Description of making pitang oying

Description of making pitang oying

Description

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy … continued below

Physical Description

1 recording (7 min., 15 sec.)

Creation Information

Doley, Normoda October 12, 2022.

Context

This video is part of the collection entitled: Mising Language Resource and was provided by the UNT College of Information to the UNT Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 46 times. More information about this video can be viewed below.

Collector

Doley, Normoda

Speaker

Doley, Joya Medok

Provided By

UNT College of Information

Situated at the intersection of people, technology, and information, the College of Information's faculty, staff and students invest in innovative research, collaborative partnerships, and student-centered education to serve a global information society. The college offers programs of study in information science, learning technologies, and linguistics.

Titles

Main Title: Description of making pitang oying
Series Title: Normoda Doley Collection
Parallel Title: Pitang oying kéːnam

Description

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, and salt are added and stirred. After frying for some time, water and marsang, a green leafy vegetable, are added. Different kinds of leafy vegetables which have a pleasant aroma can be added. When the curry starts boiling, the pounded rice is put where the bubbles are formed. Extra chilies and black pepper can be added to make it hot and spicy. Then, coriander leaves are added as a final touch.

Physical Description

1 recording (7 min., 15 sec.)

Subjects

Keywords

Language

Mising

Item Type

Video

Identifier

Unique identifying numbers for this video in the Digital Library or other systems.

Accession or Local Control No: mrg20221012_001_mov
Archival Resource Key: ark:/67531/metadc2243533

Relationships

Description of making pitang oying; ark:/67531/metadc2243532/

Collections

This video is part of the following collections of related materials.

Mising Language Resource

This compilation comprises a diverse array of video recordings, encompassing various genres such as everyday activities, tool making, traditional instruments, children's stories, historical narratives, personal anecdotes, natural conversations, folk songs, culinary recipes, discussions on culturally significant events or items, and conversations on language. Normoda Doley initiated this collection in late 2022 during her Ph.D. studies at Jawaharlal Nehru University in New Delhi. Fluent in Mising as her mother tongue, she is also proficient in Assamese, Hindi, and English. The research project received financial support through a Junior Research Fellowship from the University Grants Commission (UGC), Ministry of Human Resource Development, Government of India.

Computational Resource on South Asian Languages

The Computational Resource for South Asian Languages (CoRSAL) is a digital archive for source audio, video, and text on the minority languages of South Asia.

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