Labu, the large white Tibetan radish, is apparently a cousin of the Japanese daikon, and though the world knows this tasty root by its Japanese name, it originated in continental Asia (http://en.wikipedia.org/wiki/ Daikon). Although labsha might sound sort of plain, it was one of the tastiest dishes we made while creating our Tibetan Home Cooking eBook (see below). That may be because the beef and radish seem to flavor each other. The beef gets coated in the radish and the radish seems to soak up some of the meat juice. Anyway, we don’t know why, but labsha tastes amazing.
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, including a recipe for labsha, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook the most beloved Tibetan foods. This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years. This particular recipe and video features our charming, funny, very talented friend and master chef, Tsering Tamding. Tsering la shows you how Tibetans remove the strong flavor of the raw labu with a salt rinse, and how to get just the right melted-down consistency of the labu when cooking.
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By Lobsang Wangdu and Yolanda O’Bannon