or Camote Cue, Empanada, Cassava Cake, Pork Chicharon or Puto, whichever you prefer best.

But why is Kinalas worth tasting?

It is because Nagueños cling to their culinary tradition and the austerity of what they serve, does not affect the taste of cooking and that is what distinguishes Kinalas from other noodle dishes that are also commonly found. A noodle soup using the cheapest finest ingredient that will truly entice from it’s aroma to its final drop of soup taste.

When in Nagaland, one should never forget to try this very appetizing noodle dish from the famous Naga Kitchen. This may be a simple dish, but it is very much different from the popular noodle dishes served at major restaurants in the area. It’s being an original “oragon” dish makes that big difference.

Sanpiau

Sanpiau is a kind of rice porridge served with fresh coriander paste, crushed black pepper, tangy fish sauce, and finely powdered rice. To add a bit more taste, it is topped with pan sizzled spring onions. It is simple yet absolutely delightful to taste.

The cuisine of Mizoram is said to be rich in the food culture. One of the popular dishes from the state is Sanpiau. It is a popular snack that is served on the road side stalls and homes. The dish is prepared with rice porridge and it is served with coriander paste, onion, black pepper, fish sauce and powdered rice.

To make egg sanpiau rice is first boiled and peeled garlic, salt and salt are added to it. The rice is cooked till it starts thickening. Scramble a boiled egg. To garnish the dish, cilantro can be chopped. The dish is served hot.