Chinese Cuisine

Momos Dumplings


Momos – Dumplings

Momo is a type of steamed dumpling with some form of filling. Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, and vegetable and meat combinations. Momo are traditionally steamed but can also be deep fried or pan fried. Momo is usually served with chili garlic sauce and pickled daikon ((i.e. pickled raddish) in Tibet whereas in Nepal popular dipping sauces include tomato based chutneys or sesame based sauces – source – wikipedia

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. I have used store bought pastry wrappers. You get packs of 24 wrappers.  This recipe makes 35 momos.

Chicken Momos
Ingredients

  • 1 lb. Chicken mince, drained well
  • 1 Carrot, chopped fine (or celery)
  • 2 spring onions with greens, chopped fine (shallots or normal onions can be subs)
  • 1” pc. Ginger, chopped fine or 1 tsp. ginger paste
  • ½ bunch fresh coriander leaves, chopped fine
  • 1 ½ tsp. salt or to taste
  • ½ tsp. cumin powder
  • 2 tsp. soy sauce
  • 2 tsp. olive oil

Method

  1. Mix all the above ingredients and add a little water if you feel the mixture is too dry. 
  2. Take a pastry sheet and moisten the edges.
  3. Place a tsp. of chicken mixture and crimp the edges of the pasty to form a crescent shape or a round shape. 
  4. Set aside
  5. Can be frozen at this stage

To cook:

  1. Steaming:

Grease a steamer plate or container (or use bamboo baskets) and steam the momos for 15 to 18 minutes.

I thought the below method are quicker and easier, so used these two methods.

  • Frying+ Steaming:

Place a batch of momos on a frying pan with a little oil.  When all sides are brown, add some water to the pan and cover with a lid and let seam cook till the water dries up.

  • Boiling :

Place a vessel, quarter filled with water.  When it starts boiling, put the momos and bring to a boil.  Then add cold water (room temp) and let it boil.  Once again add cold water and let it boil.  Repeat this 3 times.  Then remove with a slotted spoon.

Serve hot with dipping sauce or chutney.

To make dipping sauce:

Add ¼ cup soya sauce to a bowl and add ½ the quantity of lemon or chilli sauce in vinegar.  Mix and use to dip the momos or drizzle over the momos in individual bowls and serve.

Chinese Chow


  • Chinese Chow

Chinese Chow

This is a favorite at home. Usually made with assorted veggies, mushroom, bean sprouts etc. But this recipe is made with the following ingredients. I have used mortadella as we don’t get pork products here, but if you use good quality bacon instead, this recipe would go to another level.

I normally serve it with baked beans in tomato sauce.

Take one can of baked beans. Fry one chopped onion in oil, add a chopped green chilli and garlic, saute till onions are translucent, then add the baked beans and cook till it begins boiling. Check seasoning and serve with Chinese chow.

Ingredients

  • 250 gms Spaghetti
  • 3  Carrots
  • 100 gms. French beans
  • 3 green capsicusm (or any color)
  • 1 bunch spring onions
  • 1 cup green peas
  • 250 gms. Mortadella (or ham or chicken, shrimp etc.)
  • 3 eggs
  • 2 tbsp. soya sauce
  • Salt and pepper to taste
  • Oil as required

Method

  1. Cut the carrots, french beans and capsicums into juliennes. 
  2. Chop the spring onions and slice the mortadella. 
  3. Heat a deep vessel, add 1/4 cup oil and stir fry each of the vegetables separately starting with mortadella, spring onions, carrots, french beans, peas and capsicums.
  4. Drain and remove each vegetable and set aside, cover to keep warm.
  5. Meanwhile, when frying the vegetables, heat a pot of water and add salt, when it begins to boil add the spaghetti and cook for 10 to 12 minutes till al dente (firm and not mushy).
  6. Drain. Rinse with cold water if desired.
  7. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well. 
  8. Add more oil if required. Add the vegetables, soya sauce, salt and pepper and mix well.
  9. Break the eggs in a bowl and season with salt and pepper.
  10. Beat well and pour into a hot greased skillet and fry the omlette on both sides. 
  11. Remove to a board and cut into small cubes. 
  12. Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
  13. Shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version
  14. If using non-veg ingredients, make sure to fry them first i.e. before the spring onions. 
  15. Be creative and use as many or as little veggies as available.

Deep Fried Shrimp Balls


Deep Fried Shrimp Balls (in sweet & sour sauce)
Deep Fried shrimp balls (as an appetiser)

These delicious, super crispy and crunchy shrimp balls make a great appetiser to complement any chinese or other meal. Serve with ketchup, or any other chinese dipping sauce.

Serve it also as a main chinese accompaniment with noodles or rice, with a sweet and sour sauce.

Deep Fried Shrimp Balls

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 2 Cups chopped shrimp, large or small pieces as desired
  • 2 strips bacon
  • 1 medium onion chopped or 3 to 5 water chestnuts chopped
  • ½ tsp. pepper powder
  • 1 tsp. salt
  • 2 tsp. corn flour
  • 1 egg beaten
  • 6 slices bread, chopped into fine cubes (Use more bread if required)
  • Oil for frying

Sweet and sour sauce

  • 2 tbsp. tomato paste
  • 2 tbsp. rice vinegar (or regular vinegar)
  • 2 tbsp. fresh orange juice
  • 2 tbsp. light soya sauce
  • 5 tsp. brown sugar
  • 2 cups water

Method

  1. Clean, devein and chop shrimp. 
  2. Chop the bacon strips.  ( have used beef bacon).
  3. Mix the shrimp, bacon and chopped onion (or chestnuts) with the beaten egg, pepper powder, salt and corn flour. 
  4. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine.
  5. Cut out the sides of the bread slices and discard.
  6. Chop the bread.
  7. Add a handful to the prawn mixture. 
  8. Keep the rest for coating the shrimp balls. 
  9. Heat oil in a wok. 
  10. Meanwhile form the shrimp balls
  11. When the oil is heated, reduce the flame and fry the shrimp balls in batches.
  12. Remove and keep aside.
  13. Serve as an appetiser with any sauce or dip.
  14. Alternatively serve in sweet and sour sauce as a side dish with Steamed rice, fried rice or noodles.

To Make Sweet & Sour Sauce –

Mix the tomato paste, vinegar, orange juice, soya sauce, brown sugar, corn flour and water.  Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Taste and add salt if required.

Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.

Deep Fried Shrimp Balls in Sweet and Sour Sauce

Sweet Corn and Chicken Soup


Sweet Corn Chicken Soup

This soup (and the hot and sour soup) is the favorite of everyone in our family. So making a small quanity does not serve the purpose at all. It must be made in a huge pot so we can have sufficient seconds!

This recipe has chicken soup cubes for the stock, to keep it simple and quick. If you wish you may make the stock from scratch with chicken.

Sweet Corn and Chicken Soup

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Large Boneless Chicken Breast (two cups shredded chicken)
  • 2 cans Corn Cream Style (approx. 400gms each)
  • 4 to 8 Chicken soup cubes for the stock
  • ½ tsp. pepper powder
  • ½ tsp ginger garlic paste
  • 4 eggs
  • 2 tbsp. Corn flour
  • 8 to 10 cups water

Method

  1. Take a pot for the soup, add 8 cups water and place on heat. 
  2. Add the soup cubes, I have added 8 cubes one for each cup of water. 
  3. Stir to dissolve and bring to a boil. 
  4. Add the ginger garlic paste and pepper powder.  
  5. Cook till the cubes are fully dissolved.  
  6. Salt is not required.  If you are using less cubes then add salt as required. 
  7. Taste for salt.  I added another two cups of water as it seemed salty. 
  8. Meanwhile, shred the chicken breast into small pieces or strips.
  9. Add to the stock and bring to a boil. 
  10. Reduce heat and cook for 15 to 20 minutes. 
  11. When cooked, add the corn cream style and simmer for 5 minutes.  
  12. Beat the eggs in a bowl
  13. Make a slurry with the corn flour and some water. 
  14. Add the corn flour slurry to the chicken corn mixture. 
  15. Stir and cook till the broth thickens. 
  16. Check seasoning. 
  17. Stir the soup and while stirring add the beaten eggs in a steady stream and stir vigorously to break up the eggs so they form strands. 
  18. Let cook 2 to 3 minutes and remove from heat. 
  19. Serve hot with soya sauce, chilli sauce and if you like it spicy add some sriracha or hot sauce for garnish.

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