Ladakh Tchai The Best Chai Tea Mix! Chai Tea Mix Recipe Makes about teabags 12 green cardamom pods teaspoon whole red peppercorns (optional) teaspoon whole black peppercorns 1 tablespoon fennel seeds teaspoon coriander seeds teaspoon
Himalayan // Tibetan Butter Tea: Water Plain black tea (in bags or loose) ¼ teaspoon salt 2 tablespoons butter ½ cup milk + churn (or other container) in which to mix those together. submitted by olena
Tibetan Food Fridays, where we explore the world of Tibetan cuisine and food culture. This week: འཐེན་ཐུག Tentuk It’s a rainy, chilly day here in New York. Dreaming of a steaming bowl of tentuk, the Amdo style noodle soup! The dough is rolled into long, narrow bands and one pinches squares of dough off, right into the boiling water. When it's cooked, serve in soup. Maybe have a side of momo while we're at it... Enjoy!
གཡེར་མ། yerma / emma is staple spice in Tibetan cooking that is found across regions and styles, yerma (pronounced "emma" in some regions) has a strong, distinctive, floral scent. Known in the west as Sichuan peppercorn, or prickly ash, yerma is not actually closely related to other peppercorns or chili, but is a plant of the citrus family. Yerma has a unique tongue-tingling taste. When used in dishes, the spice lends toasty and fragrant notes to meats or vegetables.
#Tibetan #Food Fridays, exploring the world of Tibetan #cuisine and food culture. This week: #Bhak-lep by #TenzingDakpa #Acrylic on #canvas This #painting by Delhi-based photographer Tenzing Dakpa is from the Luciano #Benetton + #ImagoMundi Collection #MadebyTibetans. The #artist states, “Adapted from #roti, the Indian staple #bread, bhak-lep (flat bread) has become the quintessential addition to the Tibetan cuisine in exile."