How to Make Tibetan Good Potatoes - Shogo Shimbu Du Asian Cooking Recipe Cuisine

Tibet Shogo Shimbu Du (Good Potatoes)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

8 potatoes

4 plum tomatoes

2 small onions

2 cloves garlic

1/2 tsp salt

1/2 tsp black pepper

1/2 cup finely chopped cilantro or 1/2 tsp ground coriander seed

1/2 tsp turmeric

olive oil

2 spring onions, finely chopped


Directions:

Peel the potatoes, wash and cut them into 1-inch pieces. Boil until tender.

Dice the onions, garlic and tomatoes. Sauté them in a little olive oil, adding salt, pepper, coriander and turmeric. Cook over low heat, adding a little water if the tomatoes begin to stick.

When the potatoes are done, drain them. Put both the potatoes and tomato mixture into a large serving bowl and gently toss. Garnish with finely chopped spring onions. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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