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Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. [1] Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley.
Tibetan monks are self-sufficient. [8] They cook for themselves and raise money by praying for farmers and nomads or by performing rituals for the well-being of families. In monastery kitchens, large pots are used to make soups. During breaks in religious studies, the monks are served tea and soup.
Most of the dishes considered to be uniquely Buddhist are vegetarian, but not all Buddhist traditions require vegetarianism of lay followers or clergy. [2] Vegetarian eating is primarily associated with the East and Southeast Asian tradition in China, Vietnam, Japan, and Korea where it is commonly practiced by clergy and may be observed by laity on holidays or as a devotional practice.
Want to make Tibetan Noodle Soup? Learn the ingredients and steps to follow to properly make the the best Tibetan Noodle Soup? recipe for your family and friends.
Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes, or until the onion turns slightly translucent.
Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes, or until the onion turns slightly translucent.
Butter tea, also known as Bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥 油 茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, Cha Su-kan or "gur gur cha" in the Ladakhi language) and Su Chya in the Sherpa language, is a drink ...
Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes ...