Please, email at info@sherpasansar.com, if anyone is interested to publish their news, articles, issues, interviews & event
 
Sherpa Food Recipe
  • How to Make Gyuma ( Tibetan Sausage )

    Summary:    Gyuma is Sherpa/Tibetan blood sausage traditionally made from yak or sheep’s blood, and may include rice or roasted barley, spices, and natural casing using yak or sheep’s intestine.    Ingredients:    1 Gallon of Blood (Order frozen blood from your local butcher or some asian markets carry them too). 2lbs Ground Beef 4 1/2 cups of rice (uncooked – preferably a thicker grain rice) 2 cups Oatmeal 2 lbs (v Read More »

  • Tingmo ( Steamed Puff Bread )

    Summary Tingmo are often served in place of rice, and are especially good with dishes that have gravy, such as curries. They may be eaten hot or cold. Leftover timo may be pan-fried for breakfast. Break the timo into smaller pieces and toss in light oil or butter till they become crunchy. Children, and those fond of sweets, may enjoy timo shredded into a bowl with melted butter and honey. Ingredients:   8 cups unbleached white flour 4 teaspoons baking powder Read More »

  • Shabhalep - Crispy Meat Dumplings

    Shabhalep is deep fried pastries/bread stuffed with minced meat and spices. It is crispy Meat Dumpling mostly eaten by tibetan people. In Tibet, the most common meat would be yak meat, which is a bit leaner and stronger tasting than beef. Ingredient Quantity Minced Meat 150 gm Chopped Onion 50 gm Spring Onion a pinch ( depending up the taste ) Pepper Corn / Salt Depending upon the tast Read More »

  • How to Make Rildok ( Hot & Spicy soup with massed potato ) ?

    Rildok is an authentic traditional Sherpa dish made from potato. Boiled potatoes are traditionally smashed in large wooden mortar and pestle with little salt and yak butter until it forms sticky dough, then made into small balls, and served with fresh achaar or soup.                                      &nb Read More »

  • How to make Tibetan-Style Laping: Cold Mung-Bean Noodles

    Lephing (Spicy Mung Bean Cake)   7 Tablespoon Mung Bean Flour 4 cups water ½ teaspoon salt (Mung Bean flour is available in asian/korean grocery stores and sometimes labeled as Green Bean Flour) Sauce : 1 teaspoon minced garlic 3 Tablespoon water 4 Tablespoon Soya Sauce 1 Tablespoon Vinegar Chilli to taste (dried chilli powder or bottled/homemade chilli sauces) Cilantro – chopped Chives – chopped (if available) Mix the Mung Bean powder with 1 Read More »

  • How to Make Butter Tea ?

    Sherpa Butter Tea Butter tea known as “su cha” in Sherpa language is a very popular drink of the Sherpa people in Nepal. People in Tibet, China and Bhutan also drink butter tea.  Since the weather is often chilly and cold in the Himalaya region, Sherpa people drink butter tea throughout the day to keep themselves warm and hydrated. Butter in the tea also provides nourishment and calories. It is made from special tea leaves, yak butter, salt and milk. For breakfast, butter Read More »

  • How to Make Potato Pan Cake ?

    Potato Pan Cake(Aaloo ko roti) in Nepali and Riki Kur in Sherpa Language Potato flat bread is a very popular Sherpa dish, and often served to honored guests. It is  made up of potatoes, eggs and flour and normally eaten with green onion sauce. In Nepal, this dish is prepared by grating potato and using millet flour instead of wheat flour. I have made small changes to make things quick and easy. I blend potato using an electric blender and add wheat flour. Ingredients: 6 large pota Read More »