Thukpa
Recipe By: Chef Abegail Rempillo-Aparece
Thukpa is a Tibetan noodle soup, inspired from china and its originated in the eastern part of Tibet. Thukpa is famous among Tibetan and Nepalese people.
I love this food when my Nepali friend cooked this dish, although some of the ingredients a bit strong for me due to masala spices. Since I love to try different dishes, from now on I have my own version of “thukpa” 😉
Here’s the Recipe 😉
Thukpa
Corn oil – 2tbsp
pork with fat cut into cubes – 1/4 kilo
Slice red onion 1pc
chop garlic 3 cloves
julienne ginger 8g
julienne fresh chili 2g
julienne carrots 30g
shitake mushroom 10g
chili powder 1 tsp.
turmeric powder 1 tsp.
sweet soya sauce 2 tbsp.
oyster sauce 2 tbsp.
soy sauce 2 tbsp.
black pepper – pinch
sambal oelek ( chili paste ) 1tbsp
chicken stock – 2 1/2 liters ( if you don’t have chicken stock use water)
vegetable noodles 100g( or use spaghetti if you cannot find the real thukpa noodles)
beans sprout 25g
garnish optional: sunny side up with crunchy ring side of the egg ( my preference ) 😉
In a hot medium sauce pan, put the corn oil and sauté pork until its golden brown, add onion and continuously stir until the onion becomes translucent, and put all together with garlic, ginger, fresh chili, carrots and shitake mushroom, sauté continuously until the garlic and ginger comes out the flavor, avoid burning the garlic and ginger, then put the chili power, turmeric powder, sambal oelek, sweet soya, oyster sauce, soy sauce, and black pepper continuous stir until the chili powder and turmeric powder dissolved, add the chicken stock or water, after 20 minutes of boiling together add the cooked noodles and bean sprout. serve hot! 😉
Optional: use any vegetable you want or you can use chicken, fish or just only vegetable is perfectly fine.
Author: Chef Abegail Rempillo-Aparece