Tibetan Cuisine Pathway To Your Good Life

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September 3, 2013 by Joanne T Ferguson

Tibetan-cuisine-Adelaide-momoCourtesy of the Adelaide City Council , ‘Pathways to a Good Life’ is a series of events across Adelaide from 1 – 8 September.

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?
Good-life-posterI 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!

Bhu is currently working as an ala carte chef.
Tibetan-cuisine-chefBhu has worked in many restaurants in Adelaide since arriving in Australia 6 years ago.

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!
Chef-preparing-momos Momo-rolling-chef Momo-Tibetan-cuisine Tibetan-momos 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.
Tibetan-cheeseNext 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.
Tibetan-chef-cooking Tibetan-cuisine-healthy  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!

Bhu relayed that Tibetans like bread to soak in soup, especially in the cold climate.
Tibetan-chef-Adelaide Momo-steaming I would never have thought turmeric, oil and … would be so delicious…YOU?

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!
Steamed-bunsInteresting 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.

For the more “chilli daring”, Bhu also prepared a wonderful sauce to accompany his momo which consisted of chilli, coriander, spring onion and … no use me giving all Bhu’s secrets away.
Soy-chilli.sauce

As a treat, Bhu prepared a special dessert (rice, sugar, sultanas) to randomly give people who attended on the day.
Dessert-Tibetan-beansI 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?

Me!
Joanne-chef-Adelaide-whatsonthelistIf you enjoyed this post, please follow me on Twitter and Facebook and share the word about Tibetan Cuisine.

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!

18 thoughts on “Tibetan Cuisine Pathway To Your Good Life

  1. Gloria C-L says:

    What a fun introduction to Tibetan food! Wish someplace around here served it as i LOVE dumplings & trying new cuisines. Thanks for sharing your adventure!

  2. What a great post, learned so much. Wow that chef looks energetic lol. I have tried Tibetan food, we have a few such restaurants in Montreal. And I have made momos once from scratch.

  3. I really enjoyed this post. I want one of those hats! 🙂 I don’t think I’ve ever eaten Tibetan food in my life. Shameful.

  4. Beautiful post…we love Tibetan food especially all those myriad dumplings which get made…so delicious… 🙂

  5. danapny says:

    Great pics! They’re making me so hungry Joanne!

  6. Eva Taylor says:

    What interesting facts about Tibet, thanks for sharing. The food he prepared does look delicious.

  7. I’ve really like the Tibetan food that I’ve tried although I’m yet to try those steamed buns! They look really good 😀

  8. trudy shearer says:

    Looks like you had fun Joanne. I didn’t even know that this event was on, would have been a great one to have gone to.

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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