Tibetan Cooking by Elizabeth Kelly

Author:Elizabeth Kelly
Language: eng
Format: mobi, epub
ISBN: 9781559392624
Publisher: IB Dave's Library
Published: 2007-08-15T07:00:00+00:00

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Condiments and

Dairy

Tibetan Cooking

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PICKLED SALAD

Tang Tse

serves 2 to 4

This condiment is fresh and crunchy. Its sharp, cool taste complements any spicy dish. It is easy to make and can be refrigerated. ingredients:

1 cucumber

1 small daikon

2 carrots

4 tablespoons vinegar

1/2 teaspoon salt

Peel the cucumber, daikon, and carrots. Cut them all into matchstick pieces, 1/8 inch thick by 2 inches long.

Combine all three vegetables in a bowl, sprinkling the mixture with salt and vinegar. Let it stand a few minutes before serving in small bowls alongside the main dish.

* 0 Tibetan Cooking

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FRESH TOMATO CHUTNEY

Achar

serves 4 to 8

ingredients:

4 or 5 fresh tomatoes

1 medium-size onion

1 clove garlic

1 tablespoon ginger

1/4 teaspoon cayenne pepper

1/4 cup olive oil

1/2 teaspoon salt

Chop the onion, garlic, and ginger and fry over medium heat in the olive oil until the onion is soft and clear. Be careful not to burn the garlic.

Add the chopped tomato, salt, and cayenne pepper. Turn down the heat very low, cover and cook for about 10 to 12 minutes, stirring occasionally. When the tomatoes are cooked down, turn off the heat and leave the pot covered.

Serve in a bowl alongside momos. The reserve may be refrigerated and reheated. Tibetan Cooking

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JALAPENO & BLUE CHEESE

Ema Dar Tsee

serves 2 to 4

This is a Bhutanese recipe, but a favorite condiment among our Tibetan relatives. It is very hot and pungent.

ingredients:

6 fresh jalapeno peppers

6 to 8 ounces blue cheese

3 tablespoons olive oil

Wash the peppers and cut them in thirds, removing the seeds and stem. Crumble or chop the blue cheese into a bowl or on a cutting board.

Saute the peppers in olive oil over medium heat for a few minutes until they become tender. Reduce the heat to very low, then add the blue cheese. Continue to stir as the blue cheese melts and continue cooking for a few more minutes. Place in a serving bowl. This condiment is best served warm or at room temperature so that the blue cheese is soft. It complements any bland food, such as timo or Boiled Meat, and is good with Bitter Melon and Beef.

This condiment can be kept refrigerated.

* Tibetan Cooking

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DIPPING SAUCE

serves 2 to 4

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