Phalghi Sherpa Stew

I enjoy most Sherpa dishes, however Sherpa stews are my favorite. One of the most popular Sherpa stew is called Phalghi (pronounced fulgi). Prepared with corn, potatoes, radishes, kidney beans, a choice of meats (beef, lamb, pork, and yak meat are all common), onion, garlic and spices such as cumin, turmeric and chili pepper. It is a hardy stew perfect for winter. The corn that is used traditionally in Phalgi is harvested in the fall and is boiled on the cob, kernels are then removed and are sun dried for winter use. I grew up eating Phalgi (usually served with pickled radish, green chili and sichuan pepper) during the winter. Now, I try to make it during snowy winter days and reminisce about sitting around a kerosene heater with my family eating Phalgi on chili nights in Kathmandu.  I can’t decide if I like Phalgi or Shyakpa more, both are very tasty and perfect during the winter. Let me know which you like better in the comments.

Phalgi reminds me of a Mexican dish called Pozole. Whenever I travel to Mexico, I try to eat Pozole. Made with Hominy corn, chicken and vegetables, Pozole is similar in taste to Phalgi. In fact it gave me the idea of making Phalghi using Homeny, since the traditionally prepared corn is hard to get here in the US. So, here is a recipe of my Sherpa/Mexican fusion dish (Sherpican dish).

I do want to mention that radish is a key ingredient in traditional Phalgi, but I am not using it in this recipe (I don’t like radish). However, in the SoluKhumbu region, radishes and potatoes are widely cultivated and because they keep well over winter, are used in many Sherpa dishes. In the SoluKhumbu region people store potatoes and radishes in cellars which are dug out underneath the house.

Enjoying Pozole in Puerto Vallarta and Guadalajara cities in Mexico. K

Phalgi garnished with sichuan pepper and green chili. I wish I had pickled radish :(


2 and 1/2 cups Hominy
1 and 1/2 cup kidney beans (soaked overnight and cooked for 10 minutes with salt)
1 large onion chopped
5 medium potatoes sliced
1 tablespoon garlic
2 cups meat (choices: pork/beef/lamb)
1/3 cup vegetable oil
1/2 tablespoon cumin
1/2 tablespoon turmeric
1 teaspoon coriander
1 teaspoon paprika
Red chili to taste
Salt to taste
5 cups water

Note: I usually buy a large 6 lb can of Hominy and aliquot it into meal sized portions. This is much cheaper than buying multiple small cans.

1. Prepare all the ingredients. (chopped onion, chopped meat, sliced potatoes, soaked and boiled beans).

2. In a large dish, heat 1/3 cup of oil. Once the oil is hot, add onion and garlic, and cook at medium heat until the onion is soft.

3. Add turmeric, cumin, coriander, chili powder and salt. Mix well.

4. Add meat, stir and cook for 5 minutes with lid closed.


5. Add beans, mix well, and cook for 5 minutes with lid closed.
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6. Add hominy corn, mix well, and cook for 5 minutes with lid closed.
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7. Add sliced potatoes, mix well, and cook for 3 minutes with frequent stirring (after this much cooking most of the water is gone and it is easy to burn).
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8. Add 5 cups of water and boil to make a stew (use 4 cups of water for a thicker stew).


9. Before serving, taste to make sure the beans have fully cooked, and there is enough salt. Enjoy with sichuan pepper and green chili!

Weekend in Utah

We recently visited my sister and a few other friends and family in Utah. Although quite short, the trip was a lot of fun.

One of the highlights of the trip was that Sam and I got to meet Apa Sherpa. He is also known as Super Sherpa after 21 ascents of Mount Everest, but is very humble despite all his achievements!



















My youngest sister and her husband who reside in Utah took us for lunch and shopping. Since we were there on Sunday (most things are closed on Sunday in Utah), my sister took us to have Dim Sum for lunch. Everything was very tasty.


They ordered way too much food (Offering a lot of food is a sign of respect in Asian culture). We couldn’t finish all. I managed to take pictures of a few items before we began eating. My favorite was steamed shrimp pot-stickers because it reminds me of momo.


For dinner, we had a family gathering and bbq ribs at my sister and her husband’s house. The ribs were very good, I enjoyed them with sticky rice. I am not sure what those leaves were but they tasted like betel nut leaf.


We drove from SunValley, ID to Wendover Utah. The pictures below are from Twin Falls Idaho on the way to Utah.


While we were at Wendover Utah, we visited Bonneville Salt Flats. The salt flats were amazing, they very white and sparkled like diamonds in the morning sun. We managed to take a lot of pictures. There were people organizing an archery competition and in the spring, the Bonneville Speed Way is home to many impressive challenges to the land-speed record of 406 mph! If you are into those things, it is a nice place to visit.

Here is a short video and some of the photos we took while visiting the salt flats:

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BBQ Pork Ribs

Happy Labor Day weekend in advance! I hope you guys have a wonderful three day weekend. I will be spending mine with my family and am super excited and grateful for it.  If you are going to have a family gathering or a get-together with friends and aren’t sure what to cook,  here is an easy yet tasty BBQ pork rib recipe. This recipe makes juicy ribs that are a bit less sweet than some rib recipes make. I find that the ribs that are served in restaurants are covered in bbq sauce and all you can taste is bbq sauce. I am not a big fan of too much bbq sauce. In this recipe I use a very little bbq sauce and I think the ribs are better that way! Try and see for yourself! DSC_6121-001

6 to 7 lb pork ribs
1/2 cup of bbq sauce
1/2 tablespoon rosemary
2 teaspoon garlic
1/2 tablespoon oregano
1/2 tablespoon sage
Pepper to taste
Salt to taste
5 tablespoons of vegetable oil

1. Pre-heat the oven at 400 degrees F.

2. Marinate pork ribs with all the ingredients and let them sit for at least 20 minutes. Only use 1/4 cup of bbq sauce and set aside the other 1/4 cup for a later use. DSC_6101-001

3. Place the ribs on oven safe dish and bake for 20 minutes at 400 degrees F. DSC_6102-001

4. Remove from the oven. DSC_6114-001

5. Lightly coat with bbq sauce on both sides of the ribs one more time. DSC_6116-001


6. Cover the ribs with aluminium foil. Bake for another 30 minutes at 375 degree F. DSC_6119-001

7. Remove from the oven and gently remove aluminium foil. Cut a chunk to test whether it is cooked. If there is no sign of blood, consider it done. Although 50 minutes of cooking is normally good enough to fully cook bbq ribs, it is very important to test and make sure.  DSC_6123-001

9. Enjoy with friends and family! Happy labor day weekend! DSC_6126-001

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