Momos are dumplings with origins in Tibet. They were introduced to and became a popular food of Nepal and Northeast India after being brought to the area by Newar merchants that traveled between the Kathmandu Valley and Tibet. The dish has seen a large increase in popularity in recent times due to the Tibetan and Nepalese diaspora. It can now be found all over South Asia, both in it's original form and in more modern iterations. .
Traditional Tibetan momos are a steamed wheat flour dumpling, stuffed with ground meat (often times Buffalo or Yak). Nepalese momos are thought to have taken that recipe and adjusted the seasonings to what was available. Nowadays, momos can be found with any number of stuffings. From the more traditional meats, to potatoes, vegetables, paneer (an Indian style fresh cheese), and more. They also range from the traditional steamed momos, to pan fried momos, deep fried momos, and chilli momos.
The dish pictured here are chilli buffalo momos. The chilli is a very Indian style tomato based sauce, made with garlic, onions, chillies, and peppers. I consider momos, and their various forms as one of the first ever examples of Asian-Fusion food. .
So... Shut the front door!
I just made 3 types of Asian food in one meal!
Had left over uncooked 'indi manok' from the event on Sunday...(My Filipino vegan version of a chicken). It was to be used for pop corn manok but felt like having Japanese and Thai food for lunch so here goes... Japanese- Sweet chili, banana ketchup, soya sauce, grated ginger and garlic for the marinade and glaze for the manok.
Thai- Spinach and asparagus morning glory. Coconut rice.
Pinoy- black coffee
We have coffee with all our meals lol!
Happs with this...buon appetito!
I morgen afholder vi andet arrangement hvor vi inviterer en kendt Aalborg kok indenfor! Denne aften byder vi velkommen til Vinh fra @restaurantfusionaalborg, hvor han skal give sit bud på en deluxe suppe! Vi har få billetter tilbage, så skynd dig at få billet gennem migogaalborg 😄🍜 #namnoodles#namnam#asianfusion#spicyseafoodsoup#eatslurprepeat
When emo elmo feasts with friends 🤗🤗 Elmo decided to try the New Zealand lean lamb meatballs rice bowl that comes with mango salsa and kidney beans today. Birdie gal can't decide if she wants her mushroom sandwich or salmon rice bowl. 🤔 And 七仔 is eyeing on the Japanese rice than it's own chicken tikka rice bowl. 😏 #娃娃看世界#sgfnb#asianfusion#halalfood#pokebowl#tpc
So tonight I was inspired and gave @gimmesomeoven's egg drop soup a go.. safe to say it's delicious!! I am officially hooked. I am feeling a little under the weather at the moment, so this is just the pick me up I needed!!
Branding for @ramenandsazeracs supper club series we created in collaboration with @pins_artist and @georginamaysaunders for dream client @diirtydianna. The first of many creative explorations with this collective. Cant wait for this Sunday the 29th. For tickets find the link in bio. #asianfusion#supperclub @darjeelingldn
Get in early for this year’s Rugby Lunch at Chu the Phat! For $80 you will receive a 3-hour beer and wine package and our lunch banquet! With guest speakers and prizes to be won through the evening, this is not an event to miss!
Final meal in #Melbourne was the trip to #AsianFusion Mecca, @chinchin, where the remaining survivors of the #MelbourneCrew @soondiggity @kevinloo and myself attempted to recreate the general good vibes and magic from our #RicePaprScrs dinner with our choice of dishes: #Duck Larb, #wagyu beef #PadSeeuw and #Crispy duck.
Unfortunately, the highlight of the meal turned out to be the side salad, with the duck Larb not resembling anything a Larb should be (save for roasted rice), non-existent #wokhei for the pad seeuw, and a heavy hand of salt for the duck destroying most of the flavour profile left.
RicePaprScrs 1 : ChinChin 0