Puerto Rico - Timeless Beauty

What makes a place memorable? Is it culture, people, food, or the fact that whenever you look outside your window you see an amazing site where the vast ocean meets the shore? I believe a divine mixture of all these elements make an astounding site where each and everyone alive should at least, once in their lifetime, have an opportunity to witness. Such a remarkable place is Puerto Rico.

My first time in Puerto Rico, I fell in love with the place. The natural beauty of the place resounding with its culture and people is a remarkable site to see. Being a part of United States and overly flooded by gringos who go there for vast sandy beaches and Pinacoladas, Puerto Rico has undoubtedly struggled a lot to maintain its origins. Through its dark history of invasions by foreign nations, Puerto Rico right now is desperately hanging by a thread to maintain the heritage that it is so so proud of. Who wouldn’t be? The music, the food, the proud culture, and sense of freedom runs deep within all Puerto Ricans, like blood that runs deep within our veins.

The entire trip to Puerto Rico, I stayed at La Concha in Condado area, which is constantly over run by tourists from different parts of the world. Condado for me was like a superficial city trying to cover the traces of what really runs deep within Puerto Rico. Needless to say, it was like any other tourist destinations you can set your foot on. However, as I started moving out of that area and venture in old San Juan, I then realized how beautiful Puerto Rico really is. The magnificent fort surrounded by the ocean was definitely a site to remember. As you walk around the area, you will witness old streets and alley surrounded by authentic food and ever evolving restaurants of different class. The timeless buildings that stands still on those streets has looked upon thousands of passer bye, yet doesn’t show any signs of fatigue. Overall, the glorious streets of old San Juan left a remarkable impression.

About 35 minute drive from Condado into the rural parts of Puerto Rico, there is a magical place called Guavate (also known as the home of the Lechon). Never have I ever witnessed a site like that. Crowded cafeterias and cars lined up to buy food and other items. I saw a man selling puppies on the street. How fascinating is that? The area is flooded with lechoneras (cafeterias) which specializes in slow roasted Pig over an open flame. Since the Pig is cooked for almost 6-8 hours, the juiciness and the tenderness of the pork is kept well intact. My favorite part of the pig was the skin, remarkably crispy and delicious. Never have I had something like that in my life nor witnessed how the preparation of this delicious food takes place. With the pig, there are assorted sides that you can buy like rice, beans, mofongo, sweet potato and roasted chicken.

Another place I feel in love was Piñones. It offers a day of sandy beaches and amazing food all along the beach as well as road side. The sites and sound of Piñones is unlike I have ever experienced. Every car that passed by had their music blasted to the maximum volume, filling your ears with sweet music that captivates your senses. The magical place is about 35 minutes from Condado and I strongly recommend anyone who loves fried finger food and wants to check out the real Puerto Rico. Naysayers do mention to avoid this place during the night time but I personally think that the magic of this place heightens around the evening.

A day out from Marina Puerto Del Rey, about an hour from Condado, into the vast undying Caribbean waters was just what I needed. Sitting on the boat and watching the sky pass us by as we cruise on top of blue sparkling water made me want to never leave that place. I haven’t had felt so peaceful for a long time. The tour I took also included Snorkeling, a fun activity to do if you want to experience marine life and corals. Although I have to say, being in the middle of the ocean for the first time was a bit scary but the beauty and warmth of the blue water took all those fear away. Either floating in the middle of the ocean while looking at the islands and boats passing by, or simply relaxing on the boat enjoying endless rum drinks, I very much recommend you to take some time out of your trip and relax at any of the cruises offered at the location.

Sadly, like all the good things, my trip to Puerto Rico came to an end. I have never missed a place that I had been to, but Puerto Rico was definitely something else. Like the memory of that special someone, Puerto Rico is engraved stalwartly in my heart. This trip was not just a another vacation but a learning experience about culture, food and people of Puerto Rico. I was there only for four days but I wish I had more time!!!

Some of the pictures from the trip! Special thanks to all my friends, old and new. Without you guys by my side the trip wouldn't have been this memorable.

MoMo Recipe

I have been maintaining this blog, posting recipes, taking pictures for over year and a half, and until now I never mentioned or posted any recipe on Mo:Mo. My sincere apologies!

So what is Mo:Mo? Mo:Mo is basically meat in a wrapper served with side of a sauce that varies from household to household. Chinese and Mongolians have something similar called jiozi and buuz respectively. Mo:Mo originated as Tibetan cuisine and Nepalese people have really taken this dish and made their own. If you roam around the streets of Kathmandu or any other city in Nepal, you can find this dish on every corner. The beauty about Mo:Mo is that you can mix different spices with an array of proteins and craft you own little wonder on a plate. 

There are however, different varieties of Mo:Mo. Steamed, pan-fried (Kothey), and C-Mo:Mo which was named because of the hotness and spiciness of the Mo:Mo. Today I am going to show you my variation of the steamed Mo:Mo with the special Achar (Sauce) I crafted.

Ingredients for the Meat:
1) Chicken and or Pork minced (5 lbs) 
2) Wonton Wrappers 
3) 2 Zucchini finely grated 
4) 6 stems of scallions
7) 3 Red onions very finely chopped 
8) Salt (taste) 
9) 1 stick of melted butter
10) 3-4 table spoon of MoMo Masala (if you dont have momo masala you can also use combination of Cumin, Coriander, Garlic, chili, ginger, fenugreek, powder and 1 teaspoon of sugar).
11) 2 table spoon of ginger garlic paste
12) 1/2 cup of water
Ingredients for Achar(Sauce):
1) 7-8 chopped ripped tomatoes
2) 1/2 Cup of Roasted Sesame seeds
3) 1 and half cilantro bunch
4) fresh lime juice (2 limes)
5) 1 Stick of Cinnamon, 4 cloves, and 3 cardamom
6) 1 teaspoon Cumin and Fenugreek Seeds
7) 5-6 dried red chili
8) 4-5 Cloves of garlic finely chopped                      
9) 1/2 ginger finely chopped

Directions for the Meat:

Start off by chopping the onions in 1/2 inch length. Although I am putting the onions in a food processor for a finer chopping, I cut them first to obtain a nice consistency.

Take a bowl and mix all the ingredients for the meat except for the water. The order really doesn't matter. Just put em right in.  A lot of people asked me why Zucchini? I actually learnt this trick from my friends' sister and trust me it really makes a difference. It adds that little juicier subtleness to the MoMo.

Slowly start mixing all the ingredients. You can use a spatchula if you want, but noting really mixes meat like your bare hands. At this point, slowly start adding water and mix the ingredients thoroughly. It's very essential to taste the meat, so take a small amount on a plate and put it in the microwave for about a minute. Remember taste! taste ! taste ! always the best way to cook.

 You are all ready to start wrapping. In a bowl take some water to the wrapping station. Wetting the tips of the wrappers which will make it easier to wrap. Tell you the truth I am not that good with wrapping momos' and I don't know if I ever will be but it's always good to try. From here on you are all set to  prepare your sauce.



Directions for the Achar:



In a food process, add the roasted sesame seed. You want to make it as fine as possible. If you have mortar and pestle, even better. To that add cilantro and a tiny bit of water. Turn the mixture into a fine paste. Add lime juice to the mixture. If your food processor is not big, you can make it in couple of batches. 

Take it out of the food processor and leave it aside to rest.

In a deep pan heat some oil. Add cinnamon, cloves and cardamom. As it starts turning brown, add the cumin and fenugreek seeds, and wait until they start turning slightly dark. Then add the red chilies. Make sure your vent and windows are open :). As the red chilies start turning dark add the garlic and ginger. Cook it for about a minute and then add the chopped tomatoes. Cook until the tomatoes have completely disintegrated. To that mixture add salt for taste and also now add the cilantro and sesame seed paste. Take it off the heat.

Once it's cooked I like to run it again through a food processor. This really helps to mix the ingredients well and makes the sauce fluffier and lighter.

And there you have it, an absolutely delicious sauce to go with your MoMo.

Bon Apetit 

More pictures below:

Once again I thank you so much for following my blog and giving me inspiration to put up more recipes. Without you guys nothing would have been possible. A big thank you to all  the viewers. Follow me on twitter and Facebook for more updates and share this link with your friends. Once again, thank you.


CNN Eatocracy:

http://eatocracy.cnn.com/2011/10/14/in-search-of-nepals-culinary-identity/

MyRepublicNepal: 

http://www.myrepublica.com/portal/index.php?action=news_details&news_id=38257