Tag Archive for: East Asia

Nepalese Chicken Momos

 

Nepalese Chicken Momos

Cathy Duncan - World Missionary Wife
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Course Main Course
Cuisine Nepalese
Servings 15 pieces

Ingredients
  

For Filling

  • 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

For Dough

  • 1 cup plain flour
  • water as needed

Instructions
 

For Filling

  • Mix the ground chicken in a bowl with spices and mix well to combine.

For Dough

  • Mix flour and water to form a firm and soft dough. Set aside to rest.

For Assembly

  • 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.

Notes

This is a favorite dish of many people in Asia. We especially enjoyed them in Nepal. I actually went to a class and learned how to make them with my granddaughters.

 

Nepalese Marsala Tea

 

Nepalese Marsala Tea

Cathy Duncan - Missionary Wife
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Course Drinks
Cuisine Nepalese
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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 Curry

 

Thai Pork Massaman Curry

Peter Janke - East Asia mission team
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Course Main Course
Cuisine Thai

Ingredients
  

  • 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

Instructions
 

  • 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.

Video