Singju (salad)
E566361
Singju is a traditional Manipuri salad from the Meitei community, typically made with seasonal vegetables, herbs, and fermented fish or soybean, known for its fresh, spicy, and tangy flavor.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Singju (salad) canonical | 1 |
Statements (46)
| Predicate | Object |
|---|---|
| instanceOf |
Manipuri cuisine dish
ⓘ
salad ⓘ traditional food ⓘ |
| associatedWith |
Manipuri festivals
ⓘ
Meitei community NERFINISHED ⓘ |
| category | fermented food dish ⓘ |
| consumedAs |
everyday food
ⓘ
festival food ⓘ |
| countryOfOrigin | India ⓘ |
| course |
side dish
ⓘ
snack ⓘ |
| cuisine | Manipuri cuisine NERFINISHED ⓘ |
| dietaryVariation |
non-vegetarian version with fermented fish
ⓘ
vegetarian version without fermented fish ⓘ |
| eatenAs | standalone snack ⓘ |
| eatenWith | rice meals ⓘ |
| ethnicGroup | Meitei people NERFINISHED ⓘ |
| flavorProfile |
fresh
ⓘ
spicy ⓘ tangy ⓘ |
| mainIngredient |
fermented fish
ⓘ
fermented soybean ⓘ herbs ⓘ seasonal vegetables ⓘ |
| notableFeature |
use of fermented fish or soybean for umami flavor
ⓘ
use of raw and minimally cooked vegetables ⓘ |
| placeOfOrigin | Manipur NERFINISHED ⓘ |
| region | Northeast India ⓘ |
| servingTemperature | room temperature ⓘ |
| similarTo | other Northeast Indian mixed salads ⓘ |
| spiceLevel | medium to high ⓘ |
| texture | crunchy ⓘ |
| typicalPreparation |
ingredients finely shredded or sliced
ⓘ
ingredients mixed by hand ⓘ |
| usesIngredient |
banana flower
ⓘ
cabbage ⓘ chili ⓘ fresh coriander leaves ⓘ green leafy vegetables ⓘ hawaijar (fermented soybean) ⓘ lotus stem ⓘ ngari (fermented fish) ⓘ roasted chickpea powder ⓘ roasted sesame seed powder ⓘ salt ⓘ yongchak (tree bean) ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.