Tag Archive for: Asia
Nepalese Chicken MomosCathy Duncan - World Missionary Wife
- 200 grams ground chicken
- 1 small onion chopped
- 1 tbsp sunflower oil
- 2 sprigs spring onion chopped
- 1 1/2 tsp salt
- 1 tsp momo marsala
- 1/2 tsp tumeric powder
- 1 tsp chili powder
- 1/2 tsp ginger
- 1/2 tsp garlic
- 1 tsp soy sauce
- 1 cup plain flour
- water as needed
- Mix the ground chicken in a bowl with spices and mix well to combine.
- Mix flour and water to form a firm and soft dough. Set aside to rest.
- Take the rested dough and roll into small balls and flatten it with a rolling pin to create a small a thin, flat and round shape. Take a small portion of meat mixture and put it in the center of the dough. Wrap it over making sure you conceal the dough so no meat mixture shows. Repeat.
- Boil water in a momo steamer, once the water boils, grease the steamer and place momo's at the top shelf making sure they do not touch. Steam for 15 minutes. Serve hot.
Nepalese Marsala TeaCathy Duncan - Missionary Wife
- 3 cups water
- 3 cups milk
- 2 tbsp black tea
- 6 tbsp sugar
- 3 whole cloves
- 2-3 cardamom pods cracked open (or 1/2 tsp ground cardamom)
- 1 cinnamon stick
- 1 tsp ginger
- Boil water and milk together.
- Add the black tea, sugar, cloves, cardamom, and cinnamon stick and simmer for 10 mintues to blend flavors.
- Strain and serve hot.
Thai Pork Massaman CurryPeter Janke - East Asia mission team
- 1 ½ LB of Pork (or Chicken or Beef)
- 5-6 tbsp Massaman curry paste 5-6
- 3 tbsp Thai spices
- 3 tbsp cardamom
- 2 bay leaves remove before serving
- 3-4 tbsp star anise
- 6-7 cinnamon sticks
- 5 cup coconut milk
- 5 potatoes
- 3 onions
- 1 cup peanuts
- 8 tsp fish sauce
- 5 + 1/2 tsp coconut sugar
- 4 tsp tamarind juice
- Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
- Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
- Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
- Add palm sugar, fish sauce, and Tamarind juice to taste.
- Stew the curry for about 40 minutes or until the potatoes are soft.
- Serve with white rice.
Bangladeshi Hilsa fishSouth Asia Missionary Wife
- 1 tsp black cumin seed
- 1/2 tsp turmeric seed
- 2-4 green chilies
- 1 tbsp mustard oil or veg. oil
- salt to taste
- In a shallow pan fry fish pieces to a golden brown
- In a pan heat 1 tbsp oil and add 1 tsp cumin seed and let it crackle
- Add about a cup of water and 1/2 tsp turmeric and salt to taste and boil.
- Add fish pieces, split the green chillies and add to curry.
- Cook 2 minutes.
Thai Mango Sticky RicePeter Janke - World Missionary
- Rice Cooker (Or a steamer)
- 3 cups Thai Sticky Rice (Not jasmine, it won't work)
- 2 cups coconut milk
- 1/2 cup sugar
- 4 mangos yellow, sweet, juicy ones
- Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
- Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
- Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
- When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
- Eat and then repeat step four.
Northern Thai Pork StewStephen Wiesenauer - World Missionary
- 2 lbs pork cut into 2 inch pieces
- 4-6 potatoes peeled and cut into 2 inch pieces
- 1/2 cup soy sauce
- 1/4 cup cooking wine
- 2 slices ginger root approximately 2 inches long each
- 2 whole star anise
- 2 cloves garlic
- 2 tbsp sugar
- Enough water or chicken broth to cover ingredients
- Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
- Serve over rice.
- This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
- Then return the eggs to the stew when you reheat it.
- The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.
Indian DalLinda Marquardt - Friendly Counselor Wife
- 1 cup red lentils rinsed
- 3 cups water
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 cinnamon stick
- 1 cup diced onion
- 1 green chili pepper stemmed, seeded, and minced
- 4 garlic cloves minced
- 1 tbsp finely minced ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp paprika
- 3/4 tsp salt
- 1 tomato diced
- juice of 1/2 a lemon
- Put rinsed lentils and water in a pot. Cook on medium heat for 20-30 minutes, until mushy. Add more water as needed to keep the lentils a bit soupy while cooking.
- While lentils are cooking, heat the oil on medium heat. Add cumin and cinnamon and cook until fragrant.
- Add onion, green chili pepper, garlic, and ginger. Cook until onions are turning translucent.
- Add turmeric, cardamom, paprika, salt and tomato. Cook until the tomato begins to fall apart. Discard the cinnamon stick.
- When the lentils are cooked, stir in the spice mixture. Add lemon juice and stir well. Taste and add more salt if needed. Add more water if it's too thick, cook a little longer if it's too runny.
- Serve with rice as a side dish to your meal.
Thai Chiang Mai Noodle (Kao Soy)Christine Doebler - Missionary Wife
- 50 gr deep-fried egg noodles
- 100 gr boiled egg noodles
- 2 tbsp pickled cabbage
- 50 gr raw chicken
- 2 tbsp coconut oil
- 2 cups coconut milk
- 3 chopped shallots
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp Indian curry powder
- 1 tbsp red curry paste
- 1 tbsp finely chopped spring onion and cilantro
- 1 lime cut into slices
- Place boiled noodles in a big soup bowl.
- Mix red curry paste with Indian curry powder.
- Place wok over low heat, combine oil and red curry paste and stir until fragrant.
- Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
- Add remaining coconut milk, turn up the heat to medium, stirring constantly.
- Add fish sauce and sugar.
- Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.
Asian Egg and Spinach
- 1 tbsp olive oil
- 2 eggs
- 1/2 cup spinach sliced or whole
- 3 tbsp milk
- 2 pinches salt
- black pepper
- Beat the eggs together with the milk and spinach. Mix in salt and other seasonings (if desired).
- Over large heat, begin heating the olive oil in a pan. Let the oil warm up for 15-20 seconds.
- Pour the ingredients from your mixing bowl into the pan. Let cook for around 30 second, then turn the heat down to medium.
- Option 1: To scramble, begin stirring lightly the egg and spinach mixture. Mix occasionally until the egg chucks are solid yet soft.
- Option 2: To make an omelet, simply leave the egg and spinach just as you poured it into the pan. Wait until the bottom is slightly browned, then flip. Cook for another thirty seconds to a minute until slightly brown.
Taste of Missions
This annual hybrid event, hosted by WELS Missions, will provide all WELS members an opportunity to connect with brothers and sisters in Christ from around the globe and be a part of the important gospel outreach occurring through our synod.