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Momos (meat dumplings)
Ingredients
1 lb ground beef
4 to 5 cloves of garlic, minced
2" piece of ginger, minced
3 to 4 green onions, chopped
1 yellow onion, chopped
2 pinches of fresh cilantro, chopped
2 dashes of soy sauce
Wonton wrapper skins (available in most supermarkets)
Directions
Mix all the above ingredients (except the wrappers!). Put a scoop of filling in the center of each wrapper – fold it in half or a triangle shape and seal edges tight by wetting the edges and pressing together. Coat the surface of the steamer rack with a little vegetable oil so the momos won't stick. Make sure the momos don't touch each other on the rack and that the water is already boiling before you put the momos in. Steam for 13 minutes. Enjoy the momos while they are still warm with Tomato Achar (see recipe below).
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Tomato Achar (tomato sauce)
Ingredients
4 cups diced tomatoes
2 tbsp roughly chopped garlic
1 tbsp chopped fresh ginger
1 tsp salt
2 tbsp green chili pepper, chopped
1 tsp fenugreek seeds
3 tbsp oil
Directions
In a skillet heat the oil and add the fenugreek seeds. When the seeds turn black, turn the heat off and add the green chilies. Stir a few minutes and add the tomatoes, turn the heat on and add the garlic, ginger, salt, and let cook for 30 minutes.
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Ema Datse (Chillies in Cheese Sauce)
This traditional Bhutanese dish comprises large green (medium hot) chilies, prepared as a vegetable, not as a seasoning, in a cheese sauce. Warning – this dish is hot! You can make it milder by choosing a milder chili.
Ingredients
2 cups large green chilies (medium hot)
1 onion, chopped
2 tomatoes, chopped
3/4 cup of cheese (Feta or Farmer's cheese)
5 cloves of garlic, finely chopped
1 tbsp vegetable oil
1 cup of water
Directions
Cut each chili lengthwise and combine with the chopped onions in a pot with the water, oil, and garlic, and boil for about 10 minutes. Add the tomatoes and boil for 2 minutes. Add the cheese and simmer for another 2 minutes. Let sit for a few minutes and serve with rice. (Preferably Bhutanese red rice, which is available in some markets and can be ordered online at places such as Lotus Food.)
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Phak Sha Paa (pork stew with radish)
Ingredients
1 medium onion (about 4 ounces), peeled and coarsely chopped
About 1-inch cube of fresh ginger, peeled and finely chopped
3-4 ounces daikon or white radish, peeled and thinly sliced
4 ounces unsalted butter
1 lb boneless pork shoulder, cut into 6 by _-inch pieces
1/2 cup water
2 tbsp chili powder
2 tsp salt
3 lbs bok choy, stems removed and leaves cut into 1/2-inch pieces
1 large fresh green chili pepper, seeded and cut into julienne strips
Directions
Melt the butter in a large saucepan. Add the pork, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 20 minutes. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, and chili pepper to the stew and simmer over low heat for 5 to 10 minutes.
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Kabuli Chana Ko Tarkari (chickpea curry)
Ingredients
3 cans organic garbanzo beans, drained
1 large onion, chopped
3 Roma tomatoes, coarsely chopped
2 dried red chilies
2 tbsp finely minced garlic
2 tbsp finely minced ginger
2 tbsp curry powder
1 tsp turmeric
2 tbsp vegetable oil
1 _ cups water
Chopped cilantro and red onion to garnish
Directions
Heat oil in wok or large pot. Fry red chills for a few seconds until almost black (make sure they don't burn). Add onion and stir for about 3 minutes. Add garlic and ginger, stir for about 1 minute. Then add curry powder and turmeric and stir for another minute. Add garbanzo beans, stir, and add in water. Cover and cook for 10-15 minutes over medium heat. Add tomatoes and cook for 5 minutes. Garnish with cilantro and red onion and serve.
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Aap Ko Kulfi (mango ice cream)
Desserts are not widely popular in the Himalaya (imagine that!) and consist mostly of fresh or canned fruit. Usually, the desserts you'll find originate from India – a country which on the other hand loves their sweets, such as the following recipe for mango ice cream.
Ingredients
1 cup mango slices in syrup
1 cup mango pulp
14-oz can sweetened condensed milk
1 cup heavy cream
2 cups milk
_ tsp pure vanilla extract
3 oz finely chopped unsalted pistachios (or almonds)
Directions
Put mangoes with syrup and pulp into a food processor. Blend to a fine puree. Add milk, condensed milk, heavy cream, vanilla extract and blend well. Pour into small cone-shaped molds and freeze. (Note – consistency will be slightly harder than ordinary ice cream, but the mango ice will melt quickly and should be eaten within a few minutes of being pulled from the freezer.)
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For more information and reservations, please contact:
Mountain Travel Sobek
1266 66th Street, Suite 4
Emeryville, CA 94608 USA
Toll Free (USA and Canada): 1-888-831-7526
Phone: +1-510-594-6000
Fax: + 1-510-594-6001
Email: info@mtsobek.com |
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Momos. Momos. Momos. Whether in Nepal, Tibet, or Bhutan you're certain to find those delicious momos on the menu. But, there's more than momos to enjoy from the Himalayan kitchen, and we've had our local staff pick out a few of their favorite dishes – all very tasty and easy to make. All recipes are 4-6 servings. Give it a try – and bon appetit!