Stumbled upon this video accidentally. Lovely seeing some one speaking beautiful Tibetan just like my family. Was nice to hear the reference to Lhasa where my family is from. Great job, please keep these videos coming.
Palden la, your video production, editing and your kitchen facility is simply. You're an inspiration to us younger Tibetans aspiring to shine a light on our Tibetan cuisine & culinary heritage. Thujeche💛
Palden la kukhamzang. Thank you for your recipes which contribute towards preserving our traditions . I really liked this video and shared with my 85year old amala from Lhasa. She clarified that the szhebsey your referred to as nyabshag is actually called kongye. Soema Nyabshag and Mogtung are different.
Soon is Losar… perfect timing for sharing your khapstey recipt … i learned the cutting style n that small -small-Pieces this time … 🙏🏽 Thanks once again 👏
Thank you Palden La for providing giving a traditional sheybsey recipe and delivered in a very professional manner. I usually sprinkle some ground sugar on the sheybseys. Thank you.
Palden-la, thu je nang. I used your techniques here but used my own measurements of the ingredients. The khapse came out perfect. They were deliciously crisp, even the next day in very cold weather. Again thu je nang.
Tashi Delek, I’m so happy to find your channel. Looking forward more videos in 2021. Thank you so much for sharing your cooking skills with us. Please could you upload how to make leping much appreciate. Greetings from England 🏴
Wow... Very nice video... Specially with Tibetan cuisines, there are not many who share such detailed information about the ingredient and process. Plus you have very nice voice with very nice Tibetan language!! Subscribed. Looking forward for new videos
wow so happy that I found your channel ❤👍 new subscriber here🛎 your cooking skills and demonstration are amazing💕💕👌👌 very excited to learn more from your channel 💐 love from Nepal❤❤❤🙏🙏
Thank you Chef 👨🍳 Palden la. So glad to come across your channel. Could you please teach us how you prepare Sangkha Bakleb for Losar in n your next. 🙏🏻🤍🙏🏻☕️
I was about to request chef abt sankha bhakley. Yesterday i made sankha bhakley but the edges were not open so not cook inside. Chef la please my request, clarify it when u make video.Thank u.
What a beautiful video! Thank you! I’m so impressed with your video quality. Can’t wait to learn more from you ✨ Thujee nang! Everything is just perfect!
Remind me of Nepali sweet lakhamari and finni but I have surely been impressed with that knife skill especially the flower and tricks with cheese grater, it is especially useful in family event especially when indegrent are the same.😉 Thank you, in Nepal we cover it with melted sugar syrup that stick with the product when cooled (lakhamari) but powder sugar may function the same. We just melt a sugar block and dip the final indegrent you have after trying. But that flower ( I know it look easy but will need practice, alot of practice).
Stumbled upon this video accidentally. Lovely seeing some one speaking beautiful Tibetan just like my family. Was nice to hear the reference to Lhasa where my family is from. Great job, please keep these videos coming.
Palden la, your video production, editing and your kitchen facility is simply. You're an inspiration to us younger Tibetans aspiring to shine a light on our Tibetan cuisine & culinary heritage. Thujeche💛
Very nice presentation and informative recipe about our traditional Tibetan food. Thankyou Palden la.
Hallow Chef Palden la happy tibetan losar your every reicpys are so tradition which I dent in any tibetan cooks o please keep thetradition
Thanks for uploading this recipe of shebsey. Always watching your video.🙏🏽
Tashi Delek Palden La🙏🏼Thanks for sharing. Will try at home.. Thujeche🙏🏼❤🌹
Simple and eady to make, thanks for sharing 🙏👌
Thank you for sharing the wonderful Tibetan Losar Khapse recipes and beautiful khapse design 🙏
Palden la kukhamzang. Thank you for your recipes which contribute towards preserving our traditions . I really liked this video and shared with my 85year old amala from Lhasa. She clarified that the szhebsey your referred to as nyabshag is actually called kongye. Soema Nyabshag and Mogtung are different.
Soon is Losar… perfect timing for sharing your khapstey recipt … i learned the cutting style n that small -small-Pieces this time … 🙏🏽 Thanks once again 👏
Both cooking and pure Lhasa dialect is excellent ,very educating 🙏
Nice video la u r an inspiration fr everyone of us...thanks a lot fr the video la...
Thank you so much for uploading our tibetan dishes
Thank you Palden La for providing giving a traditional sheybsey recipe and delivered in a very professional manner.
I usually sprinkle some ground sugar on the sheybseys. Thank you.
Seeing your channel for the first time and right away subscribed👍
This is so unique !!! Thank you for explaining so nicely !
You are the best Tibetan cook so far!
Wow lovely snacks..thku for sharing
Very simple and beautiful,thank you Gen la
Truly inspired by simplicity of food making , kitchen equipment and pure Tibetan language ..
I can’t wait to see more video .. Thank you so much
Thanku so much for nice video from south Korea
Tashi delek la I am watching your video from New Delhi India
Thank you sir i learn how to make this recipe from india👍🏻👍🏻👍🏻👍🏻👍🏻
Wow really superb..last design by greater is awesome sir.
Waited for authentic dishes recipes.More ones please.....
Palden-la, thu je nang. I used your techniques here but used my own measurements of the ingredients. The khapse came out perfect. They were deliciously crisp, even the next day in very cold weather. Again thu je nang.
I have watched all of your videos and I shared them with my family members too. U r so awesome and very professional. Thank u.
So nice thanks 😍will try 🌷
Haven't seen this lewo for a long time! We used to store de-ngoe roasted rice in this in my home in my childhood days.
Nice, Big, Clean, well manicured hand.👌🏼👌🏼👌🏼👏🏻
Oh this one looks like in my childhood in Kazakhstan! Thank you very much for teaching and uploading videos 🙏
You rock Ashangla. Can‘t wait for the next video😍
As usual great n clear video.
Tashi Delek, I’m so happy to find your channel. Looking forward more videos in 2021. Thank you so much for sharing your cooking skills with us. Please could you upload how to make leping much appreciate. Greetings from England 🏴
Thank you. You make it seem so easy. Gonna try this Sunday.
Will be waiting for ur nxt video
Lovely
Thank you - l learnt it
Yummy yummy so delicious.
Paldhen last please make more videos of Tibetan authentic foods,so that our youngsters chefs can learn from u
Another great Video !Very nice recipe! , I love how you use some of your camera angle, you give me some ideas for my videos!
Wow... Very nice video... Specially with Tibetan cuisines, there are not many who share such detailed information about the ingredient and process. Plus you have very nice voice with very nice Tibetan language!!
Subscribed.
Looking forward for new videos
Thank you.
Very very good 👍
Looks yummy! Will try this....
wowowo nice 🇳🇵❤️
Einfach und sehr gut,Dankeschön ❤️
哈哈哈真好，想起小时候爸爸妈妈也这样做，请多发一些谢谢您 🙏🙏🙏🙏🙏🙏👍👍👍👍👍👍💐
wonderful chef.
Thank you so much Palden la. Tibetan pastry ❤️❤️❤️🙏🙏🙏
wow so happy that I found your channel ❤👍 new subscriber here🛎 your cooking skills and demonstration are amazing💕💕👌👌 very excited to learn more from your channel 💐 love from Nepal❤❤❤🙏🙏
Thanks for sharing
🙏👍👍Superb.
Thank you so much for this video.
Exellent 🙏👌👍
Like to see how u make a sangha bhakleb.
Yaaayyyy! Another video!! Glad to be first again!
Thanks Palden lak. Definitely I will try this as well! 🙏🙏🙏
Tashi delek cho palden la can you teach us how to make tsampa ...
Thank you . 🙏🏼🙏🏼🙏🏼
Waiting for sangabhaklep recipe. Thuchenang 🙏🏼
Thanks it’s very easy and Subscribed👍👍
Thank you . waiting for next video.
Could you please show us how to make bhungku amcho, thanks
Is that maida you used ?
Thank you Chef 👨🍳 Palden la. So glad to come across your channel. Could you please teach us how you prepare Sangkha Bakleb for Losar in n your next. 🙏🏻🤍🙏🏻☕️
I was about to request chef abt sankha bhakley. Yesterday i made sankha bhakley but the edges were not open so not cook inside. Chef la please my request, clarify it when u make video.Thank u.
What a beautiful video! Thank you!
I’m so impressed with your video quality.
Can’t wait to learn more from you ✨
Thujee nang! Everything is just perfect!
Thank you, Very good.
Thank you, that was quite promising!🙏👍
Thanks ...i will try it ....
Thank you Palden la. Could you please also show us how to make authentic Tibetan butter tea? 🙏
Tashi Delek palden la. Please make video on bungoo amchok recipe. I don’t understand any of the other RUclipsrs recipe. They are not clear
Thank you 🙏
Tashi Delek 👍👍👍
Thank you 👍 it so gud
Hello, just wondering is it possible to bake the khapse instead of deep frying?
heaven🙏🏻🙏🏻🙏🏻
Sanga baley Recipe ....pleas.
Palden la thanks for you 🙏🙏🙏
How to make Bulug please ？🙏🙏🙏😁
Can you make Ten-shyi pls.
Seems delicious, one question, what it's call in english for Pe-kang oil.
rapeseed oil
@@PaldensKitchen thank you
Thank you
Thank you Palden la👍❤️🙏🏼
I literally love you
Thank you Palden la
Which oil you used here? I heard you saying Pekang oil..wonder what’s English name for that.
Rapeseed oil
Thanks 🙏🏻
Thank you Palden la, what is ideal oil temperature for making Khapse?
About 180 degrees Celsius.
Thank you.
Tashi Delek and Thank you for the nice video. I was just wondering which kind of oil would be best for making Khapse.
I used rapeseed oil. Any neutral flavored oil that can be used for high heat is good.
Thank you so much for your demonstration, specially recent one about the Sanga Baglap, amazing work. Thank you 🙏
Thank you la
Good
Thanks palden la, Losar Is coming soon!
How much butter and sugar should i use for 1kg in flour? You have used 3 tablespoons for 250 gm of flour. As always.. thank you for Amazing videos.
120 gram for 1 kg flour. Put the sugar according to your own preference. Thank you!
@@PaldensKitchen thank you very much for your swift response. It really helped a lot.🙏🙏🙏
Remind me of Nepali sweet lakhamari and finni but I have surely been impressed with that knife skill especially the flower and tricks with cheese grater, it is especially useful in family event especially when indegrent are the same.😉 Thank you, in Nepal we cover it with melted sugar syrup that stick with the product when cooled (lakhamari) but powder sugar may function the same. We just melt a sugar block and dip the final indegrent you have after trying. But that flower ( I know it look easy but will need practice, alot of practice).
👍️👌👏
👍👍👍❤️❤️❤️🙏🙏
New subscriber here...🙏🙏🙏👍
👍
དཔེ་ཡག་པོ་བཀྲིན་ཆེ།
Thanks Palden lak