September 3, 2013 by Joanne T Ferguson
With the wide variety of events on offer, there is something for everyone to enjoy!
“Healthy and sustainable eating, living and exercising are all key features of the program.”
Want to learn how to re-purpose old teacups? Ever wanted to learn Spice Cooking? Ways to Minimize Food Wastage?
How about participate in and learn about an international cuisine?
I was THOROUGHLY delighted I chose to experience Chef Bhu Chung’s (“Just call me Bhu”) Tibetan Cultural Cooking Demonstration at the North Adelaide Community Centre.
Bhu’s smile was infectious and his passion for Tibetan foods instantaneously shone through!
Those in attendance enjoyed his humor when he suggested he would come back next time and cook Western food!
I am passionate and connected with The Tibetan culture, country and history for a variety of personal reasons and recently (through an extraordinary series of unexpected events) was granted my lifelong wish to “just be amongst His Holiness The Dalai Lama.”
I have maintained a fascination for His Holiness and for the plight of the Tibetan People.
Prior to attending, I knew little about Tibetan cooking.
Momos aka Tibetan Dumplings is Tibet’s unofficial dish.
There are many different types of momos; meat and vegetarian with a wide variety of fillings.
Bhu shared that “traditionally” yak meat is used in momos.
While momos originated from Nepal and Tibet around the Himalayan Mountains, other cuisines have similar type dumplings.
Bhu demonstrated how to make the momos from flour and water and various sizes and shapes.
Bhu suggested they were “very easy to make” and those in attendance might know the dumplings by other names such as large tortellini; momos can be steam, baked or fried.
Bhu likes his fried in a little olive oil and butter and joked that it probably wasn’t the healthiest way to eat momo!
Bhu made them “look” so easy and had someone from the audience try and make and with his gentle guidance, she was able to make one that almost looked like Bhu’s too!
Through Bhu, we learned Tibetan cuisine reflects “the climate as well as local customs.”
Bhu shared that dough with no yeast does not have to be rested.
Bhu also explained how Tibetan cheese is an important part of the Tibetan culture.
Soft cheese made from buttermilk (similar to cottage cheese) is called Chura loenpa (sur) and hard cheese made from yogurt is called churo kampo.
Next on Bhu’s demonstration was Phing-Sha; a popular Tibetan dish with beef, potatoes, mushrooms, vermicelli noodles; today Bhu added pak choy among other ingredients.
Other vegetables that can be used are bok choy, spinach, snow peas (very popular in Tibetan dishes) and green peas.
Bhu relayed that Tibetan cuisine is very simple, healthy and uses only the freshest ingredients available.
“Please stay away from jars and cans with all the colors and preservatives” was a good reminder to all that basic foods can still taste healthy and are a “Pathway To Your Good Life” too!
The making of Bhu’s Ting-Mo (a steamed plain bun) seemed to delight all in attendance, not only for it’s simplicity; HOW much it rises when steamed too!
Oh, I forgot to include an ingredient! lol I can’t give away ALL of Bhu’s secrets now, can I? lol
How did we know our Ting-Mo (steamed bun) was done?
Well, that’s another secret too as after all, it is about learning and fun!
Interesting to learn, there is a “strict” garlic taboo for Tibetans. Garlic would only be consumed on non religious days, especially if Tibetans will be visiting a Monastery and / worshiping Buddha at a local temple. This taboo applies for 3 – 7 days prior to visiting.
Tibetans believe garlic might stain the holy place, with it being disrespectful to Buddha.
As a treat, Bhu prepared a special dessert (rice, sugar, sultanas) to randomly give people who attended on the day.
I hope this post now inspires YOU to try Tibetan cuisine which is so simple, easy to do, so versatile and did I mention Tibetan Cuisine is a “Pathway To Your Good Life?”
A VERY special thank you to Bhu and his wife for their lovely hospitality!
Thank you again to the Adelaide City Council for allowing me to participate and learn about Tibetan Cuisine.
I will look forward to more cooking and food related events to participate in, and foods, cuisines that just needs to (as part of The Pathways To Your Good Life) be enjoyed and seen!
It is also a fun way to meet new people too!
I genuinely got a sense of “community” in attended and possibly met a new friend or two!
Who REALLY enjoyed herself?
Have you ever tried Tibetan cuisine?
Are your TEAM meat or TEAM vegetable for your dumplings and do you have a favorite recipe?
All comments brighten my day and make me smile too!