Momo recipe - Gwen Books

I’ve been fueling my wanderlust by culinary measures — making delicious Thai spicy shrimp salads filled with sweet pomelo and snacking on French Truffle Frites; trying out recipes in my dusty cookbooks now that I have more time to do so.

If I can’t go to these places, at least I can be transported there by my taste buds! The Gift from Bhutan & Amankora. I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish.

The Gift from Bhutan & Amankora. I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish. Do you remember the first time you dined on a tangy spice infused chicken and date tagine in Morocco? And then schlepped a clay tagine home to create a full blown Moroccan Feast – guests in exotic caftans, babouche (shoes), and of course accompanied by ancient folk music. I’ll never forget that spicy summer evening in my garden.

Our initial evening Amankora Thimphu pre-prandial cocktail hour included amid a platter of morsels, a humble dumpling, known as a Momo, accompanied by a fiery red chili sauce. Who knew it would become the precious darling of Bhutan and virtually demanded by our travel group exploring Amankora Lodges. Momo became a rally cry from thereafter. An absorbing 10-day Aman Adventure enriched by sampling Bhutanese cuisine including: Yak steak with radish red chili, diced chicken curry with glass noodles, chili cheese and Yak butter tea.

On a wintry snowy morning, I requested a Momo cooking class at Amankora Paro – as Amankora is inclined to do, please their guests, Chef invited me to the kitchen for a personal class, just like that!

Chef ‘s Tej Bakadur Rai and Richard Bia at Amankora Paro, Kadren chela! And of course, compliments to Mark who alerted each Lodge of our Momo Addiction!

I’m eternally grateful !

I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish. Do you remember the first time you dined on a tangy spice infused chicken and date tagine in Morocco? And then schlepped a clay tagine home to create a full blown Moroccan Feast – guests in exotic caftans, babouche (shoes), and of course accompanied by ancient folk music. I’ll never forget that spicy summer evening in my garden.

Momo Heaven, served in a traditional hand made local basket. Use caution with the fireworks in your mouth red chili!

As we drove through the villages and countryside from Amankora Thimphu to Amankora Punakha, I casually queried Mark Wright, Amankaro Thimphu Manager, will we be able to enjoy Momo’s for lunch on arrival? Mark hesitated and murmured, in his very proper British accent, ah Gwen, Momo’s are usually served pre-dinner. Pardon me?! Frantic texting ensued from the back seat and we were thrilled to again snack on Momo’s on arrival at Punakha Lodge.

There are three types of Momo ingredients: Beef, Cabbage & Cheese and Pork- the shape indicates the filling.

We became addicted to Momo’s and required three times a day offering! Mark alerted each ensuing location to advise we consumed Momo’s for breakfast, lunch and dinner. Warn Chef, we have fervent Momo Maniacs approaching each lodge.

Amankora arduously tracks guest likes and dislikes, penchants and weaknesses – one late evening at Amankora Punakha, I skipped dinner as we enjoyed a wonderfully bountiful lunch. At nine, I called to request help with my fireplace and seeking the fabulous, also slightly addictive, hot water bottle for my bed – I was gently reminded by staff that I hadn’t dined yet – oh, a couple of Momo’s and a glass of Chenin Blanc will suffice.

With that, on a wintry snowy morning, I requested a Momo cooking class at Amankora Paro – as Amankora is inclined to do, please their guests, Chef invited me to the kitchen for a personal class, just like that!

Chef ‘s Tej Bakadur Rai and Richard Bia at Amankora Paro, Kadren chela! And of course, compliments to Mark who alerted each Lodge of our Momo Addiction! I’m eternally grateful.

Momo pop up or pre-prandial treats in my garden once I master Yak Chili Stew, Yul Chum (Bhutanese local white rice), Kewa Hanstey Tshem ( Local potato curry with spinach).