Feast in the East Recipe by Nicole Borland
As we’ve looked at in past issues, there is a plethora of international options in Old East Village when it comes to restaurants. While you tuck into one of the many menu options, there are also many that offer ingredients to take your homemade meals to the next level. Previously, we’ve explored Italian street food, the wonder that is kimchi, and now we’ll head to Nepal and immerse ourselves (and our momos), in the absolute delight known as jhol. Jhol is a brothy, soup-like sauce that is made for dunking your steamed momos or eating all together as a dumpling soup. What OEV-specific ingredient do you need for this you ask? Prepared frozen momos from the Momos At The Market pantry store of course! These little items can be purchased on-site at The Market Western Fair District and already come with a taste sensation that is the tomato-cilantro sauce created by Yam Gurung (owner and chef extraordinaire) but why not try your hand at this Nepalese staple to give those take-home momos an additional magical kick? It’s simple to make and currently not on Yam’s menu – however, when we spoke with one of the lovely staff members, Anju, she told us it just may be coming to the Momos menu in the next few months! So, try it out now and then, soon enough, go and try the otherworldly creation that can only come out of Momos At The Market!
Directions Boil 2 inches of water in a saucepan and then steam the frozen momos (oiled/parchment-lined bamboo or metal steamer) for 10 minutes. While the momos steam, in a separate saucepan toast sesame seeds over medium-low heat (about two minutes) then add the oil and chilli peppers (about two minutes). Add the garlic, cilantro, tomato, ginger, turmeric, and salt, until heated through. Carefully transfer the mixture to a blender and pulse into a paste (or add some water and use an immersion blender). Transfer back to the pan and add the water and sugar, fully mix, and bring to a boil and simmer for 15 minutes. Remove from heat and add the lemon juice. Once fully mixed, place the steamed momos in a bowl and top them with the jhol until submerged. Top with as much cilantro leaves as you can handle and enjoy! Oh! And be sure to check out other OEV grocery options for ingredients including the London Food Co-Op, On the Move Organics, T & C Mart, Varni, and the Western Fair Market - you’ll already be there buying your momos!
Ingredients 1 bag of Momos At The Market frozen momos (chicken, pork, water buffalo, or vegan) ¼ cup sesame seeds 1½ tbsp cumin 2 tbsp vegetable oil 2 dried red chilli (or as many as you’d like for more heat) 2 cloves minced garlic 1 cup chopped cilantro (plus more to garnish) 1 cup diced tomato 1 nub diced ginger (1 inch or so) 1 tsp turmeric 1 tsp salt (or to taste) 1½ - 2 cup water (more or less as needed) ½ tsp sugar 2 - 2.5 tbsp lemon juice Cuisine from the Top of the World www.momosatthemarket.com
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Old East Villager September/October 2024 • Page 13
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