• Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
© Taste Tibet 2019
Built by BookJaw

November 5, 2019

October 22, 2019

September 24, 2019

June 11, 2019

Please reload

Recent Posts

Meat - A Moral Maze

June 4, 2019

1/10
Please reload

Featured Posts

Momos: All Fingers And Thumbs

January 30, 2018

 

 

 

My hands are my most important commodity. This week one of our menu boards fell hard onto my left thumb. It hurt a lot, but quite quickly my thoughts turned from the pain into concern for my momos. Dumpling-making was due to resume the following day, and I wasn't sure I'd be up to it. 

 

Hands play a hugely important role in all parts of the momo-making process - kneading and rolling out the dough - and the thumb is crucial in the last, and trickiest step: the pleating of the dough over the momo filling.

 

In Tibetan kitchens we do not have the luxury of machines, and we rely heavily on our hands in general. Before the arrival of rice from China, Tibetan dishes were traditionally eaten with tingmo (steamed buns) or balep (Tibetan flatbread), used as a scoop under the meat or the veg. Both tingmo and balep are prepared by hand, and eaten by hand.  

 

Eating hand to mouth definitely adds to the experience. Momos are surely enjoyed best when squeezed a little between the thumb and the index finger, and they are certainly easier to dunk into sepen (hot chilli) when chopsticks or other cutlery are removed from the equation.

 

My thumb has recovered, and momos are on the menu as normal this week, both in Gloucester Green market (Wednesday) and at our pop-up at Silvie in East Oxford (Thurs). We will provide the cutlery as usual, but feel free to enjoy Tibetan style! 

 

 

Gloucester Green Market

Wednesdays, 9am-4pm, Gloucester Green, Oxford OX1 2BU

 

 

Taste Tibet @ Silvie

Thursdays 6.30pm-9.30pm, Silvie Bakery Cafe, 281 Iffley Road, Oxford OX4 4AQ


 

Share on Facebook
Share on Twitter
Please reload

Follow Us