All About Momos.

Our recent stay in Australia gave us several opportunities to taste the local cuisine, mainly cafe food, and we found it a delight.  The ingredients are always fresh and have wonderful flavour. The breads are crisp and light - no doughy white sandwiches where we ate - just Turkish bread, thinner that ours here in NZ and covered in sesame seeds that positively crackle with flavour when toasted.

Where ever we chose to eat, in a shopping mall, or in a little sea-side bar, the standard was the same - generous portions,  fresh flavours and a minimum of mayo - just enough to add  interest  and to hold the ingredients together.  In the Robina Shopping Mall near Burleigh Heads, we had lunch at one of those cafes that are sited in the middle of the concourse.  The noise was abysmal and the crowds were huge, but we decided to eat there anyway.  We were so glad that we had done so.  We each ordered a "melt",  one with grilled chicken and basil pesto, one with chorizo, red onion and tomato and one with bacon, tomato and onion.  Naturally, each came with a topping of melted cheese and a small salad garnish.  Each was delicious,  with plenty of well-cooked topping and just the right amount of soft, tasty cheese oozing over it all.  Accompanied by a reasonable coffee, they were just right for a light lunch and in fact, we returned for the same a few days later.  So - hats off to Australian casual eateries.  They are great!

Making momos at Eumundi Markets in Queensland, Australia.

One of the most interesting new tastes for me was that of momos -  the dumplings of Tibet and Nepal.  We ate these at a large and extremely interesting  market we visited while up in North Queensland.  This market comes highly recommended and is held twice weekly in a small town called Eumundi.   This new food experience consisted of a  plate of Tibetan dumplings, stuffed with, among other things, organic tofu, carrot and cabbage. (You can see the complete list of ingredients on the board in the photograph.)  They were steamed or deep-fried (no residual oil, either) and were bursting with clean, uncomplicated flavours.


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Try making momos using the ingredients above.
They taste great!


Served with thick slices of crisp cucumber, soy,  and chilli dipping sauce they struck just the right note, in the heat,  for a casual lunch under the trees.  These are basically quite simple to put together and are a lot of fun make with your family. They can be made with any meat or as a vegetarian dish and each has its own charm. So suit your momos to your audience!  The video below, shows the basic method of making these tasty treats.