Chook (Chukamilo)
まるで黒いタール！？ネパールの酸味を裏で操る「極限レモン汁」
Description
A traditional Nepali acidulant (condiment). Lemon or Nibua (giant citrus) juice boiled down in a large pot for days until moisture evaporates into a 'pitch-black tar-like paste'. Possesses intense sourness and a deep burnt-like depth. Adding just a tiny bit dramatically tightens the flavor of Achars and meat dishes; the 'hidden star' of Nepali cuisine.
Classification: Acidulant, Traditional Condiment, Secret Ingredient
Shops selling Chook (Chukamilo)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lemon (or highly acidic citrus like Nibua) juice
Instructions
- [Authentic Recipe]
- [Squeeze Juice]: Halve Nibua (Nepali citrus) or lemons harvested massively in winter, remove seeds, and squeeze juice thoroughly.
- [Boil Down (Days)]: Put juice in a large brass (or iron) pot, boil over firewood stirring constantly so it doesn't burn, until moisture completely evaporates over several days.
- [Finish]: Done when it turns pitch-black and highly viscous like syrup (Chook). Store at room temp in glass jars for years.
Learn more Substitutes, pairings, tips
Key spices
Intensely concentrated citrus sourness and depth
Substitutes at Japanese supermarkets
Mix JP 'Black Vinegar' with a little 'Lemon Juice', boil down slightly to add thickness and depth
Pairing
All Achars (Pickles/Salads) / Secret ingredient for Choila
Trivia
When Nepali 'Choila' has a 'deep dark sourness' unachievable with just lemon juice, this Chook is used. Preserves for decades; the 'magic black liquid' Nepali mothers carefully stash in the back of their kitchens.
Eating tips & etiquette
So sour it twists the tongue if licked raw. Scoop just a tiny bit on the tip of a spoon and mix in as a 'secret ingredient' when making Achars (radish/tomato pickles).
Allergen
None