There are gazillions of momo recipes out there, but I assure you this blog is the one and only site for water-snake dipping sauce.
First take 2 to 4 dried chillies and soak 'em for a while in boiling water to wake them up. Remove the water and then together with a couple of fresh fleshy chillies or a small portion of red pepper, pop them into a blender. Add a whole bulb of garlic (peel the cloves first), along with 50ml of white wine vinegar, 1/2 a teaspoon of cumin, the same of smoked paprika, a teaspoon of salt and a pinch of saffron.
Whiz the mixture until smooth, and then pour in 200ml of neutral tasting oil (generic vegetable oil is fine - but don't use olive oil) mixing all the time.
Add more white wine vinegar to taste - et voila! Water snake sauce.
Dip, and be damned. . .
This particular example uses fresh yellow chillies with dried red chillies - hence the slightly orange tang to the colour.
Of course the celebration can be rounded off with snake-cake (seen here in the background) which should help draw the venom of the dipping sauce.
If you like this recipe, why not donate a dollar, euro or pound to the Drala Jong blog through a paypal payment to sncd.treasurer@gmail.com, and help this New Year get off to a good start for the retreat centre appeal?
Happy dipping New Year.
