Eating your heart out at Leh - II
The Teemok
Teemok is a steamed bread eaten with either with mutton or vegetable curry.The best Teemok in town is definitely at The Tibetan Wok, at Leh main market. I got a quick recipe for the bread from the chef. Knead all- purpose flour, with a little baking soda with warm water, with some corriander leafs and bring it to a parantha consistency. Roll it out and fold it as if to fold a paper fan and shape it in this nice bundle. Now steam it for twenty minutes and serve hot with the curry.
For the curry slice vegetables such as cabbage, carrots, spinach, spring onions. In the wok add some white oil, add some crushed garlic and ginger, saute for a minute. Add the vegetables stir fry for couple of minutes add water or vegetable stock and bring it to boil. Add soya sauce, vinegar and a dash of salt n pepper. Let it just cook through in high heat without over boiling the vegetables. Keep it just tender.
For the meat sauce boil the meat first and slice it in small chunks, cook similarly to that of the vegetable curry only replacing normal soya for dark soya sauce and also add sliced tomatoes for the gravy's thickness. Adding corn flour as a thickener is absolutely optional.
Light and yummy Teemok is ready to eat! Don't ever miss it if you are in Leh. Remember The Tibetan Wok is the place to go for!
Teemok is a steamed bread eaten with either with mutton or vegetable curry.The best Teemok in town is definitely at The Tibetan Wok, at Leh main market. I got a quick recipe for the bread from the chef. Knead all- purpose flour, with a little baking soda with warm water, with some corriander leafs and bring it to a parantha consistency. Roll it out and fold it as if to fold a paper fan and shape it in this nice bundle. Now steam it for twenty minutes and serve hot with the curry.
For the curry slice vegetables such as cabbage, carrots, spinach, spring onions. In the wok add some white oil, add some crushed garlic and ginger, saute for a minute. Add the vegetables stir fry for couple of minutes add water or vegetable stock and bring it to boil. Add soya sauce, vinegar and a dash of salt n pepper. Let it just cook through in high heat without over boiling the vegetables. Keep it just tender.For the meat sauce boil the meat first and slice it in small chunks, cook similarly to that of the vegetable curry only replacing normal soya for dark soya sauce and also add sliced tomatoes for the gravy's thickness. Adding corn flour as a thickener is absolutely optional.
Light and yummy Teemok is ready to eat! Don't ever miss it if you are in Leh. Remember The Tibetan Wok is the place to go for!
Comments
1. Vajrayana ritualized everything - the very thing Buddha tried to avoid
2. Some Buddhist states (eg. Bhutan) won't allow killing of animals, but have no qualms eating meat, which is imported from India.
3. Almost all Tibetan buddhists are non-veg. There goes Buddha's teachings of ahimsa.