I’ve been following this wonderful blog called Simply Tibetan, Simply Delicious, and I think you should too.
Simply Tibetan has a wonderful collection of recipes of unique and yet-familiar Tibetan dishes, including the tsampa, the Tibetan staple diet made of barley or wheat, and momo, another popular Tibetan dish.
The author artfully weaves together personal accounts of her own experiences with Tibetan food and cooking in all the recipes on her blog, proving without doubt the significance of food in one’s effort to preserve one’s rich and unique traditions and memories in a foreign land.
STSD, who appears to have been blogging since 2008, has over the years shared a wide assortment of recipes, roping in friends and family in this inspiring enterprise. There’s even one on a Tibetan snack called khapsey, where the major part of the preparation (and eating) was done by the author’s son and his friend.
And yet, it is the author’s narratives and personal stories that bring the recipes to life, allowing the reader a taste of an original Tibetan kitchen amid all the modernity — in that Tibetan cooking essentially calls for a strong perception in terms of duration and measurements rather than defining clear specifications on either of these two essentials of modern-day cooking. Nonetheless, the author is able to effectively balance the two in her posts, even acknowledging this truth in her momo post.
So take a moment and try any of these fabulous recipes, and your home will be filled with the rich aroma of Tibetan cooking.