Simply Tibetan, Simply Delicious

tsampa, momo, lephing and more!

Tsampa

Whenever I prepare Tsampa, I think of Choe-la, a Tibetan nun who lived with our family and helped look after us children. Choe-la’s smiling face, as she grew older, filled … Continue reading

March 19, 2014 · 19 Comments

Drang-thuk

Amdowas love their noodles. Noodles in soup in the winter days and cold noodles in the summer time. My husband laughs at how much I love noodles – I guess … Continue reading

April 21, 2013 · 9 Comments

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

January 22, 2013 · 5 Comments

Son Labu – Tibetan Pickled Radish

At the onset of winter months, I  like making son-labu. The thought of this pungent, spicy, salty-sour pickled radish dish, a favorite of mine from my childhood days,  makes my … Continue reading

December 31, 2012 · 7 Comments

“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

September 22, 2012 · 9 Comments

Droepa Khatsa

For me, Droepa Khatsa brings back childhood memories of growing up in TCV – waiting in line at the TCV canteen where they would occasionally make it. It was one … Continue reading

June 10, 2012 · 4 Comments

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

March 6, 2008 · 5 Comments

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

March 6, 2008 · 1 Comment

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