Sikkim is one of the North Eastern states of India which is a landlocked state. It shares its boundaries with Tibet, Bhutan, Nepal and West Bengal. As Nepal and tibet are near Sikkim, the food of Sikkim is greatly influenced by these two cuisine. Momos, Thupka, Sel Roti, Bamboo shoots are quite famous here. Once for the Blogging Marathon, I made Sel Roti. So for this BM, I wanted to make a savoury dish and selected Momos. This was the last dish I cooked for this marathon. I have been postponing its preparation for the past two weeks and finally made it yesterday. While I was reading a Sikkim travel guide, I saw these cute rose shaped bread called as Ting Momo. This is usually served along with a stew or soup.
This is a Tibetian dish and there they serve it with a hot sauce. These tingmos are braided steamed buns. Usually when the stew is made, a steamer is placed on top of the stew pot. The shaped buns are placed in the steamer and the steam from the stew or soup cooks these buns making it flavourful. I used my steamer and water to cook these buns. They were soft, sweet and so delicious. The hot sauce is a chutney and is made with out cooking. Red chillies are the base for this sauce and this is extremely hot. But it paired well with the tingmos. Linking this to Yeastspotting.
Sepen/ Tibetian Hot Sauce
Red Chilly-1 cup
Coriander Leaves-1/2 cup
Ginger-a small piece
1. Soak the red chillies in 1/2 cup of water over night.
2. In a mixer jar take the red chillies along with all the other ingredients.
3. Add 3-4 tbs of the chilly soaked water.
4. Grind to a coarse paste. Add water if needed.
5. You can either serve it as thick as chutney or you can thin it down with water.
Tasted very very hot and fiery!!!!
Tingmo/ Ting Momo
Makes 6 Tingmos
Instant Yeast-1 tbs
Warm Water-1/2 cup
Flour/ Maida-1 1/2 cups
Baking Powder-1/2 tbs
1. In a bowl mix together warm water, sugar and yeast.
2. Cover and set it aside for 15 minutes.
3. When it starts bubbling, add the flour, salt, sugar, baking powder and oil.
4. Knead to form a soft dough. If it is too dry add 2-3 tbs of warm water and knead.
5. Knead for 5 minutes and cover with a cling wrap.
6. Set it aside for 2-3 hours.
7. Punch down dough and divide into 6 equal portions.
8. Shape each portion into a tingmo as shown in the snaps.
9. Steam cook for 15-20 minutes.
10. Serve hot with soup or sepen..
Mix yeast, water and sugar.
Set aside until it starts bubbling.
Add flour, salt, sugar, baking powder and oil.
Knead to form a soft dough.
Set it aside for 2-3 hours.
Divide into 6 equal portions.
Roll a portion into a long rope.
Stretch the rope to form a rectangle.
Fold it into half.
Now fold the folded rectangle into half so that you end with 4 layers.
Twist the folded dough to form a knot.
Place them in a steamer.
Steam cook for 15-20 minutes.
Serve with sepen..
Labels: Blogging Marathon, BREAD, RED CHILLY, ROLL, SAUCE, SIKKIM