Tibetan Sauces
Dipping Sauce for Momos
Ingredients
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp
chile oil
- 1 piece of fresh ginger (about 1/2 inch long),
shredded
Directions
Combine all ingredients.
Achar
Yield: 1 cup
Ingredients
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1 Tbsp vegetable oil
- 1 tsp Curry Powder
- 2 to 3 jalapenos, thinly sliced
- 2 to 3 tomatoes, chopped
- Salt
- Lime Juice
Directions
Saute onion and garlic in
oil until onion is soft. Add Curry Powder, tomatoes and
chiles and simmer over low heat until tomatoes are cooked
through and mixture has a saucelike consistency. Season with
salt and lime to taste
Source: Hot & Spicy by Marlena
Spieler
Kopan Masala
A sweet aromatic mixture of dried spices used in many
dishes at Kopan Monastery.
A commercial masala called "Garam Masala" is available in
some stores.
Makes 1/2 cup
Ingredients
- 1/3 c. coriander seeds
- 1/4 c. cumin seeds
- 10 black cardamom pods, peeled
- 15 pale green cardamom pods, peeled
- 25 cloves
- 2 cinnamon sticks, broken up
- 1 tsp. black peppercorns
- 1/4 tsp. fresh nutmeg, ground
Directions
- Mix together and grind finely, but not to
powder, with a coffee grinder, spice grinder, mortar and pestle, rolling
pin, or food processor.
- Stir in an air-tight jar.
Coriander Chili Sauce
(Sonam Penzom Sibeh)
There are two versions of this popular Tibetan chili sauce, one with yogurt and one with tomato. The sauce does not keep for longer than a few days because the fresh cilantro loses flavor quickly.
Ingredients
- 1 bunch cilantro
- 4 - 5 small green chilies or 2 jalapeņo chilies
- 1/2 cup dried crushed red chilies
- 1 cup yogurt or 1 large tomato
- 4 - 5 cloves garlic
- 1 teaspoon salt
- 1/2 cup water
Directions
Cut the cilantro into short lengths.
If you are using tomato, cut it into quarters.
Place all the ingredients together in a blender and blend until just uniform but still a little chunky.
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