Friday, October 28, 2011


Tenthuk, obviously my favorite food. Previously, I've included tenthuk recipes for one. The following is quick tenthuk for the whole family. I made the following for 6, we had a lot left over, but we did finish about 2/3rds with each of us having 2-3 bows. So, this recipe could serve ten. Or, make the whole batch and freeze it in ziploc bags to make easy single servings.

TENTHUK FOR THE MASSES! (With Measurements!)

5 heaping handfuls of flower (Approx 9 cups)

3 inches of ginger root, finely chopped
2/3 bulb of garlic, (around 8 cloves) finely chopped
1 medium-large onion, chopped
3 medium tomatoes, chopped
2 lbs beef or lamb cut into bite sized peices
Baby Bok Choy or other greens, several large handfuls
12 stalks of scallions, roughly chopped
Salt (to taste)
Soy Sauce (to taste)

Mix the flower and water until the dough is no longer sticky. Knead until a smooth ball.
There will be a lot more than this, this was a smaller batch

Wrap this in a plastic bag and let it sit and relax for a while.

Meanwhile, finely chop the ginger and garlic.
You can see the finely chopped ginger in the bowl, but it wasn't enough.

Chop the garlic and put with the ginger. Chop the onions, set aside. Chop the tomatoes, set aside.
My lovely assistant, Karma. Onions make me cry.
Note the massive pot, that's what we're using.

In a large pot, heat up 3-4 TBS of vegetable oil. When the oil is hot, add the ginger and garlic and a pinch of salt and stir until the oil has become fragrant and the garlic has slightly browned.

Add the onions, and a hearty pinch of salt. The onions should reduce and slightly brown.

Add the tomatoes and another hearty pinch of salt. The tomatoes should reduce until you have a sauce-type consistency.

Add the meat and scatter a teaspoon of salt over it all. Stir until the meat has browned and it's started to form liquid.

Pour water over all of this until you have a large pot of broth with meat in it. I think we used around a gallon of water or more.

As the water is coming to a boil, take your dough out of the bag and separate into fist sized balls. Coat these balls with vegetable oil.

When the water has come to a boil taste and adjust salt and soy sauce. Roll a dough ball into a long snake like rope. Flatten between thumb and forefinger to form a long tape. Throw in small pieces of the dough into the boiling water. Stir occasionally to prevent sticking.

When all the dough is in the water, stir in the bok choy or other green vegetable. Stir. Bring to a boil again.
Mmmm, we made so much tenthuk it overflowed and we had to put some in that bowl on the side! lots of tenthuk!

When it's back to a boil add in the scallions. Stir for about a minute. Serve hot with chili sauce!

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