Sha Shogok
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 … Continue reading
Thenthuk Ngopa / Tro-Menphen
One of my all time favorite foods is Tro-Menphen ( or Thenthuk Ngopa). It is a Silingwa dish – popular amongst the Tibetan farming communities based around the Siling region, … Continue reading
Phing and Go-nga
Breakfast is a weekend event for my family. Our weekday morning schedules are much too busy for anything more than a piece of toast or some cereal. But weekends are … Continue reading
“Terro” from Bathang
UPDATE: I stand corrected by a Bapa. “Terro” is actually “Tinru” [སྤྲིན་རུབ།]. This type of momo is also commonly refered to as “Thundril” Momo [མཐུན་སྒྲིལ་མོག་མོག་] which means “Unity” Momo. This … Continue reading
Amdo Bhaley
Today, I am posting my recipe for Amdo Bhaley. Traditionally, Amdo bread is cooked by placing the bread dough in hot sand in the hearth. I am told that the bread … Continue reading
Tibetan Pot Roast
Sha Dhok Tsoe (Rang Kho Rang Sim) This style of cooking meat is called “Rang Kho Rang Sim” meaning its cooked in its own juices thus retaining all its flavors. … Continue reading
Lephing – Spicy Mung Bean Cake
I’ll like to start this foodblog with Lephing as this is one recipe that everyone asks me for. An all time favorite tibetan streetfood, Lephing is sold on the streets of … Continue reading
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