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Whenever you are bored, remember, I am bored more than you are. And it is here to stay.

This classic Bhutanese recipe is heart-warming. The simplicity and the flavour of this dish makes anyone crave for this dimsum, anytime.

The Filling and the Wrapping.

Diced chicken, washed. Pan. Vegetable oil. Cumin powder. Turmeric powder. Drop crushed ginger and allow 25 seconds before onions and crushed garlic goes in. Allow cooking till golden brown. Drop the chillies, tomatoes, amd the meat so that the moisture is retained. Add tomato and chilli sauce, 1 tbsp soya sauce and vinegar and 1.5 tbsp of Schwezwan sauce, salt and pepper. Stir and slow cook on low flame, 7 min. Lid for 8 min and cook on medium flame for another six minutes. Turn off the fame and in goes grated cheese of your choice. Alow setting for a minute, and then mix the cheese evenly.

Refined flour. Water. Oil. Salt. Knead properly. Roll into a circle about 2.5 inches in radius. Now put the puree on one side of the circle, and wrap it up with water.

On the Momo Apparatus, apply oil on the sides to stop sticking of the flour. Put the momos in and allow steaming for about 15 minutes on high flame.

The soup uses the bones of the chicken along with any vegetable of choice.Salt and Pepper with a pinch of turmeric. Put this preparation where the water goes in the momo apparatus to steam the momos. The soup and the momo are ready.

The chutney is made with a mixture of Schwezwan sauce with tamarind water, some sugar, salt and tomato sauce.

Your oriental cravings, served. Enjoy.

The Lyrictrotter

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