The Chefs' Table Series TV Show
Learn to Make Chicken Momos with Himalayan Bistro Chef Padam Pokhavel
The Chefs’ Table Series featured Chef Padam Pokhavel of Himalayan Bistro, located in West Roxbury, MA. In front of a LIVE audience at the Sons of Italy Hall in Roslindale, Chef Padam explains how to make chicken momos.
Co-Host Carol O’Connor and Blanchard’s Wines & Spirits wine sommelier John-Paul Kaminga discuss and taste the wine paired with chicken momos: Laura Principiano Ferdinando Barbera D’Alba 2012.
Chef’s Tip: Steve LaCount of Chiara Bistro shares two tips with us: How to use a Food Mill and How to remove the seeds from a pomegranate.
Margery Gann of Ethos discusses sodium for this week’s nutritional tip.
Lastly, Carol O’Connor sits down with owner Ram Dhital of Himalayan Bistro to discuss Indian cuisine.
Ground cooked chicken
For Momos – suggestion is to buy those flat dough pieces from an international markeT
1. Mix the chicken with minced onions, garlic, scallion, chili powder, cumin and coriander.
2. Add salt and pepper to taste.
3. Take the flat dough and use a tablespoon of the above chicken mix and fold the dough into half, like a neat half moon. Twist the edges to seal and make sure that there is no opening.
5. Put a steamer to boil and grease the steaming tray with some cooking oil. Place the momos on the steamer and let it cook for 10-15 minutes.
Tagged Blanchard's Wines & Spirits, Chef Padam Pokhavel, Chefs Table Foundation, Chiara Bistro, chicken momos, Ethos, Himalayan Bistro, John-Paul Kaminga, Laura Principiano Ferdinando Barbera D'Alba 2012, Margery Gann, Ram Dhital, recipe, Restaurant Interview, sodium tips, Sons of Italy Hall Roslindale, Steve LaCount, The Chefs' Table Series TV Show, wine pairing, wine pairing with food