tsampa, momo, lephing and more!
Time to post a recipe for the perennial Tibetan favorite – Sha Shogok. I was talking food and food culture with my grand aunt from Kham, and she says to me Sha Shogok – that’s the simplest and easiest. It’s plentiful and everyone loves it. So I decided to make some Sha Shogok. I had some beef short ribs in the refridgerator and a ton of potatoes. I made this very simple dish – Sha Shogok flavored with Emma, and it turned out so 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 had 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
4-6 piece Star Anise
2 Table spoon oil