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Sepen – hot sauce made with chillies as the primary ingredient and other spices depending on the recipe; Sha Phaley (Tibetan: ཤ་བག་ལེབ་) – bread stuffed with seasoned beef and cabbage; Sha Shingbee – a stir-fry dish of sliced mutton with green beans; Shab Tra – stir-fried meat tossed with celery, carrots and fresh ...
Other variations of momos include: C-momo, steamed or fried then served in chili sauce. [25] [26] Dhapu momo, from Chinese da bao (大包), or "big bun", also known as "Tibetan momo", a Nepali dumpling that is typically larger and flatter than other versions of momos. [27] This was possibly introduced to Nepal through two routes.
View Recipe. Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs.
De-Thuk - a type of gruel that includes yak or sheep stock along with rice, different types of Tibetan cheeses. Similar to Cantonese rice congee; Tsam-thuk - a type of gruel that uses yak or sheep stock and roasted barley flour as well as a variety of Tibetan cheeses. Thukpa bhatuk - a common Tibetan noodle soup made with little bhasta noodles.
Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions. Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 ...
1 1 / 2 lb boneless beef sirloin steak or top round steak, 3/4-inch thick, thinly sliced; 8 oz package sliced mushroom; 1 large onion, thinly sliced; 1 / 4 cup balsamic vinegar; 1 cup Prego® Traditional Italian Sauce or Marinara Italian Sauce; 1 / 2 cup crumbled gorgonzola or feta cheese; hot mashed potato
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]