| Type | Momo |
|---|---|
| Place of origin | Tibet |
| Main ingredients | Potatoes, minced meat, bread crumbs |
In Tibetan cuisine, a xogoi momo is a type of momo using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs. [1]
| Type | Momo |
|---|---|
| Place of origin | Tibet |
| Main ingredients | Potatoes, minced meat, bread crumbs |
In Tibetan cuisine, a xogoi momo is a type of momo using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs. [1]
Tibet is a region in East Asia covering much of the Tibetan Plateau spanning about 2.5 million km2. It is the traditional homeland of the Tibetan people as well as some other ethnic groups such as Monpa, Tamang, Qiang, Sherpa, and Lhoba peoples and is now also inhabited by considerable numbers of Han Chinese and Hui people. Tibet is the highest region on Earth, with an average elevation of 5,000 m (16,000 ft). Located in the Himalayas, the highest elevation in Tibet is Mount Everest, Earth's highest mountain, rising 8,848 m (29,029 ft) above sea level.
The Tibetan people are an East Asian ethnic group native to Tibet. Their current population is estimated to be around 6.5 million. In addition to the majority living in Tibet Autonomous Region of China, significant numbers of Tibetans live in the Chinese provinces of Gansu, Qinghai, Sichuan and Yunnan, as well as in Eastern Pakistan, Northern India, Nepal and Bhutan.
Pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.
Momo is a type of East and South Asian steamed filled dumpling. Momos are native to Southwest Chinese region of Tibet as well as Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and East Indian region of Darjeeling. It is popular across a wider region of the Indian subcontinent. Momo is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors.
The Bhutia are a community of Sikkimese people of Tibetan ancestry, who speak Lhopo or Sikkimese, a Tibetan dialect fairly mutually intelligible with standard Tibetan. In 2001, the Bhutia numbered around 60,300. Bhutia here refers to Chinese of Tibetan ancestry;of hime
Chhurpi or durkha is a traditional cheese consumed in the Himalayan regions of Nepal, Sikkim, Darjeeling, Kalimpong, Bhutan, and Tibet. The two varieties of chhurpi are a soft variety and a hard variety. It is known to be native to Tibetan cultural areas, spreading to Nepal and India.
Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too.
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yogurt, and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.
Sergem is a Tibetan food made from milk once the butter from the milk is extracted. It is then put in a vessel and heated and when it is about to boil, sour liquid call "chakeu" is add and this leads to the separation of sergem from that milk. One can also prepare a soup out of sergem, add sergem to an achaar, or eat it with momo.
Buuz is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. These days it is also offered at restaurants and small cafes throughout the capital of Ulaanbaatar.
Chautara Sangachowkgadi is a municipality in Sindhupalchowk District in Bagmati Pradesh of central Nepal. The municipality was established on 18 May 2014 by merging Pipaldanda, Chautara, Kubhinde, Sanusiruwari Village Development Committees as Chautara Municipality. Later on 2017 it was expended again merging Sangachok, Thulo Sirubari, Kadambas, Irkhu, Batase and Syaule Village Development Committees to form Chautara Sangachowkgadi Municipality. It is now divided to 14 wards. This is the district headquarters of the Sindhupalchowk District. The municipality stands at the elevation of approximately 1,600 m above sea level. Religious and cultural festivities form a major part of the lives of people residing in Chautara. There are people of various religious beliefs, Hinduism, Buddhism and Christianity as well, giving Chautara a cosmopolitan culture. Nepali is the most commonly spoken language in the municipality. Likewise, Newari and other languages such as Tamang is also spoken as the Newars and Tamangs dominate the settlement in population.
In Tibetan cuisine, Gong'a Momo is a fried dough made with eggs and flour and stuffed with meat paste.
In Tibetan cuisine, Xab Momo is a bun, usually baked or steamed, stuffed with beef or mutton.
Tingmo is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls. It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo.
Little Tibet is an Asian ethnic enclave within the neighbourhood of Parkdale in Toronto, Ontario, Canada. The area bound by Queen St. W. to the north, the Gardiner Expressway to the west and south, and Atlantic Avenue to the east is known for its many Tibetan émigrés and Tibetan-related businesses and restaurants. There is also a growing Tibetan community nearby in South Etobicoke.
Sichuan pepper is a spice commonly used in the Sichuan cuisine of China's southwestern Sichuan Province. When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn. It is commonly used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known as málà.
Galdan Namchot is a festival celebrated in Tibet, Mongolia and many regions of Himalaya and particularly in Ladakh, India. It is to commemorate the birth as well as parinirvana (death) and the Buddhahood of Je Tsongkhapa, a famous Scholar/teacher of Tibetan Buddhism whose activities led to the formation of the Gelug school of Tibetan Buddhism. Galdan Namchot also marks the beginning of the new year celebrations in Ladakh.
Charu is coffee shop, event center, Tibetan handicrafts shop and working space in Chengdu, China. It is operated by Tibetan nomads.
The "Momo Challenge" is a hoax and an Internet urban legend that was rumored to spread through social media and other outlets. It was reported that children and adolescents were being enticed by a user named Momo to perform a series of dangerous tasks including violent attacks, self-harm and suicide. Despite claims that the phenomenon had reached worldwide proportions in July 2018, the number of actual complaints was relatively small and no law enforcement agency has confirmed that anyone was harmed as a direct result of it.
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