This vegetarian dish served with Ting Momo steamed bun is a hearty and healthy dish perfectly suited to the mountain setting!
Cheu Sibbi Ingredients:
Soak fungi mushrooms in a bowl of hot water.
Boil carrot and beans for at least 2 to 3 minutes, then quickly cool in a bowl of iced water.
Add 1 tablespoon of refined oil to a pan till it gets hot, add chopped ginger garlic and sauté till the colour turns brown. Add carrot, green beans and shaved Fungi Mushroom; sauté it for at least 2 minutes, add sesame oil and season with salt and pepper.
Ting Momo Ingredients:
Add yeast to 80 ml of lukewarm water for 5 minutes. Add 300 grams of maida (flour) & salt and make yeasty soft dough. Rest the dough for proofing for at least half an hour.
Place it on the working surface, use a roll out tool and make a medium thin sheet.
Add refined oil to grease the dough & spread chopped coriander over it. Roll the dough sheet & make pieces of at least 25 grams each. Twist the dough sheets to give them a rose look.
Add water to a pan and boil it for at least 10 minutes. Grease the momo steamer (Maktu) & place the rose shaped dough in the momo steamer with small gaps in between and steam it for at least 12 to 15 minutes.