C Momo

C Momo is a saucy, fiery momo dish for people who want extra flavor and extra heat.

Ingredients

• 20 pieces Steamed momo
• 6 Dried red chili, soaked and ground
• 3 Green chili, slit
• 1 large Capsicum, cut in squares
• 1 large Onion, cut in squares
• 1 tbsp Garlic, minced
• 1 tsp Ginger, minced
• 3 tbsp Tomato ketchup
• 1 tbsp Soy sauce
• 1 tsp Vinegar
• 1 tbsp in 1/4 cup water Cornflour slurry
• 1/4 cup Spring onion, chopped
• 3 tbsp Vegetable oil
• to taste Salt

Steps

1. Serves 2 and lands firmly on the hot side. Steam the momo, then pan-crisp them briefly in a little oil so they hold up in the sauce.
2. Soak the dried chilies in hot water for 10 minutes and grind them to a coarse paste.
3. Get a wok smoking hot, add the oil, then the garlic, ginger and green chilies for 20 seconds.
4. Stir in the ground chili paste and fry it until the oil turns deep red and separates.
5. Throw in the onion and capsicum and toss hard for 2 minutes so they keep their crunch.
6. Add ketchup, soy sauce, vinegar and a splash of water, then the cornflour slurry, and cook until the sauce turns glossy.
7. Tip in the momo and toss to coat every piece, finish with spring onion, and serve immediately.

Nutrition

You might also like

• Chatpate
• Laphing
• Panipuri
• Wai Wai Sadeko

← All recipes