|2. Chicken parts Ngouba - Manipuri Chicekn fried Chicken parts
3. Yen Ngouba- Chicken Fry - Manipuri Kabui style
4. Rohu Atoiba Thongba - Manipuri Fish Curry
5. Manipuri Fish Curry
6. Yen + Nga Ayaiba- Smoked Chicken Manipuri style
7. Smoked Prawn and Fish - Manipuri style
8. Nga Kouta Thongba - Tin Fish Curry
9. Laphu Eromba
10. Sarei + Yongchaak Eromba
11. Laiwa Eromba
12. Soidon Soibum and Ngapai Thongba
13. Tharoi Kanghou
14. Salad Mixed
16. Maroi Bora
17. Morok Bora
19. Hawaijaar Metpa
20. Thangjing + Hawaijaar Metpa
21. Thangjing Metpa
22. Maroi + Aloo Aber Chaibi Kanghou
23. Manipuri Ooooooh-Morok - King Chilly
24. Pumpkin Chamfut
25. Singju Mayaan- Singju Ingredients
26. Keithel Singju
27. Lafu singju
28. Kihom Metpa _ Pineapple salad
29. Cheng Kabok Asuba or Ahaabi/ Fried Rice Mixer
1. Fry the raw rice or peas. You can get the fried peas from the market which they fried using a special type of sand(Leingoi Chochorbi). Take care not to fry the rice too dark. Using a ladle made up of a chunk of clean clothes tied on a stick will help in equal distribution of heat.
2. Grind them while it is warm in a grinder or manual Pod & Pestle.
3. Fry or Roast some fermented fish (Ngari in Local dialect) along with the Chillies.
4. Then mix them together. Grind the Ngari n Chillies with Fried rice along with some salt for proper mixing.
5. Now after putting some onions and Coriander, the Cheng Kabok is ready for serving. For better results, use young shoots of cabbage or any other green leafy vegetables to eat with it.