By Elizabeth Esther Kelly

An excellent Tibetan cookbook through an writer who was once a prepare dinner at a Tibetan monastery. Recipes are supplemented with a wealth of knowledge on Tibetan customs and vacation celebrations.

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Additional resources for Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony

Example text

It is very easy to prepare in any quantity, and most of the fat is eliminated through this method. The most important element is the selection of the meat. The preferred cut is chuck with bones or short ribs. Having bones is very important both for the resulting soup stock and the enjoyment and health benefit of chewing on the bones and marrow. ingredients: 2 to 4 bone-in chuck steaks 1 beef bouillon cube 1 tablespoon salt 1 tablespoon whole black pepper (optional herbs such as bay leaf may also be added) Cut the steaks into 2 or 3 pieces along the bones, and leave the ribs whole.

Cook them to a golden brown, crispy on the outside, and soft in the center. This takes about 15 to 20 minutes. Most people enjoy potatoes. 61) and yogurt. Tibetan Cooking 39 •••••••••••••••••••••••••••••••• DRIED MUSHROOMS WITH TOFU AND BEAN THREAD NOODLES Shimong Khampo serves 6 This dish may be served as a main course or a side dish. If you cultivate the habit of storing dried goods, you may have the bean threads and mushrooms in your cupboard. It then becomes possible to present this somewhat exotic dish on short notice.

Chop the onion and tomato coarsely. Finely chop the garlic, ginger, and coriander. • 24 Tibetan Cooking ••••••••••••••••••••••••••••••••• Sauté all these ingredients in some olive oil, searing the meat, for about 10 minutes. The onions and tomato should begin to form a sauce. Add the salt, spices, and 1 cup of cold water. Stir well, then turn down the heat and simmer covered for 20 minutes. Check the meat for doneness, and add the chopped fresh spinach and frozen peas. Simmer for an additional 10 minutes.

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