Nepalese Momos

Chicken filling:

-          500g minced chicken

-          ½ red onion, chopped

-          ½ cup green onion, finely chopped

-          ½ cup fresh cilantro, finely chopped

-          1 tbsp garlic, minced

-          1 tbsp ginger, grated

-          1 tsp turmeric

-          1 tsp red chili powder

-          1 tsp garam masala

-          Salt

-          2 tbsp melted butter or ghee

Punchy Chutney

-          1 tbsp vege oil

-          2 red chilies, chopped

-          1 tbsp garlic, minced

-          1 tbsp ginger, grated

-          4 medium tomatoes, chopped

-          ½ tsp turmeric

-          1 tsp chili powder

-          Salt

-          2 tbsp toasted sesame seeds

-          ¼ cup fresh cilantro

To serve

-          Chili oil, optional

-          Cilantro

-          Sesame seeds

 

1)      Steam dumplings on medium to high heat for 8/10 minutes

2)      To make chutney, heat oil on medium. Add chili, garlic, ginger and fry until fragrant, about 1 min.

3)      Add tomato, turmeric, chili powder and salt. Cook 5 minutes until tomato soften.

4)      Add sesame seeds and cilantro. Blend until smooth.

5)      To serve, spoon a generous amount of the chutney onto the serving dish followed by the dumplings. Drizzle with some chili oil and top with fresh cilantro and sesame seeds.

 

 

@brendan_pang

https://www.facebook.com/reel/1657238285079102

 

Gyro Doner

Marinating

- Chicken to be pounded 2lbs

- Greek yogurt 2 cups

- Paprika 1 tbs

- Cinnamon powder 1 tsp

- Cumin powder 2 tsp

- Cayenne pepper 1/2 tsp

- Coriander powder 1 tbs

- Garlic 2 tbs

- Salt 1 tbs

- Pepper 1 tsp

- Oregano 1 tsp

- 1 lemon juice

- Olive oil 1/4 cup

- Bake 400F/200C 60-90 min

Tzatziki

- greek yogurt

- dill

- lemon

- garlic

- cucumber

- cilantro

- Salt and pepper

- Evoo

Bread

- Water 250ml

- Flour 3 cups

- Yeast 1 tbs

- Sugar 1 tbs

- Salt 1 tbs

- Cover and rest 30 min

- garlic

- cilantro

- oregano

Served with cut onion and tomatoes

Recipe: Rendang

Ingredients A

• 14 shallots
• 7 garlic
• 100g red chili big + 3 cili padi
• 1 thumb ginger
• 1/2 tsp pepper powder

Ingredients B

• 5 lemon grass white parts
• 3 pcs bay leaves
• 6 kaffir lime leaves
• 2 turmeric leaves
• 1 star anise
• 1 thumb galangal

Method

1. Wash 1 kg chicken
2. Grind all ingredients A. Mix with chicken in the wok and out on fire. Cook until the chicken changes color.
3. Add ingredients B, light santan. Cook until the gravy thicken a bit and slow down fire.
4. Add thick santan, kerisik and adjust taste with salt, sugar and asam keping.

Kung Pao Chicken

1. Toast 1 tbsp Szechuan peppercorns until lightly golden. Grind into fine powder and sieve.
2. Prepare mixture of 2 tbsp soy sauce, 1 tbsp rice wine white vinegar and 1 tbsp honey in a bowl.
3. Prepare combination of 1 tbsp cornflour and 2 tbsp water.

Cooking:

1. Chop chicken into bite-sized chunks and toss in cornflour to coat.
2. Fry the chicken until golden brown. Put aside.
3. Heat oil. Add garlic (4 cloves) and ginger slices until golden brown.
4. Add spring onions and 4 dried red chilies.
5. Add soy mixture. 
6. Add Szechuan pepper powder.
7. Thicken with cornflour paste.
8. Add fried chicken and toss until warm through.
9. Add toasted 50g cashew nuts.
10. Garnish with coriander leave.