Thenthuk
Source of Recipe
Dey Alexander
Recipe Introduction
Thenthuk (pronounced ten-took) is a Tibetan noodle soup. I learned to make this while staying in McLeod Ganj, the headquarters of Tibet in exile, in India.
List of Ingredients
1/4 cup white flour
1/8 cup water (or enough to make a dough from the flour)
3 tbsp oil
1-2 eggs, beaten with a pinch of salt (optional)
chilli (pickled, in oil or fresh chopped - to taste. I use 2 tsp sambal oelek)
1 onion, chopped finely
1 clove garlic, crushed
2 tsp ginger, grated
1 tomato, chopped finely
1 small capsicum, chopped finely
1/4 cabbage, chopped
1 medium carrot, julienned finely
1 tsp turmeric
1/2 tsp pepper
1 to 2 tsp soy sauce (light soy is preferable)
3 cups water
salt to tasteRecipe
Mix flour and sufficient water to make soft dough. Knead for 3 minutes, then set aside, covered with a wet cloth, for 10 minutes or so.
Heat frying pan and add oil. When hot, fry egg. Add chilli, then onion, garlic and ginger. Fry at high heat for a minute or two.
Add tomato, capsicum, cabbage, and carrot. Fry another minute or so, then add turmeric, pepper and soy, and fry for another minute or two.
Add water, cover and bring to boil.
Meanwhile, roll out dough into a long thin tubular shape and coat with a little oil. Flatten between your fingers and pinch off pieces (about half a finger-length each). Add to boiling liquid and cook soup for a further two minutes.
Serve while hot. Serves four.
|
|
member logon
