Asian Recipes

Chicken Momos

  • Ingredient
  • Quantity
  • Unit

  • Minced Chicken

    200 | Grams

  • Chopped Garlic

    15 | Grams

  • Chopped Ginger

    10 | Grams

  • Chopped Green Chilli

    1 | No.

  • Chopped Spring Onion

    20 | Grams

  • Chopped Coriander

    5 | Grams

  • Chopped Onions

    40 | ML

  • Salt

    To | Taste

  • Soya Sauce

    5 | ML

  • Aromat Powder

    5 | Grams

  • Rice Paper Sheet

    1 | PKT

  • Water

    400 | ML

  • Refined Oil

    100 | ML

  • 1. For the Momo Filling – In a bowl add the minced chicken, chopped garlic, chopped ginger, chopped green chilli, chopped spring onion, salt, chopped onions, soya sauce and aromat powder. Mix well.
  • 2. For the Skin – Take a deep bowl, add room temperature water and soak the rice paper sheet for 1 min.
  • 3. Now, place the soaked sheet on chopping board and add the momo filling and wrap it.
  • 4. For the Pan Frying – In a non-stick pan, add refined oil and heat it. Then pan fry the momos on both sides for a minute each, till both sides are crispy.
  • 5. Serve hot with Momo Chutney!
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Shaung La Tang with Vegetables

  • Ingredient
  • Quantity
  • Unit

  • Vegetable stock

    1000 | ML

  • Shredded cabbage

    100 | Grams

  • Julienne carrots

    75 | Grams

  • Glass noodles

    50 | Grams

  • Diced tofu

    40 | Grams

  • Chinkiang vinega

    20 | ML

  • Dark soya sauce

    10 | ML

  • Salt

    To | Taste

  • Light soya sauce

    20 | ML

  • Aromat powder

    5 | Grams

  • Shredded black fungus

    50 | Grams

  • Cornflour

    25 | Grams

  • Shredded spring onion

    20 | Grams

  • Coriander leaves

    For | Garnishing

  • 1. In a deep pan, add the vegetable stock/water and bring it to a boil.
  • 2. Add the cabbage, carrot, black fungus and glass noodles.
  • 3. Now, add the light and dark soya sauce and Chinkiang vinegar.
  • 4. Finish with salt, spring onion, tofu and coriander leaves.
  • 5. Mix the cornflour with equal amount of water and add into the boiling hot soup.
  • 6. Serve Hot.
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Sweet Corn Vegetable Soup

  • Ingredient
  • Quantity
  • Unit

  • Vegetable stock

    1000 | Grams

  • Chopped carrots

    80 | Grams

  • Chopped Beans

    80 | Grams

  • Corn kernels (Roughly blended)

    80 | Grams

  • Salt

    To | Taste

  • Aromat powder

    4 | Grams

  • Black Pepper Powder

    10 | ML

  • Cornflour

    20 | Grams

  • 1. In a deep pan, add the vegetable stock/ water.
  • 2. Now, add the vegetables and let it boil for 2-3 minutes.
  • 3. Add the roughly blended corn and let it boil.
  • 4. Add salt, pepper and aromat powder.
  • 5. Mix the cornflour with equal quantity of water and add to the boiling soup.
  • 6. Serve Hot.
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Thai Pomelo Salad

  • Ingredient
  • Quantity
  • Unit

  • Pomelo

    200 | Grams

  • Sliced Onions

    25 | Grams

  • Sliced Scallions

    20 | Grams

  • Tamarind Pulp

    15 | ML

  • Lemon Juice

    10 | ML

  • Aromat Powder

    5 | Taste

  • Salt

    To | Taste

  • Chopped Red Chillies

    10 | Grams

  • Chopped Garlic

    8 | Grams

  • Chopped Jaggery

    10 | Grams

  • Light Soya Sauce

    10 | ML

  • Ingredient
  • Quantity
  • Unit
  • 1. In a big bowl, add the pomelo.
  • 2. Add all the ingredients and mix well.
  • 3. Serve chilled.
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Lemon Coriander Vegetable Broth

  • Ingredient
  • Quantity
  • Unit

  • Vegetable stock

    1000 | Grams

  • Chopped carrots

    80 | Grams

  • Chopped Beans

    80 | Grams

  • Chopped Baby corn

    80 | Grams

  • Salt

    To | Taste

  • Aromat powder

    4 | Grams

  • Lemon Juice

    10 | ML

  • Coriander stems

    20 | Grams

  • Cornflour

    20 | Grams

  • Coriander leaves

    For | Garnishing

  • 1. Ina deep pan, add the vegetable stock/ water.
  • 2. Now add the coriander stems, salt and aromat powder to it.
  • 3. Add the chopped vegetables and allow it to simmer till the vegetables cook.
  • 4. Finish with lemon juice.
  • 5. Mix the cornflour with equal amount of water and add into the boiling hot soup.
  • 5. Garnish with coriander leaves and serve hot.
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