Recipe Archive - 10 August 2008

Tibetan Butter Tea, recipe courtesy www.tanc.org

Water
Plain black tea (in bags or loose)
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk or 1 teaspoon milk powder
Materials: One churn, blender, or large drink container with a tight lid.

Tibetan butter tea, po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up.

In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water.

Lucky for us, it is much easier to make po cha outside of Tibet. Four main things are needed to make our tea. You need: any kind of plain black tea (both bags and loose tea are okay), salt, butter and milk or milk powder. (You can use any kind of milk you want, though I think the full fat milk is the best, and sometimes I use Half and Half, which is half cream and half milk.) Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea.

This po cha recipe is for four people, more or less.

First boil five to six cups of water, then turn down the fire. Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk or a teaspoon of milk powder into a chandong, which is a kind of churn. Please see the picture, in which we are using a plastic churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.



ISSN 1938-7385 Volume 14, Number 19 This Week's Contents 1. Po Cha 2. Tibetan Steamed Dumplings 3. Filipino Tinola 2 4. Paprika Soup

1. Po Cha submitted by philpot Tibetan Butter Tea, recipe courtesy www.tanc.org Water Plain black tea (in bags or loose) 1/4 teaspoon salt 2 tablespoons butter 1/2 cup milk or 1 teaspoon milk powder Materials: One churn, blender, or large drink container with a tight lid. Tibetan butter tea, po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up. In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water. Lucky for us, it is much easier to make po cha outside of Tibet. Four main things are needed to make our tea. You need: any kind of plain black tea (both bags and loose tea are okay), salt, butter and milk or milk powder. (You can use any kind of milk you want, though I think the full fat milk is the best, and sometimes I use Half and Half, which is half cream and half milk.) Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea. This po cha recipe is for four people, more or less. First boil five to six cups of water, then turn down the fire. Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk or a teaspoon of milk powder into a chandong, which is a kind of churn. Please see the picture, in which we are using a plastic churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.

2. Tibetan Steamed Dumplings submitted by philpot dough 3 cup All purpose flour 1 cup Water meat filling 1 lb extra lean ground beef 1 onion, chopped 1/2 lb daikon, spinach or cabbage, chopped fine 1 garlic clove, minced 1 tsp Fresh ginger, grated 2 green onion, chopped (white and green both, no roots) 2 T Fresh cilantro, chopped salt Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min. Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce. In his native Tibet, these would be made with a flour ground from roasted barley called "Tsampa". The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

3. Filipino Tinola 2 submitted by philpot 1 (3 to 4 pound) whole chicken, cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce) 1-inch ginger sliced Fresh garlic or garlic powder, to taste 1 1/2 cups green papaya, peeled, seeded and cubed 1/2 cup tender pepper leaves or fresh or frozen spinach 3 to 4 cups water 1 small package cellophane noodles, soaked until limp Salt to taste Brown chicken on medium to medium high heat in stew pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water. Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds. Yield: 4 to 6 main courses; 8 to 10 side dishes

4. Paprika Soup submitted by amanda Serves 4 3 slices bacon, diced 1 large onion, chopped 2 large green pepper, chopped 1 tablespoon flour 1 tablespoon paprika 6 cups beef broth 1/4 teaspoon salt 4 large potato, diced 1/2 cup sour cream Saute bacon, onion and peppers for 10 minutes. Drain grease. Add flour and paprika and cook for 2 minutes. Add broth, salt and potatoes. Simmer for 20 minutes or until potatoes are done. Pour into soup bowls and top with sour cream.

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