Simply Tibetan, Simply Delicious

tsampa, momo, lephing and more!

About Me

Thank you for visiting “Simply Tibetan, Simply Delicious”.

The purpose of this blog is to bring you a collection of my favorite Tibetan recipes and inspire you to start cooking Tibetan. I was lucky to be always surrounded by wonderful cooks through out my life and have had the pleasure of spending many hours by their side in the kitchen.  As a child, I would be handed little chores like peeling the garlic, shelling the peas, cracking the eggs … and in the course of many years, have learnt to cook some dishes too. I cannot claim that they are as good as the dishes I got to eat but still I am happy to share them with you.

It is my hope that it will bring a taste of Tibet to kitchens everywhere, especially those that belong to young 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.

Unfortunately, like everything else, I think our cuisine too, has suffered in exile  and many have never had the chance to taste much more than the basic thukpa, momo and shamdey.  But we have much more than that and there are fewer and fewer who know how to make them well.  I want to try and find these recipes and bring them to you,  so you too, can make them and relish some real authentic Tibetan flavors.   My recipes will be as detailed as I can make them but not perfect, so please use it as a guide and feel free to improvise and adjust to your taste and cooking habits.

Tibetan cuisine is healthy, hearty, fresh, flavorful and above all, it is simple and delicious.  So, I choose the name “Simply Tibetan, Simply Delicious” for myself and my blog.

I hope you’ll find this 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.

Wishing you “happy cooking,”

Yours,
Simply Tibetan

56 comments on “About Me

  1. basanta
    July 7, 2016

    As my mother tongue is Tibetian and i had spent most of my childhood in Tibet. I had tasted most of cuisine while in Tibet but its been long since i haven’t taste Tibetan food.

    But after looking above pic it reminded me of Tibet.

    Thanks for sharing such a beautiful pic.

  2. Storyteller
    April 19, 2016

    Beautiful blog. Can you share the recipe for ‘tingmo’. I have such happy memories of eating it at a restaurant located inside the Tibetan Refugee Colony in Delhi

  3. Katy
    April 5, 2016

    Hello, I’m looking for a recipe for a great vegetarian chickpea and spinach dish I ate at a Tibetan restaurant in Delhi, India. The restaurant also featured Nepalese dishes so I’m unsure exactly what it was. Can you help?

  4. Beata Maslow
    August 28, 2015

    A question: the garlic/lemon cure.. should the jar with it be kept in the refridgerator?

  5. Tseten Dolker
    July 23, 2015

    simply delicious I could not see your face, how can I feel the taste of your recipes.

  6. Tashi
    April 1, 2015

    Wonderful site

  7. NONI LA
    March 4, 2015

    Thankyou so much for sharing your amazing Tibetan recipes very much appreiciated sorry about my bad spelling NONI LA 2015

  8. m88
    February 12, 2015

    Thanks for your personal marvelous posting! I actually
    enjoyed reading it, you might be a great author.I will remember to bookmark your blog
    and will come back later on. I want to encourage continue your great work, have a
    nice weekend!

  9. allthingstibetan2014
    February 12, 2015

    Hi Simply Tibetan,
    I was recently nominated for the Versatile Blogger Award, the rules of which require me to nominate other blogs that I find enjoyable and engaging. So, you’re one of my nominees. See https://allthingstibetanblog.wordpress.com/ for more.
    Best,

  10. Tsering
    December 27, 2014

    Thugjiche. I really appreciate this resource.

  11. Chhaba Lamu
    November 24, 2014

    Thank you so much. I cooked several Tibetan food from your recipe. They all came out reallly great. Actually, I know how to cook some of the food you have put on the web.but my food doesn’t taste good as yours maybe its because the propotion of the ingredients. However, I heartly thank you so much for having SIMPLY TIBETAN SIMPLY DELICIOUS.

  12. allthingstibetan2014
    September 22, 2014

    This is a lovely blog and I am so glad I discovered it. I hope to try out some of these dishes at home over the next few months.

  13. Tenzin Wangden andrugtsang
    September 12, 2014

    hello,

    I was just wondering do you have the recipe for the yellow laphing coming up? I am crazy about laphing.

    Thank you.

  14. kaajal
    March 26, 2014

    I am so , so happy to see a blog with Tibetan recipes, I remember looking for Tingmo recipe a long time back and I was unable to find many Tibetan and Nepali recipes online. Recently i too have started a blog and I plan to cover as much Nepali and Tibetan dishes as I can… a big thumbs ups and all the best 🙂

  15. panna
    March 1, 2014

    I’ve lived in many countries and work with people and accents. I heard you also on PRI and think you have the most beautiful speaking accent and pronunciation of English I’ve ever heard. It reminded me a little of Aung Sang Suu Kyi’s. I know nothing about Tibetan food but will find out now 🙂

  16. detroit
    February 28, 2014

    This is fantastic!!! I heard you on PRI ‘The World’ and ran to my computer! Cooking is my passionate hobby, so finding your blog is a great gift! Keep up the good work.

  17. jampa
    February 23, 2014

    Thank you for the tibetan recipes, I am a keen cook who hasn’t yet discovered her cooking skills. I have been looking for our tibetan cooking recipes and I found a very good one of yours and I will be learning to cook more of our traditional food from you. Thank you for that.

  18. Tenzin Dolkar
    February 18, 2014

    Thank you for the blog! I haven’t tried your recipes yet but will be soon!!! With the gyuma 😉 can you also post recipe for Bhagza Marku?
    Thank you so much

  19. Tenzin Lhamo
    December 18, 2013

    Your blog is awesome !!

  20. simplytibetan
    November 6, 2013

    Thu-chay-nang, Tenwang la. Glad to hear you will try some recipes. Thanks for the comment.

  21. Tenwang
    October 29, 2013

    Tashi Delek! I am excited that i found this website. i like cooking and am going to try your recipes. I am looking forward to more tibetan recipes and i will follow your blog. Thank you so much for coming up with this website. Three Cheers to simplytibetan!!

  22. norrbu
    April 13, 2013

    This is wonderful. I hope it’ll be a complete catalogue of Tibetan Food.

  23. Sonam
    February 1, 2013

    I just finished making gyuma, looks delicious. I tried without the blood. Lets hope it turns out good. I am gonna eat tomorrow. Thank you, it’s really nice, that you came up with this site. Wonderful.

  24. Marieke ten Wolde
    September 17, 2012

    I still have not found the time to try some of your recipes, but I will. In the meantime, to show my appreciation for your blog, I nominated you for the ‘one lovely blog award’.

  25. simplytibetan
    July 26, 2012

    Thank you Marieke. I was nice to find your blog too and i continue to follow you around Tibet. Please keep posting. Thank you.

  26. simplytibetan
    July 26, 2012

    KTDorjee – absolutely agree with you – thanks for checking out my blog.

  27. simplytibetan
    July 26, 2012

    Thank you Dalha.

  28. Dalha
    July 3, 2012

    i admire to the concerned people who create this blog…… the most reliable and eye catchy blog i have ever seen regarding Tibetan Different food……thanks for the posting and looking forward to see more and more new recipes thanks

  29. Ktdorjee
    June 24, 2012

    Thanks for posting the recipes. Making and eating Tibetan food is a good way to keep our kids interested in and learning their culture. Sometimes it is OK to think of your stomach! I look forward to trying khapsey and baleb. I can make other dishes, like momo, shabakleb, thantuk, tukpa, bad pingsha, but don’t know how to do these.

  30. Marieke ten Wolde
    June 24, 2012

    It is nice to find your blog. I was in Tibet many times and the food is often bland and basic. But I also know it does not need to be like that as tI found a few great restaurants with very nice tasty tibetan dishes as well. And now I can try to make some of that at home.
    I will try!

  31. tcheuny
    March 16, 2012

    thank you very much for your blog, I found the recipe of kyap sey

  32. tcheuny
    March 16, 2012

    Please somebody could give me the recipe of kyap sey thank you

  33. simplytibetan
    February 12, 2012

    Ganzey la, your Amdo Bhaley looks really delicious. It’ll be great if you could share some tips on how you make yours. Thanks. Simply Tibetan

  34. Ganzey Tshering
    February 11, 2012

    This is my version of Amdo Phaley…..a tradition passed down from my father…..

  35. Tenzin Choezom
    January 19, 2012

    With my humble respect I congratulate for coming up with this blog which in small step reflects the love for your country and its delicacies. I hope young generations will learn from this and the elder one will reflect their past and proudly prepare them to their family. Good luck to all! BOD GYALO!

  36. Youdon
    January 16, 2012

    thank you so much for the wonderful and easy to follow recipes. am going to love serving up all these wonderful dishes to friends who have never tried Tibetan food!! love the blog. Is there any way you could help with a recipe for fried thenthuk?

  37. Wangden
    December 26, 2011

    Thank you very much for taking time to post the recipes. This surely will benefit lots of Tibetans in more ways than simply cooking Tibetan dishes. I tried Thenthuk and it came out delicious. By the way, there is nothing about you in the About Me page. It will be great if you could post a line or two and a picture of your family. Thanks. Wangden

  38. Bhutennam
    December 14, 2011

    You’re awesome…. so does ur recipe… cant wait to try the dishes you’ve mentioned …Thuche-che

  39. tenzin
    September 7, 2010

    sigh**** FINALLY!!! Yayyy!!! I simply want to thank YOU in advance for creating this blog. I have been looking for a viable Tibetan recipe blog and your’s have certainly met my expectation. As a young Tibetan, I am discovering the great art of Tibetan cooking. I can’t wait to try Amdo Bhaley and can’t wait to come back for more recipes. Please, keep up with your wonderful project!!

  40. Tenzin
    April 26, 2010

    I have been trying to make thopa-khaza for months (stomach). Is there anyway you could help me. Thanks!

  41. Tsedron
    February 8, 2010

    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!

  42. Kelsang Wangmo
    January 17, 2010

    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!

  43. Dan
    August 6, 2009

    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)

  44. dedup
    March 8, 2009

    ཁྱེད་ཀྱིས་བོད་ཟས་ཐོག་blogབསྐྲུན་པར་དགའ་བསུ་ཞུ།

  45. Aqua
    February 12, 2009

    Happy to have discovered this blog. Can we have more recipes please!

  46. Momo Maniac
    July 30, 2008

    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

  47. Dechen
    May 18, 2008

    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?

  48. simplytibetan
    April 1, 2008

    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

  49. JC
    April 1, 2008

    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.

  50. Pema Chagzoetsang
    March 9, 2008

    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.

  51. simplytibetan
    March 3, 2008

    Glad you’re enjoying this blog – I’m looking forward to adding many more delicious dishes so keep checking back.
    Yours,
    Simply Tibetan

  52. Pema
    March 2, 2008

    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

  53. tsering dhondup(kong)
    March 2, 2008

    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.

  54. Sunkyung Kim
    March 1, 2008

    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

  55. Yangkyi Amdo
    February 29, 2008

    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.

  56. tashi
    February 26, 2008

    I’m so happy to have discovered this blog. Keep those recipes coming. I love Tibetan food…..the flavors are so honest and satisfying.

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