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
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
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
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
“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
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
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
Simply Tibetan, Simply Delicious 
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