Search results
Results from the WOW.Com Content Network
C-momo, steamed or fried then served in chili sauce. [25] [26] Dhapu momo, from Chinese da bao (大包), or "big bun", also known as "Tibetan momo", a Nepali dumpling that is typically larger and flatter than other versions of momos. [27] This was possibly introduced to Nepal through two routes.
Tingmo are often paired with vegetable dishes, meat dishes, dal dishes, [5] and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). [4] It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language). [4] [6]
It originates from Tibet. It is a combination of momo and thukpa where unlike the momos, the shape of the dumplings are usually smaller known as tsi-tsi momos. [1] Similar to jhol momo, however the broth for mokthuk is made using either meat bones added with various herbs and vegetables, or is served with a vegetarian broth. [2] [1]
Soups with momo are common: both the Nepali jhol momo and the Tibetan mokthuk are examples. [60] Yomari. Yomari, also called yamari, is a traditional dish of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour [61] and an inner content of sweet substances such as chaku.
Khapse Laping Chicken momo with curry Thenthuk. Chebureki – a deep-fried turnover with a filling of ground or minced meat and onions; Cheser mog – rice, with melted yak butter, brown sugar, raisins and salt [3] Chexo – a rice and yogurt dish; Dropa Khatsa – a dish of stewed tripe, with curry, fennel, monosodium glutamate and salt [3]
Gravy over fried egg, hamburger, and rice Fish loco moco. The dish was reportedly created at the Lincoln Grill restaurant in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife, Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. [2]
Nepalese fermented soybean dish, traditionally combined in a soup with rice, but sometimes served as a side dish with rice or bread. Momo: Steamed dumpling popular throughout the Himalayas and the Indian subcontinent. This food is usually associated with Tibetan and Nepalese people.
The name momo spread to Tibet and Nepal and usually now refers to filled buns or dumplings. [ 13 ] The name mantou is cognate to manty and Manti ; these are filled dumplings in Armenian , [ 14 ] Persian , [ 15 ] Uzbek , [ 16 ] [ self-published source ] and Pakistani ( mantu , originated from Turko-Mongol immigrants) [ 17 ] cuisines.