How to Make A Perfect Logo Momo - Tibetan Specialty

[@tenzinyangchen3871]

His voice is so soothing

[@tseringtashi2170]

Thank u so much .. my father used to make this slightly different way .. he used to put on the top of veg that he intended to have with logo momo and all the flavours get into logo momo .. one of my fav dish made by my dad .. he is no more .. and I miss him today ..

[@tede5939]

My Momo does the same. It seems like when they were making roads, due to limited time and resources they used to cook it together!

[@CloseLook29]

This is one of the best videos on making Tibetan dishes. The language is world class. The presentation is mellow, refined, very knowledgeable and respectful to the viewer. My congratulations!

[@dolmalhamo6405]

The voice 🎧🎧👏🏿👏🏿👏🏿

[@tseringlhadol1533]

Wahooo Delecious Logo momo

[@ycpt80]

I so love this channel! Mainly cause of the Tibetan language that is being used and it somehow reminds me if my father who had a similar tone. Thank you for being so good at what you do! Lots of respect. I'm glad I found this channel ☺🙏. Will definitely follow your recipe!

[@PaldensKitchen]

🙏

[@mhatvani]

I made logo momo according to this recipe with Chef Palden's pink radish - beef stir fry and it was amazing. The Earl Grey absorbs and enhance the flavor, resulting in a unique taste. Thank you for sharing your recipes!

[@tashiwangmo3985]

Thanks so much ,my logo momo turned out so good and fluffy 😋😋 ..watched other videos on making logo momo but yours is the best 🙏🏼

[@dechentashi2936]

It’s a great way to encourage all other wonderful young chefs on line to go more creatively appealing and professional with art of making Tibetan cuisines . Great job , Palden la. ཞེས་དྲག་ཡག་པོ་གནང་སོང་ བཀྲིས་བདེ་ལེགས་ཡོད་དོ་ལགས།་

[@ngawangdolkar7200]

Wow looking very delicious

[@gyatsoloyak9542]

In short, our family called logos. One of my fav.my sister cooked for me. Thank you so much. One day I shall try of my own..🙏👍❤

[@chitragautam3694]

Thanks for yummy recipe.

[@kalsangdolma7641]

It is very precious to learn from you. Specifically the traditional one, I am.working in a cultural centre in an international township, it is an eye opening experience to get to see all the dishes, that I have never had or even seen . Thank you once again.

[@mm-he4io]

I tried this at home today for the first time. I liked it. I had never eaten Logo momo before, neither did I know the name..thanks for introducing us with this recipe and the name of the dish. Now, I can teach this to my child..:) great way to preserving Tibetan culture and tradition.

[@tenzinchoedon6183]

ཧ་ཅང་ཡག་པོ་འདུག་ ཐུགས་རྗེ་ཆེ།

[@LhakziPunk]

Perfect colour logo momo 👍👍👍👌

[@ngawangdolkar7200]

Awesome

[@nononono873]

太好了谢谢您小时候的回忆🙏🙏🙏😋

[@piraiilam6087]

This channel is gem ❤️

[@Phuntsokn]

I was looking for nice logomomo recipe for long time, Thank You Palden La you are the best!! 🙏🙏🙏🙏🙏🙏🙏👏👏👏👏👏👏👏

[@damoon2824]

Logo momo, never made it, now will. Thank you.

[@TC-db3up]

That’s really nice 👍,got different ideas of cooking Tibetan special food .👍👍👍🙏🙏🙏😍😍😍

[@tibmom6788]

Pal den la thank you so much for sharing lots of wonderful recipes 💐👍

[@Djtendreamz]

Mmmm yum yum logon momo

[@heidiberg9885]

I have Never made Logomomo… i Must try once; Thanks for sharing … Looks yummy soft n krisppy 👍👍

[@dawatshamchoe5835]

Padenla. Thanks 👍👍💐🙏

[@Tentse80]

So nice thank you so much

[@Rinzamo]

Wow! How easy you make it look! Definitely trying this out to impress my family next time.

[@tashipalzon8439]

Tashi delek la today i will try this thank you for sharing

[@pendonpendon9905]

Thanks 😍I miss my grand mom

[@abrarbhat5399]

Yes diz is the perfect lhasa logo momo 👌

[@jossiewilson4862]

Amazing.. Looks yummy

[@bhumopema9184]

thankyou so much🙏🏻 even i were searching in youtube how to make dis delicious logo momo. such a 👌🏻

[@jamyangnamgyal8041]

Wow amazing

[@jampadolker6996]

Looks delicious 😋

[@dhonmarwa4393]

I will definitely try to make it. Thanks for sharing.

[@PaldensKitchen]

Great :)

[@sherabtsomo9102]

👍👍👍

[@ddorjee3985]

Love your videos Cho Palden. Can you please make a video of ‘’bhaktsa markhu.” ☺️. For those who don’t speak Tibetan it’s our version Mac and cheese but only done with sugar.

[@tenamp.9424]

Wohooo ashangla was waiting for that🥰

[@tharchin1008]

ཡག་པོ་བཟོས་འདུག་👍👌

[@Tttenzin]

Well explained.Thank you sir, but what about flame?

[@Chak77]

Thank you 🙏

[@lobsangtsunde5922]

དཔེ་ཡག་པོ།❤

[@Mello488]

Thank you Palden La 🙏

[@TheGrandsonC]

Drub so genla,thug chay nang

[@konchokmonlam1643]

དཔེ་ཡག་པོ

[@kelsangchoedon7128]

Thukcheche genla ❤️ so happy to find you from Tibetan chef online fb page

[@PaldensKitchen]

Thank you!

[@heidiberg9885]

Gen la… would you Kindly 🙏🏽🙏🏽Share your chura-Soup recipt please : because i like 💕chura n i didnt Known it… chura Soup Looks n Sound perfect 👍with Logomomo … this winter time m gonna change my Meal for Family n Friends …🍲👩‍👩‍👧‍👧 Thank you n Looking forward … to hear from you soon … Happy Sunny Sunday 🌼

[@PaldensKitchen]

I definitely will! Thank you

[@heidiberg9885]

@@PaldensKitchen Thank you Genla for paying interest on my request 🙏🏽🙏🏽

[@sonamlhasa9053]

So nice , if you can also publish Tibetan food recipe book for young boys/girls

[@tsetanyangki7055]

🙏🙏🙏🙏

[@lhasaapso1175]

🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

[@tsewangdolma7306]

👍❤️🙏🏼👍❤️🙏🏼👍❤️🙏🏼

[@dolkarlutsetsang698]

Can you make A-SAK Bhaley.

[@dolmayangtso6842]

Hi

[@TibetanGorschey4887]

དེ་ཡང་ཁྱེད་ཀྱི་བརྙན་ནས་བསྦྱངས་ཡིན།

[@mrbeann5253]

Earlier I mentioned how we make logo in our home. Here is pics. imgur.com/gallery/qJLrlYW

[@drugdrak]

ཕྱུར་རུལ་བཟོ་སྟངས་ཞིག་སྟོན་རོགས་གནང་།

[@PaldensKitchen]

kzbin.info/www/bejne/houcd3V7ZbJ-rsk

[@KunchokTgf]

Tashi Delek chef la,what level of flame should I maintain??

[@PaldensKitchen]

medium heat

[@yangjin861]

🤤🤤🤤🤤🤤🤤🙏🙏🙏🙏🙏🙏🙏🙏

[@samdol8055]

According to your video palden la,you add salt in water..but in your recipe you didn’t mention salt.😜

[@mrbeann5253]

Why black tea is added? What does it do? At first i thought black tea will give a brown looking logo, but when logo is cooked, colour is not brown. Also, why fry the bottom of the logo? Is it just for colour and to make it crunchy? By the way, this is the first time that i am seeing making logo momo this way. In my home in India, we make it boiling in pot like boiling thenthuk! Here is how we do it at home: First fry onion, ginger, garlic and tomato as usual. Then add meat and masala and add water to cook, just like how we do it when making thenthuk. Then when water boils, we put the prepare logos (hollow design just like you are doing) and boil it in the soup for a few minute and it is ready. We pour the soup with a few pieces of logo in a bowl when serving. The eater needs to cut the logo with his spoon into a few chunks and eat with soup. Cooked this way, logo is chewy, not soft like yours. We at home, don't eat logo momo your sytle with sabzi. Looking at your video, we have been preparing and eating the wrong way!

[@PaldensKitchen]

Black tea is primarily added for giving the bottom of the logo momo a beautiful color. The salt also adds to the flavour of the crust. Frying the bottom creates a crunchy crust that makes it more flavourful. There is no right or wrong when making logo momo. "Logo" is referring to the shape of the momo. The recipe I'm using is how it's made in Lhasa. I'm not familiar with your logo momo recipe but it sounds good too :)

[@mrbeann5253]

@@PaldensKitchen Thank you for your reply.

[@tash21684]

རོ་བཅུད་ལྡན་པའི་བོད་ཟས།

[@kartsokwangmo9870]

Thank you 🙏

[@lhasaacha7294]

💯👍👍👍