I always run into trouble when a dish calls for pasta or noodles, but especially this one with multiple starches. Two of the five people who sit down to dinner at my table try to eat exclusively gluten-free, so I either use a gluten-free substitute or leave out the starch altogether.
I am trying out different homemade gluten/gluten-free pasta recipes, after being thoroughly surprised by a Christmas gift of all of the pasta attachments for my artisan Kitchen-Aid stand mixer. I will fill you in on my sad results so far in an upcoming post.
Additions/Omissions: I took a bit of license with this dish, eliminating both the noodles and the rice, and substituted parsley for seaweed (mostly dealing with what was available in my kitchen).
Taste Test: The flavors are here if not all of the substance. I am sure that the noodles and rice would have enhanced the heartiness of the dish, a Tibetan comfort food.
Zip Facts about Tibet:
- Despite what you may think, Tibetans usually eat meat, including beef, goat, mutton and yak (especially yak jerky). With the exception of growing barley, agriculture is not ideal on the Tibetan plateaus. Meat dishes are generally served with rice, crystal noodles, and potatoes
- The Tibetans do eat a lot of dairy. However. the designations of “yak butter” and “yak cheese” used in Tibetan cuisine should be labeled as “dri butter and cheese”. Yaks are male and the dri are the females of the species
- Mt. Everest, the world’s highest mountain, is situated on the border of Tibet and Nepal
- Since 1951, Tibet has been under China control. The Dalai Lama presides over the parliamentary Tibetan Government-in-Exile in Dharamshala, India, which is currently not recognized
- A white or yellow decorated ceremonial scarf (kata) is placed around the neck of guests or performers
Dragon, Tensing Rigdol
Link to Recipe: https://theworldfrommykitchen.wordpress.com/tibet/