"Recipes from the Chef's Kitchen"

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Royal Nepal
(Nepalese Cuisine)
3807 Mount Vernon Ave.
Alexandria, Virginia 22305
571-312-5130
www.royalnepalva.com


Chef/Owner Subash Rai - left
President/Sommelier Dip Raj Magar - center
Manager/Owner Tuk Gurung - right



Roasted Wild Boar

The Spices
Ingredients:
1)   2 lb. fresh ground Keema
2)   1 tbs. finely chopped fresh Ginger
3)   1 tbs. finely chopped fresh Garlic
4)   1/2 tbs. MoMo Spices
5)   1/2 tbs. Warm Spices
6)   1/2 Turmeric
7)   1/4 cup Oil
8)   1/2 tbs. chopped Cilantro
9)   1 cup finely chopped Onion
10) 1 cup finely chopped Scallion
11) Salt to taste

Preparation:
1)   Heat the oil with turmeric.
2)   Combine the other ingredients in a large bowl.
2)   Pour the oil into the bowl and mix well.
3)   Rest the bowl with filling in a refrigerator at least one hour to bring the best flavor.

The Wild Boar
Ingredients:
1)   1 lb. bite size fresh Boar Meat
2)   1 tbs. Cumin Powder
3)   1 tbs. Coriander Powder
4)   1/2 tbs. Turmeric
5)   1 tbs. Timur Powder
6)   1 tbs. Lemon Juice
7)   1 tbs. Mustard Oil
8)   2 chopped Sage Leaves

Preparation:
1)   Combine all the ingredients in a large bowl and mix them well.
2)   Rest in a refirgerator for at least one hour for better flavor.
3)   Cook the meat in a tandoor or grill.
4)   Once it is grilled, touch with lemon juice.
5)   Dice the tomato, onion and chopped herbs.

For Garnish:
1)   Halve the cherry tomatoes.
2)   Add the red pepper sauce and sesame tomato sauce.
3)   Add micro greens.



Yak MoMo
(2 Different Presentations)

.
Ingredients:
1)   2 tbs. fresh Yak Meat
2)   3 to 4 crushed whole Cardamoms
3)   5 to 6 Cloves
4)   2 tbs. Fennel Seeds
5)   2 tbs. MoMo Masala
6)   1/2 tbs. Turmeric
7)   1/2 cup Oil
8)   Salt to taste
9)   Wrapper (see ingredients below)

Wrapper Ingredients:

1)   4 cups all purpose Flour
2)   1/4 tbs. Salt
3)   1/4 tbs. Sugar
4)   2 Eggs
5)   2 oz. Butter
6)   2 tbs. Oil
7)   1 cup Milk

 

Preparation:
1)   Heat the oil with turmeric.
2)   Combine the other ingredients (except the wrapper ingredients) in a large bowl.
2)   Pour the oil into the bowl and mix well.
3)   Rest the bowl with filling in a refrigerator at least one hour to bring the best flavor.

Assembly:
1)   Start wrapping a filling in a desired shape using a wrapper one by one.
2)   Steam a momo (dumpling) in a steamer for at least 20 minutes.

Serving:
1)   Arrange the cooked mon on a serving plate with 4 different sauces
       (tomato sesame sauce, chargrilled tomato and timur sauce, red pepper
       sauce and mint and cilantro sauce).
2)   Garnish with chopped parsley and micro greens.
 




The Bread Served at the Royal Nepal Restaurant


Good Eating!!!