Tingmo Recipe - Bong Eats Recipe

Tingmo Recipe - Bong Eats Recipe

Saturday, January 15, 2022

• 250 g Maida (flour) 
• 5 g Salt 
• 10 g Sugar 
• 3 g Dry instant yeast 
• 145 g Warm water 
• 2 tbsp Vegetable oil (for greasing)

 

Tingmo or ting momo is one of those breads that is extremely satisfying to get right. The distinguishing feature of this steamed dumpling is its layered appearance. Once properly proofed and steamed, all the layers of the bun seem to open up like a flower. In this recipe, we show you how to knead, roll, and shape the dough in order to get a perfect tingmo.

A note on the yeast: Yeast will need to be used depending on its type. Check the box/packaging to determine whether yours is an ‘instant’ yeast, ‘active dry’ yeast, or ‘fresh’ yeast. Instant yeast doesn’t need to be separately activated. It can be mixed directly into the flour and kneaded along with the other ingredients. Active dry yeast and fresh yeast need to be activated before they can be added to the flour. To do that, disperse the yeast in lukewarm water (in this case, about 145 g) along with the sugar (10 g). Cover and set aside for about 15 minutes, at the end of which, if your yeast is active, the mixture should take on a frothy appearance. Add this mixture to the flour and proceed as instructed.

METHOD

1. In a mixing bowl, combine the flour, salt, sugar, yeast, and water. See the note above to correctly activate your yeast. Once the ingredients have come together, transfer the dough to the work surface.
2. Knead the dough for 15 minutes, repeatedly folding the dough over itself to develop gluten. Round the dough by tucking all the edges at the bottom and return it to the mixing bowl, now greased with oil, to prevent the dough from sticking.
3. Cover and proof the dough in a warm place for 1 hour, until the dough doubles in size.
4. Dust the work surface with flour and transfer the dough to it. Flatten the dough into a rectangle with your palms. Using a rolling pin, roll the dough into a thin sheet, 40 cm by 45 cm in dimensions, maintaining its rectangular shape as much as possible.
5. Apply oil on the sheet and fold its longer side into thirds.
6. Use a knife to divide the folded dough into four equal parts. Divide each quarter further into 6 long strips.
7. Stack the strips in pairs of threes such that you now have four sets of strips.
8. Form the tingmo as shown in the video and place it on a greased steaming dish.
9. Once all the tingmos have been formed, cover the dish and allow them to proof for another 30 minutes before setting them over boiling water to steam.
10. These buns take no longer than 10 to 12 minutes to cook perfectly. Do not over-steam or the bread might become rubbery.
11. Serve immediately they are still warm.

Tea Momo Soup & Achar

Tea Momo Soup & Achar

Thursday, January 13, 2022

 SOUP

    * Half Cabbage

    * Mushrooms

    * Raddish

    * Carrots

    * Half Onion

    * Small ginger smashed

    * 1 chicken cube

    * Salt

    * Water

Method: Cut all the vegetables and put them in the lowest can of (Muktoos).  Put enough water for the soup, then add smashed ginger, chicken cube and salt with onion.  Let it get simmered for 20 minutes.  Later add some celery or parsley or even coriander leaves according to individual tastes.  

   ACHAAR 

    * 4-5 big red tomatoes

    *garlic cloves

    * 6/7 green chillies.

    * Salt

Grind all the above together and here is hot hot achaar ready to be eaten with tea momo along with the soup. 

Nepali Dal Bhat

Nepali Dal Bhat

Thursday, January 21, 2021

 Dal Bhat Recipe

Preparation time: 40 minutes (2 People)

Ingredients

• 1 cup red lentils (masoor dal) (other types of dal can take much longer to cook)
• 1 tablespoon vegetable oil
• 1 small red onion, chopped small
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• ¾ teaspoon salt
• ½ teaspoon mustard seeds
• ½ teaspoon turmeric*
• ½ teaspoon cumin seeds*
• ½ teaspoon coriander powder*
• 1 medium tomato, diced
• ½ tablespoon butter or ghee (optional, but it gives a nice flavor)
• 2 tablespoons cilantro and/or green onion, chopped, for garnish
• water, to make soup
• basmati rice (or any kind you wish)
• Indian chutney or pickle (achar) of your choice. We love Patak’s lime pickle. You can also find Patak’s at many other large grocery stores.
• Optional: add pepper of your choice, or red pepper flakes.
• If you prefer, you can use Shan Dal Curry Mix, or garam masala instead of the turmeric, cumin and coriander.

Preparation

• Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and can cook faster.
• Begin preparing the rice any way you like so it will be ready when you’re done cooking the dal.
• Chop your onion, and mince the garlic and ginger and set aside.
• Chop the tomato and set aside.
• Wash your cilantro and or green onion. Chop for garnish and set aside.
• Heat oil on high for a minute or two.
• Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes.
• Stir in cumin seeds, salt, turmeric, mustard seed and coriander powder. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often.
• Note: The stove’s temperature will remain at medium (6/10) for the rest of the cooking process, and you will stir occasionally.
• Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes.
• After 4 minutes, stir in the lentils, cover and cook for 5 minutes.
• After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes.
• When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook.
• Continue cooking on medium for 10 minutes.
• Now your dal is ready. Turn off the stove and sprinkle the chopped cilantro and/or green onion on top.

Serve

Serve with rice. Many Tibetans like to serve the dal in a small soup bowl, beside a plate of rice. Some people like to ladle the dal over the rice and mix it up to eat. Indians and Nepalis often eat dal baht with their hands, as do some Tibetans, but many of us also use a spoon.

Add some Indian chutney or pickle (achar) or hot sauce. We can’t more highly recommend the Patak’s Lime Pickle or relish, which is just heavenly and is perfectly complementary with this dal bhat. You can get it medium or hot. Medium is more spicy in a flavorful way than a hot way The hot has some bite!

Tibetan Noodle Soup - thenthuk

Tibetan Noodle Soup - thenthuk

Here is a recipe for Tibetan noodle soup, called thenthuk (འཐེན་ཐུག་). This comfort food is a common noodle soup in Tibetan cuisine, especially in Amdo, Tibet. Traditionally it would be made with mutton or yak meat. Links to four other recipes, including vegetarian momos, are at the bottom of this post.

Traditionally, thenthuk would be made with meat, but the nuns in India eat a vegetarian diet. This is a meat-optional recipe. Thenthuk is one particular kind of Tibetan noodle soup. It’s name means pull-noodle soup.

Tibetan noodle soups are generally called thukpa. Thenthuk (pronounced ten-took) is one kind of thukpa. It is easy and fun to make your own noodles.

You can download a PDF of the recipe here. At the end of the blog, there are links to other recipes for Tibetan food, including vegetarian momos.

Ingredients for Thenthuk

Serves 2

Noodle Dough

1 heaping cup all-purpose flour
1/2 cup water, room temperature
1/4 tsp salt and 1/4 tsp pepper
1 tsp oil

Broth

2 or 3 tbsp vegetable oil
1 clove garlic, finely chopped
1 tbsp ginger, finely minced
1 small onion, chopped
1 carrot, chopped into thin strips
1 large tomato, roughly chopped
4 to 5 cups vegetable or other stock
2 green/spring onions, chopped
cilantro, a few sprigs, roughly chopped
handful of spinach
soy sauce or salt to taste

Ingredients for Tibetan noodle soup, thenthuk.

Noodle Instructions

In a bowl, combine the dough ingredients, mix well and then knead for 4 minutes. Cover and leave to stand for 5 minutes. Roll or flatten out the dough and cut into long strips and then make the broth.

Soup Instructions

In a large pot on medium heat, sauté garlic, ginger, and onion in oil for 1 minute. Add carrots and tomato and gently sauté for one minute. Add most of the stock and bring to a boil. Adjust the amount of stock later depending on the soup to noodle ratio you prefer.

Put the noodle in the soup by draping the strips over your hand and tearing off pieces of about an inch in size, throwing them into the boiling soup. Cook for 2 minutes until the noodles are cooked and the stock is boiling. Add the chopped green onions, cilantro, and spinach and cook for about 30 seconds. Season with soy sauce or salt. Serve immediately.