Lhamo’s Kitchen – Tibetan Cooking Class pt 2

My second encounter with Lhamo’s Kitchen was for the Soup class, learning to make Mothup and Thenthuk soups.

After Momos, noodle soup is the staple of Tibetan cooking.

The first job was making the dough for the noodles that would go in the broth.

For three people for both soups you need:

One handful white flour (you can use any kind of flour)

100ml water (room temperature)

1/4tsp salt

1/4 tsp pepper

1tsp oil

Combine these ingredients in a bowl, mixing well and then kneeding for 4 minutes.  Seperate the dough into two leaving one portion for each soup (alternativley you could just do half the amount for one I guess..!)  Cover the dough and leave to stand for 5 minutes (you can use any kind of cover) but don’t leave it for longer than 5 minutes or it will get too sticky.

The first soup was mothup which is quite an uncommon dish, at least in the restaurants around here.

It contains a ravioli style parcel which is filled with:

3tbsp chopped cabbage

1tbsp carrot, peeled and grated

1/8th tsp salt

1/4tsp ginger

1tsp garlic

1tbsp cheese

1tbsp oil

To make these Mothup parcels first mix the filling well and then roll out the dough onto a floured surface to 1/2cm thickness.

As Lhamo says “more thinner, more taste.”  Roll the dough over a pin and then slice it the length of the rolling pin to create sheets of the thin dough.  Cut down the middle again until you have strips of dough that are 10cm wide. Then continue to slice the dough into triangles by cutting at alternate 45 degree angles.

Taking the triangles add a very small amount of filling into each and fold thusly until you have a row of little terracotta-style mothups lined up.

For the soup base you need the following:

1 small potato, sliced

½ tomato, sliced

1 small onion, sliced

1 small green pepper, sliced

1 small carrot, sliced

handful of spinach

1/4tsp salt

1tbsp soya sauce

3tbsp oil

½ tsp ginger

2tsp garlic

600ml boiling water

2 handfulls of spinach/lettuce to add later

Fry the oil, garlic, salt and ginger until the garlic is starting to brown and then add the other ingredients, continuing to fry for 1 minute and mashing up the tomato.  Add the boiling water and the handfuls of spinach or lettuce, then the soya sauce and any leftover filling from the mothups.

After letting this boil, add the Mothups one by one stiring gently and when they float they will be cooked – maybe 1 minute.

Thenthuk (flat noodle soup) for 6 people

Flatten out the dough and cut into long strips and then make the soup mix.

Take an empty dry pot and put on the heat, add the following for 30 seconds or until the garlic begins to brown:

3tbsp oil

1/2tsp salt

1tbsp garlic

1tbsp ginger

Then add the following:

1 large tomato, roughly chopped

1 small onion, chopped in half

1 carrot, chopped thinly

1 green pepper, chopped

1 handful of cabbage, sliced

Fry for 1 minute until the tomato is mashed then add 1200ml boiling water.

Put the pasta strips in the soup by draping them over your arm and tearing strips off of about an inch in size, alternatively make your dinner guests look foolish by getting them to do this.   Cook for 2 minutes until the water is boiling again.

Finally add 1tbsp soy sauce.

Also to go in the soup make a simple omelette with 2 eggs for 6 people, 1/4tsp salt and 1/4tsp black pepper. Let this cool a little and then chop into strips before adding on top of each dish while serving.

Lovely.

2 Comments

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2 Responses to Lhamo’s Kitchen – Tibetan Cooking Class pt 2

  1. Only just seen this, Ian, ace! x

  2. Pingback: Solidarity Soup For Tibet « Tibettruth

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