Momo Dumplings
For the dumplings
1/2 lb yak meat or 1/2 lb beef,
ground
1/2 onion, finely chopped
3 garlic cloves, finely minced
1 ounce Chinese wine (xiaoshing)
2 teaspoons flour
2 teaspoons soy sauce
1 jalapeno pepper, seeds removed,
finely minced
1 (12 ounce) package wonton
wrappers
1 few large lettuce or 1 cabbage
leaf
For the dipping sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon chili oil
Directions:
With your hands, thoroughly mix
the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and
jalapeno.
Lay out a few of the wonton
wrappers and spoon a small amount of the filling into the center of each.
Fold the wonton wrapper in two
and then pinch the edges to make a tight seal.
Line your steamer basket with the
cabbage or lettuce leaves.
Add the dumplings (don't let them
overlap) and steam for 30 minutes.
Meanwhile, mix the dipping sauce
ingredients.
Serve the dumplings hot with the
dipping sauce.
Red Rice
1 cup (240 ml.) Bhutanese
Red Rice
1½ cups (360 ml.) water
Pinch of salt
You may cook in a rice cooker or
bring to a boil in a heavy saucepan, cover, lower the heat and simmer for about
20 minutes.
off the heat, let stand covered
for 4 minutes, then fluff with a fork and let cool.
½ cup (120 ml.) finely chopped
scallions
¾ cup (180 ml.) finely chopped
red bell pepper
¾ cups (180 ml.) dried
cranberries (or mango or other dried fruit; Craisens also substitute well),
roughly chopped
¾ cup (180 ml.) toasted pecans,
roughly chopped
When rice is cool toss together
with above ingredients, then add dressing to taste.
Dressing:
¼ cup (60 ml.) olive oil
½ cup (120 ml.) white wine
1 clove garlic, finely chopped
1 tablespoon (15 ml.) sugar
2 tablespoons (30 ml.) lemon
juice
1 teaspoon (5 ml.) fresh ginger,
grated
Whisk together, let stand for
20-30 minutes
Chill (to let rice soak up
dressing) and serve
Spicy Chicken
1 Tbsp oil
3 cloves minced garlic
2 Tbsp red onion, finely chopped
2 Tbsp ginger, minced
½ cup leeks, finely chopped
1 lb chicken, cut into 1-inch
pieces
3 chilis, sliced
1 small tomato, finely chopped
½ cup water
sea salt, to taste
2 Tbsp cilantro, finely chopped
Directions
1. Heat oil in a large Chinese
clay pot. Add garlic, ginger, onion, and leeks in it. Stir, and sauté until
lightly browned.
2. Drop chicken, chilies,
tomatoes, and water. Mix well.
3. Reduce the heat, cover with
lid, and cook for about 20 minutes or until chicken is done.
4. Taste and season it with salt.
SERVING
5. Garnish with cilantro and
serve spicy chicken hot.
TIPS
Add more water while cooking if
the sauce becomes too thick.
You can add diced potatoes while
cooking.
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