tsampa, momo, lephing and more!
Time to post a recipe for the perennial Tibetan favorite – Sha Shogok. I was discussing food and food culture with my 80 year old grand aunt who is from Kham. She told me one of her favorite dishes is – the quintessential “Sha Shogok” – It is simple and easy plus everyone loves it. Nothing complicated to go wrong.
My aunt is a straight forward, no nonsense figure. She had led an incredible life, enduring over 20 years of her youth in chinese prisons, and later came to India and now in the United States. I asked her if she wanted to go anywhere. She told me there is one place I want to visit, she said, “can you take me to see the “Phodrang Karpo” – the White House. So, we drove to see the White House. I found a parking spot nearby and we walked over. She stood there quietly looking. I said, “what do you think ?” and she replied “oh, its quite small” and asked me to take a photo, and requested a print of it, so she could have it with her.
In honor of my grandaunt, I share with you my Sha Shogok dish that I made with some beef short ribs that I had in the in the refrigerator and some potatoes. I made this dish -very simply – flavored only with Emma, and it turned out quite delicious.
I was about to boil some rice to go with it when my son walks in the kitchen, peeks into the pot – and says – “Amala … that seriously deserves to be eaten with Pak.” Agreed – my son. How could I be thinking of rice! So, I took out my tsampa stash and we made it a dinner of Sha Shogok and Pak.
Beef Short Ribs (or any meat preferably with bone)
5-6 Potatoes (Peel & cut into large chunks –similar to size of beef – cover in water)
2 Onions (chopped)
1 inch Ginger (minced)
6-8 cloves garlic (minced)
¼ teaspoon Emma (ground)
¼ teaspoon Pepper (ground)
Salt to taste
4 piece Star Anise (optional)
2 Table spoon oil