炸麻花準備過藏曆新年 Deep-Fried Pastries For The Coming Losar

2011年的藏曆新年是3月5日。今天晃進廚房玩的時候,正好碰到他們在炸麻花(藏文叫“卡塞”;khapsay),這是藏族新年必備的食品。除了常見的形狀外,還有各式花樣的,三個人從上午10點開始忙到下午4、5點。炸了很多很多,除了自己吃的,還得準備送人的部份。

Today they were busy making some deep-fried pastries (khapsay) for the coming Tibetan New Year on March 5th. Apart from the typical shapes you see when having tea at Tibetan families throughout the year, there are actually of so many different shapes– in actuality each one is unique!
110301 Losar Pastry 001110301 Losar Pastry 011110301 Losar Pastry 004110301 Losar Pastry 007110301 Losar Pastry 008110301 Losar Pastry 016

左邊的是最常見的,全年在藏區喝茶時能看到。中間的是神奇的花式,右邊的是我最喜歡的,上一次見到是在尼泊爾的慕斯唐,是一層層的脆皮,比西式的千層酥還脆!
My favorite type is those ones in the right picture. They are super crispy with many thin layers inside, even of much thinner layers and far more crispy than mille-feuille!
110301 Losar Pastry 009110301 Losar Pastry 018110301 Losar Pastry 019

左邊那個大支的有一肘長,叫作“驢耳朵”。右邊的是我做來玩的蝴蝶結和中國結,呵呵 🙂
The big one, as long as upper arm, is called “Donkey Ears”. The other two are my debut works 🙂
110301 Losar Pastry 021 110301 Losar Pastry 013

關於 bella.chao
a simple wandering being on the less beaten tracks in samsara

2 Responses to 炸麻花準備過藏曆新年 Deep-Fried Pastries For The Coming Losar

  1. Tenpa 說道:

    如果我沒看錯的話
    這是塔澤拉帳的廚房啊
    您很幸福耶
    因為塔澤拉帳廚房的食物都很好吃喔

  2. 通告: Tibetan Food — Insider's Guide to Losar Eating — Part 1

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