Home Cookin'

Another large Tibetan family, my homestay family do a lot of cooking (and not just because they're bakers by trade). Some nights, dinner must feed over (a baker's) dozen people: various uncles, cousins, guests, monks, geshes, and, of course, my added mouth. But despite the sheer volume of the food to be made, it was always incredible. Fresh bread and baked goods in the morning, Indo-Tibetan-Etc food in the evening. So, you lucky ducks, I've decided to share with you the recipes for one of the meals from another one of my homes.

Chicken balls, five people

20g chicken, minced

10 g onion, minced

4-6 cloves garlic, crushed and chopped

1 small egg

3-4 tbsp corn starch

salt to taste

2-3 tbsp flour

Heat approximately 3” of oil on medium heat. Mix all ingredients in a large bowl. Form 1” balls and fry for 6-7 minutes, until medium brown.

Sauce

¼ cup oil

4-5 green chilies, thinly sliced

15 cloves garlic, crushed and chopped

2 tbsp soy sauce (to taste)

2 cups water

salt to taste

Corn starch, as needed

In a wok, heat oil on medium high. Cook garlic and onions for 2-3 minutes, until flavors and aroma are released. If desired, add green onions and coriander. Add water, soy sauce, and salt. Bring to a boil. Mix corn starch (appx ¼ cup) with warm water. Add the mixture to the sauce, a little at a time, until desired thickness is achieved. Remove from heat, add chicken balls.

 

Chow Mein

2-3 tbsp oil

1/3 garlic bulb, crushed and chopped

1 medium onion, minced

1 large bell pepper, sliced

2 medium carrots, julienned

1/3 head cabbage

1 kg noodles (any desired noodles, thin white wheat noodle), boiled

Salt to taste

3 tbsp soy sauce

In a wok, heat oil and garlic 2-3 minutes on medium heat. Add onion, pepper, and carrots; cook for an additional 3-5 minutes. Add cabbage; cook 1-2 minutes. Add noodles, salt, and soy sauce; cook another 10 minutes.

Enough chow mein for 13 people