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Tibetan Thanthuk
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A picture of Tibetan Thanthuk.

Tibetan Thanthuk

Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
Bangalore

Thankthuk is hand pulled noodles ....Tibetan thanthuk is a spicy noodle broth accompanied by fresh red and green chilly paste.......

Thankthuk is hand pulled noodles ....Tibetan thanthuk is a spicy noodle broth accompanied by fresh red and green chilly paste.......

Read more

Tibetan Thanthuk

Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
Bangalore

Thankthuk is hand pulled noodles ....Tibetan thanthuk is a spicy noodle broth accompanied by fresh red and green chilly paste.......

Thankthuk is hand pulled noodles ....Tibetan thanthuk is a spicy noodle broth accompanied by fresh red and green chilly paste.......

Read more
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Ingredients

2 servings
  1. 100 gmsHand pulled noodle-
  2. 300 mlChicken stock-
  3. 2 tspnSesame oil-
  4. 2 tspnRice wine-
  5. to tasteSalt
  6. 1 gmWhite pepper -
  7. 50 gmsCabbage-
  8. 10 gmsCarrot-
  9. 10 gmsOnion-
  10. 10 gmsCoriander leaves -
  11. 1 Fresh green chilli-
  12. 1 cloveGarlic-
  13. 1/2 Ginger-
  14. 10 gmsSpring onion-
  15. 1 tspnLight soy-
  16. 1/2 Tomato -
  17. For Paste-
  18. 10 Fresh red chilly-
  19. 10 Fresh green chilly-
  20. 100 mlVinegar -
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Steps

  1. 1

    Boil the noodles, strain, cool and keep a side

    A picture of step 1 of Tibetan Thanthuk.
  2. 2

    Chop garlic and ginger along with green chillies.

    A picture of step 2 of Tibetan Thanthuk.
  3. 3

    Cut the cabbage, carrot and onion in desired shape.

    A picture of step 3 of Tibetan Thanthuk.
  4. 4

    Cut coriander and spring onion.

    A picture of step 4 of Tibetan Thanthuk.
  5. 5

    Assemble the ingredients together.

    A picture of step 5 of Tibetan Thanthuk.
  6. 6

    Heat chicken stock and season with salt and pepper, add soy, vinegar and sesame oil. Flavour with rice wine.

    A picture of step 6 of Tibetan Thanthuk.
  7. 7

    Now add all the vegetables and bring to a boil, simmer for next 5 minutes.

    A picture of step 7 of Tibetan Thanthuk.
  8. 8

    Adjust seasoning.

  9. 9

    Remove from heat, arrange the noodles in a bowl and pour the stock over it. Serve with fresh red and green chilly paste.

    A picture of step 9 of Tibetan Thanthuk.
  10. 10

    For chilli paste soak red and green chillies separate in 50-50 ml of vinegar. Blend.

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Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
on August 24, 2017 16:04
Bangalore
a professional chef, having a good hand in Ayurvedic cooking, Regional Uttarakhand food and Far East Asian Cuisine- Thai, Chinese, Malaysian, Japanese and Asian cooking.An essence Of Himalaya is my first book over traditional cuisine of Uttarakhand. Which is the first written evidence over traditional Uttarakhand cuisine.I am here to share my cooking secret with you .
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