About
Thank you for visiting my blog “Simply Tibetan, Simply Delicious”.
On this blog, I will bring you a collection of my favorite tibetan recipes. I hope they will inspire you to start cooking tibetan. I love my native cuisine. I was lucky to be always surrounded by wonderful cooks through out my life and have learnt so many wonderful recipes that I will slowly share with you.
My main motive for this Blog is to try to bring a taste of tibet to the kitchens of younger tibetans. Food is an integral part of your day and each time you eat tibetan, you bring a sense of Tibet to your day. The smell, taste and texture of a hearty bowl of thukpa will really take you back to your roots. I made Thenthuk once for my friend, GW-la who lived in Canada for many years and hadn’t had thenthuk in years because he didn’t know how to make it. He almost cried when he tasted his first bowl, then second, …. and he was too polite to ask for thirds but I filled him a third …. and that night, I know he slept like a baby.
Like everything else, our cuisine has suffered in exile. The food served in most Tibetan restaurants or homes is a mixture of Tibetan, Indian & Chinese which is fine except we have forgotten how to make real authentic dishes. Here, I would like to try to bring many of them back to your tables. Tibetan cuisine is healthy, hearty, fresh, flavorful and above all, it is simply delicious. Thus I chose the name “Simply Tibetan, Simply Delicious” for myself and my blog.
I hope you will find this blog useful. Please visit often and do make suggestions and comments especially if you try out the recipes. I would love to hear if they worked for you or not.
Yours,
Simply Tibetan
tashi said
I’m so happy to have discovered this blog. Keep those recipes coming. I love Tibetan food…..the flavors are so honest and satisfying.
Yangkyi Amdo said
Glad you came up with this blog. Especially I like the fact that you have given measurements for the ingredients which makes life much easier while cooking.
As food is an important part of one’s culture I hope to learn to cook many yummy Tibetan dishes from you!
For now, I will try out the Lephing and let you know how it turns out.
Yangkyi.
Sunkyung Kim said
Congratulations on this yummy blog!
I always regret not having learned how to cook Tibetan food (and how to speak Tibetan) while I was living across the street from your house. Although I miss your dishes a lot, I am now happy that I can at least imitate them.
Thanks! (Your blog is fancy enough for me!)
SK
tsering dhondup(kong) said
Thanks for your recipe,and now i know that i have to use mung bean starch,i use to make it with corn starch,but never turns out a good one.Now i am going to try this recipe.
thanks for this recipe.
Pema said
Congratulations and thanks for coming up with this blog! It will be so useful for people like me, who love Tibetan food but do not really know how to make them the most authentic Tibetan way. I am so excited about this blog and look forward to getting many enticing recipes. Lephing definitely is one of the Tibetan food that I need a good working recipe. So thank you so much for putting this first in your inaugural blog.
With my Best wishes
Simply appreciatingly,
Pema
simplytibetan said
Glad you’re enjoying this blog – I’m looking forward to adding many more delicious dishes so keep checking back.
Yours,
Simply Tibetan
Pema Chagzoetsang said
Wow… Thank you for taking the time to enlighten us all with your traditional Tibetan recipes. Your gourmet looking cuisines bring out the pride of our Tibetan culture. It also allows our youth to see that Tibetan dishes go so much further than just rice, aloo and dal (not even Tibetan). I appreciate you for sharing your “simply delicious,” culinary recipes. The time you take on this page will create a great impact on our younger generation. My son has already been checking out your recipes and it is encouraging to know that our young Tibetans are still not out of reach. Thanks again in helping to revive our authentic Tibetan dishes.
JC said
Hey Simply Tibetan,
Thanks for these wonderful recipes. I am attempting the pot roast tonight.
By the way, when u have time, could post the secret to the juicy Amdo Momos?
I’ve had many different momos, and have attempted to make them several times. but nothing seems to compare to the Amdo momo that I had at a friends house once. They were so juicy and tasty that I’ve got to ask for mo and mo amdo momo.
simplytibetan said
Hi JC,
I’ll be sure to post amdo momos from my Amdo Kitchen – so keep checking back. Also, to share a little cook’s secret – I’m told that to get juicy momos, you should be kind to your meat mixture – combine the ingredients gently – do not knead, squeeze !!! Try that – even momos need kindness.
Simply Tibetan
Dechen said
Thank you for the recipes. Would you know the name and/or reci[pe of the sweet bread that is flat and round and usually served in Tibetan monasteries?
Momo Maniac said
Hi Simply Tibetan thanks for the blog, now I know where to look when I have the cravings for delicious Tibetan foods. Momos and Lephings have always been my favorite out of all the foods in the world.
I have often wondered about the origin of momos, other world communities seem to have their own version of momos; Germans, Italians, Chinese and Koreans; are some of the countries I’ve known who have their own momos. Would you be able to tell me the origin of momos in Tibet? It will be nice to know a little history about my favorite food so that next time I bite into a delicious juicy momo I will not just fulfill my taste buds but will also feed my mind with stories of its long journey through time.
Momo Maniac
Aqua said
Happy to have discovered this blog. Can we have more recipes please!
dedup said
ཁྱེད་ཀྱིས་བོད་ཟས་ཐོག་blogབསྐྲུན་པར་དགའ་བསུ་ཞུ།
Dan said
Hi all, ate a Tibetan restaurant and loved the food, I am chasing some good chicken, lamb, beef and tofu recipies, Sherpa chicken etc could anyone help (must be Authentic)
Kelsang Wangmo said
I’m so happy to have found this blog, and I can’t wait for more recipes! My husband and I have been daydreaming about Lhasa lephing, so we can’t wait to make it soon! Also, I’m hoping to find a good tomato/ hot-sauce recipe to serve with meat momos. Any ideas? Thank you so much!
Tsedron said
I have tried the Lephing, wow….it is good! I am going to try the Sha Dhoktso for Losar!
Thank you for sharing the recipes. I and my friends are looking forward to more…..
Thukchey Nang!