Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Tracking Down Exotic Ingredients for My 'Seven Years in Tibet' Dinner

For such exotic cuisine, the ingredients for my 'Seven Years in Tibet' dinner are remarkably commonplace. My list of specialty ingredients include Soy Sauce, Curry Powder, Chili Paste, Sherry or Brandy, Turmeric, Sechuan Pepper, Cashew Nuts and Bleu Cheese, the closest thing we have to fermented yak's milk.

Most of these items are already in my pantry, and any that aren't should be readily available at any good grocery store. The Sechuan Pepper may pose a challenge, however, I also have several other types of pepper that will serve as acceptable substitutes.