These super-awesome incredibly delicious pork mo:mo are from New Dish, a little place tucked upstairs in Kichapokhari, New Road. It’s been open for 26 years but I’ve only just been there for the first time (and the second, and third–already). They have a small menu–amongst which pork mo:mo are the only mo:mo variety–but they are great. Thin-skinned and succulent, served with a simple hot chilli dipping sauce, and a bowl of broth. There used to be a place by my house that served broth with their mo:mos (basically it’s the steaming water, doctored up a little) but they closed and I’ve missed it. This place is already on my favourites list, and with chilly winter weather on the way, I know I will become a regular here.
Posts Tagged ‘mo:mo’
in Food, Kathmandu, mo: mo, mo:mo series, Nepali dishes
So are these top-notch mo:mos? Not exactly. They’re decent though, and the the mix of the two sauces provided (regular tomato and extra chilli) is pretty tasty.
What does make them awesome and fun is that they come from this cute stand out in the parking lot of the Maharajgunj branch of the Bhat Bhateni Supermarket. In case it’s too small to read in the picture, the line on the bottom of the food stall reads, verbatim:
So Long As You have Mo:Mo In Your Mouth, You Have Solved All Questions For The Time Being.
I really can’t argue with that. In fact, it could practically be my motto.
These are, by far and away, my favourite mo:mo. I’ve eaten more of these over the years than I could possibly count. The New Everest Mo:Mo Centre in Lainchour, next to the campus behind Thamel, serves only one thing–buff mo:mo, cooked in giant steamers. The sauce is a secret combination of ground sesame seeds, chilli powder, and fresh danya (coriander). There’s more in it, too, but I don’t know what. It’s delicious, especially when combined with the flavourful fat that spurts out of the mo:mo when you cut into them. I like to spoon the sauce inside the mo:mo itself for a perfect bite.
Oh wow, just reading over what I’ve written has made me hungry…
in Food, mo: mo, mo:mo series
in Food, mo: mo, Nepali dishes
After the mo:mo picture I posted here recently, I got to thinking about the amazing variety of mo:mo available here in Nepal — there are so many different shapes, sauces, and styles. I love recording them, so I think I’m going to post some mo:mo pictures I’ve been taking (and eating, of course) with a little information about the place I had them and how they were. Here goes.
These are the chicken mo:mo at the Dokhaima Cafe, Patan Dhoka, Patan. I’ve had these often and they’re outstanding — juicy and best of all, that green sauce? It’s a chilli-mint concoction that’s fresh and delicious, and I always need a refill. Note that the middle orangey sauce is pretty good too (the top one is pretty much lethal chilli).
This evening I went for a run, something which I used to do regularly but have not done for a long time. It’s been winter, of course; I was sick, yes; Kathmandu’s ongoing road expansion is not conducive to running at the moment, also true; but it’s been more than that, too. And I needed to get out there again.
Running after such a long time was exhausting, embarrassing, satisfying. I was surprised at what I could still do.
I’d been wanting to go for mo:mo, and so, partly as motivation I ran north towards the hills before doubling back, past my house, to find the mo:mo I had in mind.
Mo:mo of course, being the wonderful dumplings that can be found everywhere here. Originally thought to have come from Tibet or China, they have over the years been adopted, adapted and improved; they are now Kathmandu’s quintessential fast food: delicious, widely varied, and inexpensive.
The place I went to tonight is around the corner from my old flat, not too far from where I live now. Originally an alcohol wholesaler, they had, after a while, put out a plastic table and chairs for the customers that preferred to drink their purchases on the spot. Eventually, the enterprising family produced a snack to sell to go with the drinks. That snack was, of course, mo:mo.
Unlike restaurants, many local eateries provide only one variety of mo:mo, as this place does–unusually, here it’s pork. Buff or chicken or vegetable are much more common.
The pork in these dumplings is mixed with chopped onions, garlic, and ginger, and as the onion to meat ratio is unusually high, the resulting mo:mo is exceptionally light. The dough is also very thin, and the achar, or sauce, is uncooked, which also adds to the simplicity of it and makes it much less heavy than some other mo:mo. The achar is simply tomatoes, green chili and fresh danya–also known as coriander or cilantro–smashed up, raw, in a flat mortar and pestle. It’s spicy, fresh and delicious.
After many years and multiple attempts, I still suck at making mo:mo, but I want to come back sometime when the power is on to watch the woman who makes them at work, and, maybe, learn something.
So as not to seem greedy, I had a plate there with my beer, and ordered a plate to go. A dog came and sat quietly, at a polite distance, but even in the darkening twilight I could see his puppy-dog eyes, absolutely living up to cliché, so of course I had to share a few mo:mo with him, though I did it carefully so the wonderful mo:mo maker wouldn’t think I didn’t love her food. Of course that meant I broke into the second serving, but I made sure to save some for my own dog, Lazarus. She loves these.
Walking back, there was a lovely moon shining, with the effect known as ‘earthshine’ (yes, I did have to look that up to learn the correct name) where the thin crescent moon is bright, but the rest of the moon is still dimly and fully visible. Unfortunately, my camera didn’t do it justice, but never mind that, seeing it made me happy.
When I got home, Lazarus and I sat outside in the dark, sharing the remaining mo:mo, waiting for the lights to come on.