Tingmo or Ting-momo (fluffy steamed bun) and Phing-mogro (mung bean vermicelli and dried black Chinese mushroom) are a popular Tibetan dish that you’ll often find on the menu of most Tibetan parties and weddings. Tibetans relish it with all their heart because it is so so good. Although beef is a prime ingredient of the stew I’m going to give it a vegan twist. The dish turns out absolutely delicious.
No Tibetan dish is complete without Sepen hot sauce. The great thing about this sauce is that you can store it in a jar and keep in your fridge for later use. It keeps fresh for upto 2 weeks. It’s a great accompaniment with your food as it adds that extra zing to it. Makes any boring food flavourful.
What are we waiting for? Let’s get started!
Tingmo or Steam Buns
Mix all ingredients in a large bowl and knead with lukewarm water. Make sure the dough is soft and smooth but not sticky. Once ready cover it and let it rest in a warm place for about half an hour.
While the dough rests you can prepare the stew.
Soak separately mung bean vermicelli and dried black mushroom in hot water for 15-20 minutes.
On a medium flame heat oil in a skillet or wok. Once oil is hot add onion and garlic and sauté till they turn golden brown. The beautiful aroma of garlic and onions will fill your kitchen.
Now add the tomatoes, salt and turmeric and mix well. Keep stirring for 1-2 minutes on a medium flame.
You can now add the green beans. Pour 1 cup hot water and let it cook for 5 minutes with the lid on.
When the beans are cooked add the vermicelli and black mushroom, pour 1.5 cup hot water. Let it cook for another 7-10 minutes on medium flame, covered. Then add cilantro.
Your Phing-Mogro stew is ready!
Prepare the steamer by filling the bottom pan with 1/4th water and let it boil with the lid on.
Your dough has had a good rest by now. Gently knead it again. Take a big chunk of the dough and roll it out long.
Using a knife cut it into equal pieces. Take one of the pieces and roll it in a long strip then coil it around like a cinnamon bun. You can make different shapes if you like. I’ve made a few simple designs that Tibetans generally make. You can be creative and make your own designs just for fun.
Oil the steamer and place the tingmos in it leaving 2-3 inches space in between as they will expand on steaming.
Repeat with the rest of the dough.
Once the water boils steam the tingmos over simmering water, covered, for 10 minutes. Set the timer if need be.
After 10 minutes, your fluffly Tingmos are ready to be served.
Finely chop all the ingredients together until you get an even mixture like the picture below.
Now heat oil in a pan on medium flame. Once the oil is hot add all the ingredients and salt. Add half cup of water and stir. While cooking the sauce might splatter everywhere, so keep stirring. Switch off the stove after 5 minutes. Let it cool.
Your sauce it ready! Smack!