Chicken Momos

You will definitely want more more…

Sarah iPhone 2235

Thanks to social media the world has become such a small place. Connecting with people has never been easier. Today’s reader recipe is from a dear friend Sarah, we got acquainted through Instagram and share extremely similar passions – family (including our pets), food and fashion to name a few. I had been pestering Sarah to share her culinary masterpiece, her Chicken Momo recipe for ages because every time she uploaded a picture on Instagram it had me and the whole Instagram community drooling. So without further ado, find Sarah’s lip smackingly delicious Chicken Momos recipe below.

SARAH’S STORY

“Momos like any traditional dish, has been passed down to us generation by generation. Every household has a different recipe, here is mine.”

Ingredients: 14    Cooking time: 20 minutes

For the filling:
  • Half kilo ground chicken (use thigh meat as it is juicier), can be substituted for any protein of your choice
  • Two onions finely chopped
  • Two to three inches of ginger peeled and made into a paste or finely minced
  • Few cloves of finely minced garlic (this is not authentic but I like the flavor of garlic)
  • 0.5 cup of vegetable oil (especially for the chicken momos as chicken has hardly any fat. This will produce juicier momos)
  • 1 bunch coriander finely minced stems and all (again this is my personal preference)
  • Salt to taste
For the dough
  • 3 to 4 cups of all-purpose flour
  • Pinch of salt (optional)
  • Water as needed to make a firm dough
For the Achar (Pickle)
  • Handful of dry red Indian chillies or as per taste
  • 4 large tomatoes
  • 10 to 12 cloves of garlic
  • Salt to taste

Mix the all-purpose flour and salt well. Add water as needed and knead like you would dough for rotis or pooris. Knead till the dough is firm and there are no flour visible on your kneading bowl. Cover with plastic wrap and let the dough rest while you start on your filling

Sarah iPhone 2233

Another option – Look for white dumpling wrapper in the freezer section of the Asian Grocery Store. They are stacked high and packed together. You can use this to make it a bit easier but nothing tastes like homemade momo wrapper. If you buy the frozen wrapper, make sure to let it thaw in your fridge and keep it covered with a wet paper towel as you make your momos as they tend to dry quickly

For the filling, add the ground chicken, chopped onions, ginger paste, garlic if using, and chopped coriander in a big mixing bowl. Add salt to taste as well as the oil and mix well

unnamed (8)

Take a small amount of filling on a plate and microwave for a few minutes. Taste for salt, adjust accordingly

Divide the dough into smaller portions and roll them like a long log. Cut them to small pieces and make round balls out of them like you would for pooris. Coat them in reserved flour and roll into small round wrapper

Add the filling in the center of the wrapper. This depends on the size of your wrapper. Start with a tablespoon and adjust according. Crimp and fold into any desired shape (You can watch videos on youtube to learn how to fold dumplings – Chinese, Japanese, Korean or Momos can be folded the same way). I just crimp and fold. The key thing is the shape doesn’t matter, as long as the momos are sealed shut properly as they cook with steam. So make sure that your momos are crimped shut.

unnamed (5)

Arrange the momos in a greased steamer (I spray cooking oil spray in mine) making sure that they are not touching one another. I use a dumpling steamer so I add water to bottom of the steamer, half way through and bring it to a rolling boil.

Add the steamers with the momos on top. Close the lid. Put the timer for 20 minutes. We like to eat the momos when they are steaming hot and straight out of the steamer, so we time everything accordingly, like the achars and stuff.  

To make the Achar, begin by boiling the dry red chillies in water for at least 20 minutes (So that your tummy won’t hurt). Let them cool

Preheat oven to 200 degrees Celsius or if you have gas stove or grill you can simply char your tomatoes and garlic in the grill or over gas, If not cut the tomatoes into halves. Grease a oven tray lined with foil with oil. Add tomatoes to the tray. Cook for about 20 minutes till the tomatoes are nicely roasted. Add the garlic and cook for another 10 minutes or till nicely roasted.

In a blender, add the boiled chillies, the roasted tomatoes and garlic, and salt. Blitz, taste for salt, adjust accordingly. Your simple Achar is ready.

I hope you enjoy Sarah’s lip smackingly delicious Chicken Momo recipe!

Sarah iPhone 2235

Pain Perdu a.k.a French Toast

Why French women don’t get fat – Flavours from France…

LSD is very excited to feature our first ” From around the world” food story. This comes from a French woman’s kitchen who is originally from Lyon in France, but now living in the food capital of Australia, Melbourne! Read on as she shares her passion for all things French!!

 

“Mangez bien, riez souvent, aimez beaucoup”
“Eat well, laugh often, love abundantly”

Melissa’s story

“I think secretly everyone in the world wants to be French. Don’t believe me? Well then why are so many things labelled as “French”. French fries, French kisses, French dressing, French stick, French door fridges.

The idea of French people inventing the amorous kissing style was ok, but what the hell is a French door fridge? Obviously, in France we don’t describe things as being French: a French kiss is just a kiss, French stick is a baguette, French fries (which, by the way, have been invented in Belgium!) are just “frites” which translates as “fried” or “fried potatoes”. As for French dressing, I’m guessing it refers to our “vinaigrette”.

Anyway, back to the recipe I am about to share.  What people around the world call “French toast” has a very different name in France. We call it “pain perdu” which literally translates to “lost bread”, but basically means stale bread. The recipe was invented back in the days where wasting food in general and a piece of bread in particular was not conceivable. People would soak their stale bread in milk and egg mixture then fry it to make it enjoyable. The earliest reference of this recipe dates from the 4th century in Rome! Another myth about French stuff that collapses!

But for the sake of this post, lets pretend that French toasts are really French and that I’m about to give you a very traditional recipe from my dear country that I got from my mum!”

Ingredients: 5          Cooking time: 10 minutes
Serves: 2
  • 1/2 baguette of stale bread
  • Two cups of milk
  • Two large eggs
  • butter and oil for frying
  • raw sugar for dusting
Pour the milk in a bowl or shallow plate and whisk the eggs in another one. Cut your baguette in half and then open it length wise, making 4 pieces altogether.Soak the bread in the milk first, making sure it’s getting soft and soggy. Press the bread to remove the extra milk. Now soak the milky bread in the egg mixture, and make sure the bread is well covered.

Warm a pan on medium heat with butter and oil (the oil will prevent the butter to burn too quickly) and place the pieces of bread on the crust side. Cook it for 2-3 minutes or until golden then flip them on the other side for 1-2 minutes or until golden.

If worried about calories, you can strain the bread on paper towel and then place on a plate with raw sugar on top (but if you’re worried about calories, you shouldn’t eat French stuff in the first place! Finally, its not traditional at all and you won’t be judged if you top your bread with maple syrup and pieces of crispy bacon!

Bon appétit!