Description of making yumrang oying

Description of making yumrang oying

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Track One 0:01:58

Description

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy … continued below

Physical Description

1 sound recording (1 min., 57 sec.)

Creation Information

Doley, Normoda October 12, 2022.

Context

This audio recording 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. More information about this recording 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 yumrang oying
Parallel Title: Yumrang oying kéːnam
Series Title: Normoda Doley Collection

Description

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.

Physical Description

1 sound recording (1 min., 57 sec.)

Subjects

Keywords

Language

Mising

Item Type

Sound

Identifier

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

Accession or Local Control No: mrg20221012_002_wav
Archival Resource Key: ark:/67531/metadc2243535

Relationships

Description of making yumrang oying; ark:/67531/metadc2243534/

Collections

This recording 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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