Nepali food can be spicy, but the level of spiciness can vary depending on the dish and the individual preferences of the cook. Nepali cuisine tends to use fewer spices than some other South Asian cuisines, such as Indian cuisine, and is generally not as spicy as some other regional cuisines.
Chicken Momo is one of the traditional dishes of Nepali Cuisine that is popular in Tibet, and Indian regions. It is filled with a mixture of minced chicken, soya sauce, black peppers, onion, garlic and vinegar that are all stuffed inside the thin dough that is sealed to its edges which are steamed and served hot together with different sauces.
Chicken Momo is a type of South Asian dumpling which is either steamed or fried. It was invented in Nepal way back 14th century and is initially a Newari food in Kathmandu Valley. This traditional delicacy is native among Nepalese and Tibetan communities in Bhutan, as well as people in Ladakh, Northeast India and was popularized among the other regions of India.
This half-moon shaped delicacy is wrapped with juicy fillings which are consisted of vegetables or meat together with spicy tomato chutney, . It is one of the popular street foods around Southern Asian counties.
10 FACTS ABOUT MOMO
1. MOMO IS THE COLLOQUIAL FORM OF THE TIBETAN WORD “MOG MOG”
It is said that momo came from the Tibetan origin that refers to a filled buns or dumplings.
2. MOMO IS DIFFERENT FROM DIM SUM
Momos are thicker dumplings compared to traditional Chinese dim sum. The sauces that are being served together with momos are far thicker than the chili oils and any other dipping sauces of dim sum.
3. THE SAUCES ADD MORE TASTE TO THE MOMOS
The sauces are the important accompaniments of chicken momos for it to have an extra and perfect juicy and spicy flavor.
4. A TRADITIONAL DELICACY IN NEPAL, BHUTAN, SIKKIM, ASSAM, AND NORTH BENGAL
Usually Momo are served hot with different types of spicy sauces and passed down through generations.
5. THE TRADITIONAL MOMO STEAMER IS CALLED ‘MUCKTOO’
Mucktoo is the name of utensil used for steaming momo and is made of metal and sometimes bamboo.
6. IT CAN BE A PART OF TRADITIONAL TIBETAN NOODLE AND SOUP BOWL
Momos are commonly served as a part of thukpa, a traditional noodle and soup bowl which is mostly comprises of meat broth and vegetables.
Thaipo is a large form of momo. It is thrice the size of the average momo and considered as one of most in-demand street foods delicacy.
8. THE ONE WHO BROUGHT MOMO TO INDIA
Momos are so popular in Nepal and theory says that the Newar merchants of Kathmandu brought chicken momo across India during their trades.
Momo is the fast food version of Nepal that serves as a staple of local diet and item for budget travelers.
10. MOMO’S FILLING WAS ORIGINALLY MEAT
The original filling of chicken momo is actually meat especially yak due to the scarcity of vegetables in Tibet.
WHAT MAKES A MOMO SO DELICIOUS?
When it comes to the taste and quality of the momo once it is prepared is it really depends on what are the ingredients being used. The dough must be fresh and have a high quality. The stuffing can be meat or vegetables and needs to be minced well as well as flavored with garlic and ginger.
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