Momo In America

     Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt,

First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate

The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and

mother prepare them. First, we made the masa, then we spread the masa on corn husk. After

It begins with rice. It is cooked to perfection, then stirred into boiling milk and cinnamon. We allow it to simmer, stirring until it reaches the desired consistency.

blistered shishito peppers tossing in salt and lemon juice and toppeed with sesame seeds. As

Hmong culture relies on many different methods for cooking meals and they are stir frying, boiling, steaming and roasting over an open fire. Vegetable oils and pork fats are the primary fats used in cooking if an oil is needed. Seasoning are also an essential part of cooking, they use soy sauce, hot peppers, ginger, garlic, coconut and lemon grass which are all quite commonly used. The Hmong culture does not usually use salt and pepper, since it was not readily available in Laos. But it is been found in more and more of American Hmong kitchens.

Add meat and vegetables with Creole seasoning, sea salt, Worcestershire sauce, Liquid Smoke and ground chipotle. Stir to combine thoroughly.

beef mixed with the green beans, as well as onion. Sometimes the rice is with cabbage or other green

First you need to prepare the dough. The dough is made from masa harina, fat, and liquid in this case water. To make it easier for a person such as myself I just go to the store and buy the dough already made. This gives me a job of just preparing the dough more with a bit of water. After you could mix the dough with your clean hands or any other object that mixes.

Then saute onions, garlic and a bit of red chili in olive oil – he called this sablada. Now, remember, this is important, don't let the olive oil get too hot, keep it at a low heat. Soak the bacalhau for 2 days, changing the water each day. Boil it in milk for 15 minutes and then flake it into the onions and saute until the codfish soaks up the olive oil. Make a well in the mashed potatoes and add the onions and the flaked bacalhau. With a wooden spoon, add egg yolks into a BIG measuring cup and beat it like a mayonnaise. This will take a long time, but keep beating until it thickens. Spread the mayonnaise on top of the bacalhau and onions, and bake it in a 425F oven until bubbling and browned on

Blend all the above ingredients together with 1 ounce or 4 teaspoons of whole wheat flour.

The potatoes I used had been around for a while so were quite 'eye-y ' so my first job was to wash them, clean out any eyes and cut them into quarters. Each chunk of potato should be bite-sized. Once the oil is hot, add the potatoes. I like to dab them with paper towel to dry them first. Stir the potatoes and turn the heat to medium-low.

Add black pepper into the flour bowl and stir it in circles to blend the pepper in with the flour.

Sauce is very necessary to excel the taste of our product, in-fact it is the must have product while serving momos. The unique and appetizing taste of our sauce will exceed the customer’s expectation. The main ingredients of our sauce is tomatoes, cooked with garlic and other piquant products. Considering the customer’s demand, our sauce will serve the spicy level on the product. Hence, we will be creating three spicy level: Mild, Medium and Hot. Unlike other dumplings, who serve soy sauce and spoonful of sauce, our momos will be serving approximately 10 ounce of sauce per one serving of momos (includes 10 pieces).