tsampa, momo, lephing and more!
We cannot have a Tibetan recipe collection without Sha Kampo. Its one of my favorite treats of all time. Normally I have to wait for special supplies to come from my family in India and if I get really lucky, I get some Yak-sha from Ladakh or Tibet. The best Sha Kampo that I’ve ever had came from Ladakh – Yak-sha freeze dried over the winter by Tibetan nomads from the Chang Tang region of Ladakh. Sha kampo made in the freezing winter days there, is very dry, almost like soft dry wood and can be pulled apart in shreds. A strip of this Sha kampo dipped in a spicy hot sauce, is just delicious and once you get started, it’s really very hard to stop.
In Tibet, drokpa (nomad) families have separate huts or tents lined with wooden beams to dry their Sha Kampo but here in America, we have the convenience of using a regular food dehydrater – you can’t make it in quantities as large as back home in Tibet, but your Sha kampo will be ready in just about 48 hours. So, here is my simple recipe – if you don’t have a dehydrater, you can let the meat hang dry in your basement or shed, or some place where its cool and airy.
Sha Kampo in 48 hours
3 lb Beef
4 tsp Salt
2 tsp cracked black pepper – optional
2 tsp ground emma (Sichuanpepper) – optional
Cut all the beef into long thin shreds … about ½ inch by 5 inch strips or longer. Add the salt and also the pepper and emma, mix together nicely and then lay them out on the dehydrator trays – or hang them out on a string and let them air dry. In the dehydrator, it took me 48 hours to get them done just right – air drying will probably take a couple of days. But keep testing until the meat is done to your likeness. Some like them not so dry but I prefer them completely dry. Once done, put in an air tight container and store in your refrigerator. It will last a long time unless you are a Sha Kampo fanatic like me.