These are the ingredients you are going to need for everything.
|Fresh Ingredients||Amount||Which Part of Mo:Mo Recipe|
|Round Wraps||1 pkg holds around 60||Filling|
|Lean Ground Turkey||1 lbs||Filling|
|Onion||One large one cut in half||Filling and Sauce|
|Serrano Peppers||2 *Optional||Filling and Sauce|
|Tomatoes||6-8 Whole Ones||Sauce|
|Curry Powder||Around 16 dashes or 1/4 to 1/3 cup||Filling and Sauce|
|Turmeric||Around 2-3 dashes or 1/8 cup||Filling and Sauce|
|Garlic||Two spoonfuls||Filling and Sauce|
|Ginger||Two spoonfuls||Filling and Sauce|
|Seasame Seeds||1/4 to 1/2 cup||Sauce|
|Salt||A few table spoons||Filling and Sauce|
|Water||A few cups as needed||Sauce|
|Cooking oil||2-3 Tablespoons||Sauce|
First we're going to chop all our fresh ingredients up so make sure you wash all your produce and your hands.
Take your whole tomato
Chop it in half.
Then chop it in quarters.
Then chop that into 8 pieces like this.
Then chop each one of those into thirds like this.
When you're done with that put them all in a bowl and put aside for the sauce later.
Chop the ends off. You can save the ends and chop them up later for salads if you like but you don't need it here.
Trim the tops off too.
Slice the scallions very thin. This is very important because they will be going in your momo filling.
Place the scallions in a bowl and set aside for the filling later.
Serrano peppers are two parts because one pepper goes into each recipe.
They are optional but to me the recipe just isn't the same without them.
You may also like to add more peppers depending on how spicy you like your food or how spicy the pepper is.
Get out your two peppers.
Take the first pepper and trim off the top and bottom.
Then slice it up like normal as shown here.
It's not so important how thin you chop it because it's going in the sauce.
Make sure it's sliced though because you don't want a big bite of pepper.
Slicing the second pepper is a little more tricky.
Without cutting the top or bottom off first slice it length wise like this.
See this is what I mean.
Then slice it length wise perpendicular to the last cut like this.
Now thinly slice the pepper and it should be coming out in little quarters.
Again here it is important to chop it small because it's going in the filling.
Place your peppers in their bowls and set them aside for the sauce and filling later.
I have a large sweet onion here. You may pick the onion you prefer.
Chop the top and bottom off your onion.
I chop an onion different since I learned this recipe from my Nepali friend.
I used to peel it first and then chop it up.
Now I chop it a little bit before I peel it.
Now chop it in half and peel the outer skin off.
One half of the onion is going in the filling and the other half is going in the sauce.
You may choose to use one half of the onion for both recipes depending on your preference.
I light a candle to absorb the onion smell some to prevent tearing.
I am going to use the larger half of the onion for the sauce.
Starting with the smaller half of the onion I am slicing it thinly for the filling.
I am making sure this half of the onion is diced up small.
It's no so important how big or small you are chopping up the other half of the onion as it's going in the sauce.
Set the onions aside in their different bowls for later. Do you see the difference in how they are chopped?
I am doing this now to have it ready later but some wait till the very end to do this part.
Chop the ends off your cilantro and throw them away.
Start chopping it up evenly like this.
It should look about like this when you're done.
Now set it aside in a bowl for the sauce later.
Normally I buy the minced ginger in a jar from my store but they stopped carrying it.
You may find it in a jar near the garlic section or in raw root like I have here.
We're going to have to peel this root.
So start peeling it in all it's funny directions.
I cut mine up to get at all the angles. This is the peeling to actual root ratio.
You want to mince it up best you can and get about two spoonfuls for each recipe.
This is important. You don't want to put too much ginger because it will over power your recipes.
It's ok if you have leftover root. Put it aside because you'll make Momo's again!
Set your ginger root aside in their bowls for later.