(light string music)
- Greetings, my beautiful lovelies.
It's Emmy, welcome back.
Today, I'm going to be making a Tibetan staple
and it's for Tsampa and Tibetan butter tea.
Now this was requested many many many times
by Lovely Niki.
Niki, thank you so much for suggesting this
and for persevering and suggesting this
over and over and over again that I make this.
I've been wanting to make it,
but I was missing a piece of equipment,
and now that I have it, I can make it.
So today I'm going to be preparing Tsampa,
which is a staple of the Himalayan region, including Tibet.
And it is composed of roasted barley flour.
And today I'm gonna be combining it with Tibetan butter tea
and you can have it a couple different ways.
The consistency can be adjusted to your liking.
It can be very solid, almost like a dough
and eaten with other dishes as a carbohydrate.
Or it can be thinned out a little bit more
so it has more of the consistency of porridge.
So I'm going to be trying both of those today.
So, in this bowl, I've got whole pearl barley.
And I found this in the grain section at the grocery store.
My mom used to make soup
and she would add a handful of pearl barley to it
and it has a wonderful texture.
It's kind of bouncy.
And kinda slightly mucilaginous.
It sounds strange, but it's absolutely delicious.
So to learn the process of how to roast the barley,
I watched several YouTube videos and I will put
all the links down in the description box
in case you're interested.
So we're going to be using a very interesting technique
and that involves a wok.
And now I'm gonna add some sand.
And sifted, so it won't have any big pieces of stone.
So I watched another video where instead of sand,
you can also use salt.
But since sand seemed more traditional,
that's what I'm using today.
Of course we're not gonna be consuming the sand.
We're just using the sand to roast the barley
and then we'll sift and separate the sand
from the barley afterwards.
So we're gonna get this nice and hot.
We're gonna add our pearl barley.
And in the videos I saw, they just toss this
and I'm gonna attempt to do that over here.
So I'm gonna use this a little bit to stir it from the top.
I'm beginning to smell the barley toasting.
It smells great.
It's got a nice kind of nutty bread-like smell.
Now some of you mentioned this in my Navajo coffee video
that I did recently.
If you haven't seen that video, I'll put a link down below.
And in that video I roasted wheat flour
and combined that with coffee to make a very thick
kind of porridge coffee.
So this is similar because we're toasting a grain
and we're going to be using it as a thickener
in combination with tea instead of coffee.
So, keep tossing.
Got this little sifter here.
My hot barley.
Look at that!
Next, we're gonna mill this.
But we have to let this completely cool first.
I'm gonna be using my Vitamix.
It has a motor that's powerful enough
to grind this into flour.
Now I've read there's a special pitcher
that's made for grinding your own flours.
It's supposed to vortex the grains more vertically.
But for this small amount
I've read using the original pitcher is fine.
So that's what I'm gonna be doing.
I just recently got this machine and yeah.
I mean, it made quick work of that barley.
And it's completely flour.
Alrighty, so now we're ready to prepare the tea.
I've got a pot here and I'm gonna add a little more
than two cups of water.
It's about 500 milliliters.
And just bring this up to a boil.
And you need a specific type of tea leaves to make this tea.
And I ordered my from Ku Cha House of Tea.
I will put a link down below if you're interested
in learning more about this tea.
I was a little bit disappointed
because when I ordered this tea, I pictured an actual brick
and I was hoping to flake the tea off the brick itself,
but alas it's already been flaked for me.
But let me show you what it looks like.
So here it is.
It smells lovely.
It smells a bit like leather.
So here's the tea.
And it comes in these very large pieces.
I only need about a teaspoon.
And I'm gonna break up the tea into the water.
And then we're gonna simmer this for five minutes.
Po Cha, or Tibetan tea, is a huge part of the Tibetan diet.
I'm gonna turn this down.
And what's really interesting about this tea
is that it contains salt.
So it's gonna be savory rather than sweet.
Which I think is usually what we think of
on the Western perspective of what tea is.
It sometimes has sugar or some milk.
This will contain some milk,
but a significant amount of salt.
So I'm very very curious to see what this is like.
So we're gonna reduce this heat and allow it to simmer
for five minutes and then we'll strain out the tea leaves.
Now I'm gonna turn this off.
So the next step would traditionally be done
in a wooden churner.
You're combining the hot tea with butter and sometimes milk.
And now what we're trying to do is create an emulsion.
In modern days many people substitute using a churner
with using a blender,
so that's what I'm gonna be doing today.
So into the pitcher of the blender,
we're gonna add hot freshly brewed tea.
Traditionally we would use yak butter, but I am substituting
European style butter,
which tends to have a little less water
than American style butters
and has a beautiful yellow color.
So gonna add that.
Half a teaspoon of salt.
And then we're gonna add a half cup of milk.
Where's my lid?
Here we go.
Our tea's ready.
Now we're gonna pour it into our awaiting teapot.
It looks beautiful!
In a bowl, first we're gonna take a little nub of butter.
Along with some of our roasted barley flour.
And then using our fingers,
we're gonna just knead this together.
I can already smell the nuttiness
of the roasted barley flour.
So at this point, it looks like this.
Now we're gonna add a little bit of our hot butter tea.
And then mix this into a dough.
So let's have some with some tea.
Alrighty let's give our butter tea a taste.
Ooh, oh my gosh that's so interesting.
I've never had anything like that before.
The salt completely changes the tea.
It makes it like a broth.
But it's milky and rich.
You can really taste the butter and the milk in there.
Oh it's delicious.
I love it.
It really turns my idea of what tea is upside down
because of the inclusion of the salt in there.
It's so savory.
It's like a soup or a broth.
Okay, let's have some with the Tsampa.
Here we go.
I understand why it's essential to toast the barley now.
The toasting of the barley gives it such flavor.
It's so popcorn-y.
The consistency actually reminds me a lot of a protein bar.
From my understanding, in terms of hospitality,
if you're hosting someone,
you're always replenishing their butter tea with more tea.
So let's make another version of Tsampa.
This time, we're gonna take our bowl of tea
and we're gonna add the barley flour to it.
And this is gonna have a more porridge-like texture.
All right, let's give that a taste.
Here we go.
Same nutty flavor.
This has a much more familiar kind of texture
if you think of cream of wheat or porridge or oatmeal,
steel cut oatmeal.
This is much more similar.
It has that kind of same thick consistency.
But between the two consistencies,
I think I actually prefer this dough-like version more.
And perhaps that's because this
had a little additional butter in it.
It tastes richer and has a more pronounced nuttier flavor.
I think if I add a little bit of butter to this
that would round it out a little bit more.
That little addition of butter just rounds it out,
fills it out, makes it more flavorful.
But I think still I prefer the dough version
to the porridge version.
I really like the contrast of textures
when you just have the tea.
And the Tsampa like this.
And Tibetan butter tea is delicious.
Once you get used to the salt in there,
it's absolutely addictive.
The flavor of butter and tea together is just so lovely.
I love that.
Alrighty, so there you have it.
Tibetan butter tea with Tsampa.
Thank you guys so much for watching.
I hope you guys enjoy that one.
I hope you guys learned something.
Please share this video with your friends.
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Like this video, subscribe
and I shall see you in the next one.
Take care, bye!
Hi all, it's Kermit the frog.