It took a great amount of self persuasion to pick the Tibetan Momo as today’s menu, not because they melt in the mouth but because these dumplings are traditionally filled with 
Yak meat. I made do with pork since I do not have any deep seated desire to eat yak flesh. Also, ground pork with a healthy amount of fat is what makes them plump and juicy.The meat is combined with onions, ginger, garlic, chilies, cilantro, salt and a dash of soy sauce. (optional) They are filled into wanton wrappers and steamed in batches till cooked. They can be served steaming hot or pan-fried with a special chutney.Momo chutney is versatile and can be eaten with anything- sometimes I slather my roast chicken sandwich with it, or throw a spoonful over my noodles. It is a paste of onion, red chilies, garlic, tomato, pinch of salt and sugar and lemon juice, made by simply combining all the ingredients in a blender. It is then cooked briefly in very little oil and served at room temperature.
I had time to do a chocolate tart- this is what happens when you read recipe books in bed......
Coming up next: Thailand
You guessed it - Thailand!!!
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