Ultimate Tourism Travel Blog

If you’ve been to the Himalayas you probably already encountered these tasty filled Nepalese dumplings and want to reproduce them. If you haven’t tried them yet, it is about time you do. Here we’ve got a receipe for you, so you can easily make momos at home: Dough: 1 cup    flour ¼ tsp    salt 2 tsp.    vegetable oil 100 ml cold water Sift the flour and salt. Add oil and mix properly with your fingers. Add water gradually and keep mixing with your fingers till you get a firm dough. Cover with a damp muslin cloth and keep aside for half an hour. To save time, you can also just buy frozen, ready-made and spread dough. You can find it in Asian supermarkets. Making Momos: Divide the dough into three portions. Take one portion, make a ball of it and flatten it on your rolling board. Roll evenly with a rolling pin trying to get a square of about 9-inches. (If the dough sticks to the rolling board, then cover both the sides with some ...

The peoples of Sabah are blessed with an abundance of seafood, their rivers providing freshwater fish and prawn, with deer, wild board and other game, plus innumerable wild plants, herbs and luscious fruits there for the taking in the forest.  The traditional foods of Sabah’s more than thirty ethnic groups vary, and depend on available resources. Naturally, the diet of coastal peoples was- and still is- dominated by all types of seafood, while those living far inland relied on freshwater fish and wild game. Although both hill rice and padi ( rice planted in irrigated fields ) have been grown in Sabah for generations, this is not always the staple food, and in the far north, corn and cassava ( tapioca ) are often eaten.  In many swampy areas, the wild sago palm flourishes. Just how long ago man discovered that it was possible to extract starch from the grated interior of the sago tree is unknown, but the pre- western name for all of Borneo, Kalimantan, comes from the word ‘...