The Monster Island Theater Tibetan Recipes

Corn Soup, Tibetan Style

*One 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained, may be substituted for the fresh corn and cornstarch.

Sauté the onion in butter or oil in a soup pot until brown and soft.

Add the paprika, garlic, and ginger and cook briefly.

Add the tomato and the tofu, cut into small cubes, along with the water.

If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now.

Bring to a boil, and simmer for a minute, stirring to prevent sticking.

Sprinkle chopped green onion on each serving.

Recipe courtesy of InnerSelf.com http://www.innerself.com/html/

The Dalai Lama's Momos

These momos, or dumplings, are a traditional Tibetan favorite. This recipe comes from Tenzin Gyatso, His Holiness the Fourteenth Dalai Lama.

*Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese.

To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper.

To make the dough, mix the flour with enough water to form a smooth dough. Roll out, but not too thinly. Cut into rounds with a 2" pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle. On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal.

Fill a small steamer with water, first boiling the rack so the dumplings do not stick. Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes.

Serve soup in small bowls as an accompaniment to the dumplings.

Tips to the cook:

• Briefly knead the dough until it is smooth.
• Pressing the edges of the dough rounds makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they're not too thick and your momos will cook evenly.
• If you don't have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown.
• In addition to the soup, you might want to try a momo dipping sauce.

Recipe courtesy of AsiaRecipe.com http://www.asiarecipe.com/

Momo Dipping Sauce

Combine all ingredients and serve with momos.

Recipe courtesy of AsiaRecipe.com http://www.asiarecipe.com/

Tibetan Roast

Preheat oven to 375°F.

Heat oil in a skillet and fry the buckwheat for 2 to 3 minutes. Add onions and mushrooms and cook for a few more minutes. Pour in the wine and stock and bring to a boil. Reduce heat and simmer for 20 minutes, adding more stock if necessary.

Grind the walnuts finely. Wash and cook spinach without water for 6 minutes. Drain off any excess liquid and chop thoroughly.

When buckwheat is cooked, remove pan from heat and let cool slightly. Stir in walnuts and spinach. Add the herbs and mix well. Season to taste.

Grease a 1 lb. loaf tin and press in the mixture. Bake for 50 to 60 minutes till the top is dark brown and feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables and greens.

Recipe courtesy of Tibet: Left in the Wilderness http://library.thinkquest.org/26470/

Greens with Tofu

Wash the Swiss chard and tear it into pieces, removing the stems.

Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.

Stir in the soy sauce, tofu, and peas.

In a separate frying pan, heat a tablespoon of oil very hot.

Stir in the black pepper.

Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.

Cover the pan and let it steam for 30 seconds.

Spread the greens on a serving platter and pour the tofu mixture on top.

Recipe courtesy of InnerSelf.com http://www.innerself.com/html/

Luksha Shamdeh (Lamb Curry)

In large bowl, combine yogurt, paprika, curry powder, soy, garlic and ginger. Add lamb, mixing to coat, marinate several hours (overnight if you want). In a large saucepan, over medium high heat, sauté onions in oil several minutes until translucent. Add cinnamon, star anise, cloves and bay leaves. Cook several minutes until onions brown. Add lamb and marinade; bring to boil over high heat, then add tomatoes.

Lower heat to medium. Cook, uncovered, 20 minutes. Reduce heat to low. Simmer, covered 40 minutes.

Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes). Stir into the curry for the final 5 minutes of cooking to even out and combine the flavours. Remove the cloves, bay leaves, star anise and cinnamon. Makes 4 servings. If you wish you can accompany this with a pita or some rice as a side dish.

Recipe courtesy of MyBindi.com http://www.mybindi.com/

Sikarni (Spiced Sweet Yogurt-Pistachio Dessert)

In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a cheese cloth liner. Allow to drain for about 12 hours.

Transfer the mixture into a mixing bowl. Dissolve saffron in lukewarm cream.

To the yogurt mixture add sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly. Chill overnight in refrigerator.

To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.

Recipe courtesy of AsiaRecipe.com http://www.asiarecipe.com/

Tibetan Butter Tea

Boil tea in 4 cups of water for about 10 minutes. Remove from flame. Remove the tea leaves from the liquid by pouring through a sieve. Add half-and-half and butter to the strained tea. Add salt to taste. (Tibetans like it very salty!) This will cool the tea, so warm it briefly over a low flame, making sure the tea doesn't boil. For a frothy tea, pour it back and forth between two containers a few times.

Recipe courtesy of Arielle's Recipe Archive http://recipes2.alastra.com/