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Tingmo are often paired with vegetable dishes, meat dishes, dal dishes, [5] and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). [4] It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).
Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup (), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet [1] [2] where it is served as dinner and sometimes lunch.
Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide).
Tingmo (Tibetan: ཀྲིན་མོག, Wylie: krin mog), a type of steamed bread made from flour, yeast and water. Tingmo is a soft and fluffy bread served with savoury dishes such as stews or curries. Unlike other versions of momos, tingmo does not contain any type of filling. [36]
A Tibetan cuisine meal with (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup, vegetable gravy (curry), and condiments in center from the Himalaya Restaurant, McLeod Ganj, HP, India A simple Tibetan breakfast. This is a list of Tibetan dishes and foods.
Tingmo – a steamed bread in Tibetan cuisine. [6] Wotou – a type of steamed bread made from cornmeal in Northern China; Milk roll – a steamed bread roll ...
Tingmo – A steamed bread in Tibetan cuisine.[1] It is sometimes described as a steamed bun[2] that is similar to Chinese flower rolls. It does not contain any kind of filling. Tuna bun – A Hong Kong-style fish bun [38] that contains tuna paste; commonly found in Hong Kong [39]
A Tibetan cuisine meal with (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup, vegetable gravy (curry), and condiments in center from the Himalaya Restaurant, McLeod Ganj, HP, India. A soup-like vegetable curry in Tibetan cuisine that is often served with tingmo steamed bread. [1]