on 22th of february we celebrated tibetan new year. my dear friend oli sent me a link with a recipe of guthuk – kind of vegetable noodle soup. in tibet, eating guthuk on this night signifies our safe passage into the new year. i also made another dish from a tibetan book recipe, which was also a gift from this same friend.
the first time i made guthuk, was not very much successfully. the second try i made with dear svea and ton, two incredible persons, i wish everyone could talk to, i believe was pretty much better, although i don’t know how the original recipe should taste.
guthuk means in tibetan = (gu) nine (thuk) pasta in soup. the number 9 is associated with good luck. so while preparing and savoring guthuk you must remember that no less than nine ingredients are added to this dish.
normally they use to add dough-balls to the dish with different fillings, that are metaphors for certain human characteristic, both positive and negative.
their meanings could be:
wool = gentle person
charcoal = cold hearted person
porcelain= person who avoids work
paper= foolish person
hot chilly= quick temper, sharp tongue
pea= untrustworthy person
salt= lazy person
thorn= person who does not get along with other people
inward woven thread= person who put his family welfare above others
outward woven thread=person who does not put family welfare first
stone= stingy person
dama-ru (hand-drum)=person with double face
glass- delicate person
sun and moon= glory and fame
mother carrying child= person carrying karma from previous life
square mat= easy going person
lama konchok (tsok shape)= honest person
more about this dish you can find at simply tibetan blog.
my adapted recipe:
1 package of fried tofu
1/2 daikon – cut into juliennes
1 bund spinach – cleaned and chopped
1 box mushrooms
2 carrots – cut into juliennes
½ onion – diced
2 cloves garlic – minced
½ inch piece ginger – minced
2 tablespoon oil
2 cup flour (1 cup whole wheat and 1 cup white flour)
sugar and cream
cook the milk about 2 hours, until it gets solid. add sugar and cream, put in to a cheese cloth and let it dry. cut in to quadratic pieces and let it dry. you might hang it to dry on a string. the original recipe is made with yak-milk and they use to eat this as candy.
following the new year’s spirit that came into my house, my son and i visited svea at rigpa – http://www.rigpa.de/ – where we could learn a bit about “torma”. thank you dear svea, again, for everything!
torma are figures made mostly of flour and butter used in tantric rituals or as offerings in tibetan buddhism. there are “food tormas”, i wish i can learn more in the near future.
das tibetische küche – karin brucker and christian sohns
ton’s work: http://www.tonvanderlaaken.nl/
svea’s working place: http://www.rigpa.de/