Tibetan Vegetable ThukpaIngredients:-Chicken, pork, seafood of preference- chicken and pork should be marinated in lime or lemon juice and salt for at least 30 minutes.-Shallots ( chopped) OR basil.-Beans of any kind--chopped.-Spinach-Carrots--diced-Onions--chopped-Garlic+ginger--peeled and minced.-Noodles of any kind (egg noodles are traditional)-Coriander+cumin powder (twice as much coriander as cumin)-Salt, pepper, sugar to taste.-Soy sauce to taste.-Any other vegetable you fancy.-Dry red chilies marinated in vinegar (optional)-Turmeric (optional)NOTE: this can very easily be vegetarian-friendly by eliminating the meat and instead adding chunks of potatoes or tofu.Directions:1. Precook your noodles and drain.2. Heat about half a tablespoon of oil in a large saucepan or a deep wok. When the oil is hot, reduce heat to medium and toss in the meat. (If using seafood, fry it lightly and move on. If using chicken or pork, fry well with frequent tossing till the meat changes color thoroughly. If using tofu, add it after the hard vegetables and fry for a minute.)3. Add the chopped and diced vegetables in sequence, hard vegetables first (carrots, beans), onions and minced stuff next, leafy stuff after that (chopped spinach) and delicate ones (shallots) at the very last minute.*If using red chillies marinated in vinegar, make a paste of the chilies, a teaspoon of vinegar, a dash of salt and a teaspoon of a flavored oil, like sesame or olive oil.4. When the vegetables are well fried, add the drained noodles and toss like mad till it's all been mixed together very well.5. Now add as much crushed black pepper as you can stand, salt, and a pinch of sugar. Mix in well. 6. Sprinkle in the cumin, coriander, a tiny pinch of turmeric and mix in well.7. Add soy sauce to taste and pour in just enough water to cover noodle by ½ inch. Cover and simmer for five to ten minutes, depending on how thick you want your Thukpa.Read more of Johanna's thoughts on food at: http://www.johannawrites.com
World of Mouth: Don’t lose out on Losar!
The column that brings you food festivals from around the world; this week why are the Tibetan monks creating sculptures and illuminating lamps with yak butter?
Tibetan Vegetable ThukpaIngredients:-Chicken, pork, seafood of preference- chicken and pork should be marinated in lime or lemon juice and salt for at least 30 minutes.-Shallots ( chopped) OR basil.-Beans of any kind--chopped.-Spinach-Carrots--diced-Onions--chopped-Garlic+ginger--peeled and minced.-Noodles of any kind (egg noodles are traditional)-Coriander+cumin powder (twice as much coriander as cumin)-Salt, pepper, sugar to taste.-Soy sauce to taste.-Any other vegetable you fancy.-Dry red chilies marinated in vinegar (optional)-Turmeric (optional)NOTE: this can very easily be vegetarian-friendly by eliminating the meat and instead adding chunks of potatoes or tofu.Directions:1. Precook your noodles and drain.2. Heat about half a tablespoon of oil in a large saucepan or a deep wok. When the oil is hot, reduce heat to medium and toss in the meat. (If using seafood, fry it lightly and move on. If using chicken or pork, fry well with frequent tossing till the meat changes color thoroughly. If using tofu, add it after the hard vegetables and fry for a minute.)3. Add the chopped and diced vegetables in sequence, hard vegetables first (carrots, beans), onions and minced stuff next, leafy stuff after that (chopped spinach) and delicate ones (shallots) at the very last minute.*If using red chillies marinated in vinegar, make a paste of the chilies, a teaspoon of vinegar, a dash of salt and a teaspoon of a flavored oil, like sesame or olive oil.4. When the vegetables are well fried, add the drained noodles and toss like mad till it's all been mixed together very well.5. Now add as much crushed black pepper as you can stand, salt, and a pinch of sugar. Mix in well. 6. Sprinkle in the cumin, coriander, a tiny pinch of turmeric and mix in well.7. Add soy sauce to taste and pour in just enough water to cover noodle by ½ inch. Cover and simmer for five to ten minutes, depending on how thick you want your Thukpa.Read more of Johanna's thoughts on food at: http://www.johannawrites.com