Sougri+khajing+sebot kangshoi and aloo kanghou 💯
For the uninitiated, kangshoi is a light brothy veggie stew with the basic broth generally flavoured with ngari/fermented fish, onion, salt. There are several ways to make this, you can us ingredients of your choice and even flavour profile could be different depending on the herb and veggie you choose. The general idea is keep it super light and healthy which is always eaten with rice. This one has dried shrimps, roselle leaves, tomato, and luffa gourd and the broth has onions, ginger and garlic. I love this variation so much because the fruity+tarty roselle compliments the umami-laden dried shrimps to perfection. Kangshoi goes really well with kanghou- which is the generic name for all types stir fries usually in mustard oil, and pictured here is a garlic chives+potatoes+green peas variation.
I should get back to work and stop day dreaming about food I don't have access to.