Archive for November 18, 2012

Shyakpa (Sherpa Stew)

I have been working on my “Sherpa Cook Book” for a long time now, long enough that my sister thinks it might be a myth 🙂  If everything works well, I should have the book ready soon, especially since my dad has decided to help me with it. I decided to start putting some of my recipes on SherpaniChef whether my book works out or not! This is one of my favorite Sherpa dishes, Shyakpa (stew). It is my mother in-law’s favorite Nepali dish, so Denece this is for you!
Traditional Shyakpa contains radish and noodles (yeri) which I never really liked as a kid, so my parents made us Shyakpa without radish and yeri which is super tasty.

5 potatoes (sliced)
2 cups pork meat cubed ( beef or lamb for substitution)
1 pack frozen spinach or 3 cups of fresh spinach chopped
1 medium onion chopped into small pieces
2 teaspoon garlic paste or minced
1 1/2 teaspoon curry powder
1 1/2 teaspoon cumin powder
Red Chilli powder (to taste)
Salt to taste
Sichuan pepper (to taste)
3 tablespoons vegetable oil
1 cup flour (to thicken)
6 cups of water


1. Prepare all the ingredients.

2. In a large dish, heat oil. Once the oil is heated, add onion and garlic and cook for 1 min.

3. Add curry powder, cumin powder, salt and red chilli powder. Mix well and cook for a min.

4. Add meat and cook for 10 mins at medium heat (or until the meat is cooked). Cover with lid while cooking, stir occasionally.

5. Add potatoes. Mix well and cook for another 6 mins, stir occasionally.

6. Add spinach and 3 cups of water. Cook for 10 mins. Keep stirring to avoid burning.

7. In the mean time, make a batter using 1 1/4 cups of flour and 1 1/2 cup water.

8. Add the batter to the shyakpa and add another 3 cups of water. Mix well and cook for another 8 mins.

11. Sprinkle some sichuan pepper and enjoy with bread.

Spicy Mandarin Salad (Suntala Sadeko!)

My eyes being bigger than my stomach, I bought a large bag full of mandarin oranges. They were not as sweet as I expected, so, I made mandarin salad out of them and fed them to my husband. In Nepal, we make this type of salad using fruits like pummelos (will post in the future) and oranges. Nepali culture is pretty laid back and during winter, people make these salads, then sit on the roof of their house and enjoy them together.

12 small mandarins chopped
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon curry powder
Salt to taste
2-3 tablespoon white sugar (honey to substitute sugar)
3 tablespoon vegetable oil
1/2 teaspoon cayenne pepper

1. Peel mandarins and cut them into halves and place them in a large bowl.

2. Heat oil in a small pan. Once the oil is heated, add mustard seeds and frengrueek seeds.

4. Cook until they turn dark.

5. Add curry powder.

7. Mix well and cook for 1/2 mins.

8. Add spicy oil into the bowl.

8. Add cayenne pepper, salt and sugar.

10. Mix well.

11. Ready to Serve!

« Older Entries