Thenthuk

Thenthuk is a Tibetan cuisine that is famous for lunch as well as dinner. Thenthuk Cuisine is made up of wheat flour dough, meat and yak meat. Thenthuk Cuisne is common among these days vegetarian as well as non-vegetarian. It is a soup that consists of combination of vegetables and pieces of meat. The dish is delicious and mouth watering.

Thenthuk Recipe

Thenthuk Recipe is given in detail with the ingredients and method to make the recipe. There are three vital components to a tasty bowl of thenthuk is the soup, then the daikon, and finally the dough.

Dough:

3 cups of Wheat Flour

1 egg

11/2 – 2 cups Water

Thenthuk

Vegetable Oil

½ Onion – chopped

3 cloves garlic

1 large tomato, roughly chopped

1 lb Beef – sliced into thin bite size pieces

1 cup Daikon – sliced into thin bit size pieces

Spring onion – chopped for garnish

Salt, ground emma, ground pepper and soya sauce

Method

Put the flour in a large vessel and then add one egg and slowly add the water and then knead the dough until it is stable but soft. Now smooth the dough and cut it into strips about 1" wide. After that add a little oil, and keep it aside for few minutes.

For making thenthuk the first step is to make the Daikon then take a pan, put little oil and fry the daikon on a normal flame till it becomes nice and golden. Once it is browned, leave it aside. Take a big vessel and add oil, onion and garlic and let the onion brown. After that add meat, a surge of emma, black pepper, salt to taste and as it browns, soya sauce to flavor the meat. When the meat is nicely fried just put the soup stock and let it boil, letting the meat cook nicely. Finally, add the browned daikon and now you are ready to taste your thenthuk. Garnish the thenthuk with some chopped spring onions.