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Nepalese Style Meat And Cheese Platter


  • Preparation time: 10 minutes
  • Difficulty: Easy


  • Yak cheese
  • Salami
  • Buffalo jerky (Nepalese dried meat)
  • Chinese pears or Asian pears (Naspati)
  • Honey Comb (mauriko chaka)
  • Cream crackers or cheese crackers
  • Grapes


  • Cut the cheese and meat in desired sizes, preferably bite size pieces.
  • Arrange all the ingredients on a wood board or a plate neatly.


NOTE: Above recipe is one of the non-cooking snack that can be prepared with desirable local cheese, cured and dried meat, fruits etc.

If due to unavailability of yak cheese, one could be replaced with any type desired cheeses. Sandwich cheeses like American, Cheddar, Swiss, Monterey Jack, Mozzarella, Provolone etc., are not generally recommended. Try using different kinds of cheese as soft, semi soft, and hard.

Walnuts, pecans, almonds, pistachio or any nuts can also be used to prepare a meat and cheese platter.

Any kind of crackers, bread, or biscuits can be served.

Honey comb can be replaced with honey, fruit jam, or fruit puree.

Meat and cheese platter are served as a beverage snack from a smaller plate to bigger serving trays. Various cutting techniques and arranging ingredients in a beautiful way may give an outstanding appearance and create a certain kind of atmosphere.


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Pork Feet And Bean Stew

  • Preparation time: 15 minutes
  • Cooking time: 1 and half hour


  • Pork Feet 1 lb, washed and diced big
  • Black eyed beans 1/2 cup, washed and soaked in water overnight
  • Carrot ½ lb, peeled and diced big
  • Daikon Radish ½ lb, peeled and diced big
  • Onion Quarter pound chooped
  • Garlic 1 oz chopped fine
  • Ginger 1 oz chopped fine
  • Cilantro ½ bunch
  • Scallion ½ bunch
  • Tomatoes ½ lb roughly chopped
  • Cumin powder 1 tbsp
  • Turmeric powder 1 1/2 tsp
  • Canola oil 1 tbsp
  • salt ½ tbsp
  • black pepper ½ tsp
  • szechuan peppers ½ tsp
  • Water 2 liters


  • heat up a saucepan, put half teaspoon of oil
  • add pork feet, sear it off
  • add beans and vegetables, cook until their moisture dries out
  • add water leaving just ½ cup for sauce
  • bring it to boil
  • skim off the cloud, lower the heat to low
  • add cooked sauce, salt and peppers
  • garnish with scallion and cilantro

Directions for Sauce

  • heat up a saucepan, add ½ tbsp of oil
  • add onion, garlic and ginger, cook until brown
  • add tomatoes, water, turmeric, and cumin powder
  • turn down the heat to medium low, and cook the sauce for another 5 minutes while stirring



Belchan or belchanda, Roselle


A wild hisbiscus flower found in besi.The word besi in the Nepali language means lowlands in the river basin.

Tastes as sour.

Consumed basically as pickles or vegetables with meal.

Herbs And Spices


– Hing, Asafoetida, botanical name Ferula assa-foetida

– Besar, Turmeric, botanical name Curuma Longa

– Bojo, Calamus, botanical name Acorus Calamus

– Yarsa Gumba, Caterpillar fungus, botanical name Ophiocordyceps Sinensis

– Jeera, Cumin, botanical name Cuminum Cyminum

– Kalo Jeera, Black Cumin, botanical name Bunium Bulbocastanum

– Jwano, Ajwain or Ajowan, also called Bishop’s Weed, botanical name Trachyspermum Ammi

– Marich or Kalo Marich, Black Pepper, botanical name Piper Nigrum

– Seto Marich, White Pepper

– Methi, Fenugreek, botanical name Trigonella Foenum-Graecum

– Kalo athawa Khairo Tori, Black or Brown Mustard, botanical name Brassica Nigra

– Seto Tori, White Mustard, botanical name Brassica Alba

– Khairo Til, Brown Sesame Seeds, botanical name Sesamum Indicum

– Seto Til, White Sesame Seeds,

– Kalo Til, Black Sesame Seeds, botanical name Sesamum Indicum L

– Aalas, Flax Seed, botanical name Linum Usitatissimum

– Khursaniko Dhulo, chili powder

-Sukeko Khursani, Dry red chili

– Rayo ko geda,

– Sarsyoon ko geda

– Tori ko geda

– Alaichi, Black or Large Cardamom, botanical name Amomum Subulatum, Amomum Costatum

– Dhaniako Geda, Coriander Seeds, botanical name Coriandrum Sativum

– Lwang, clove, botanical name Syzygium Aromaticum

– Tulsiko Pat, Holy Basil or Hot Basil, botanical name Ocimum Tenuiflorum

– Dhania, coriander leaves or cilantro, botanical name Coriandrum Sativum

– Parsley, Parsley, botanical name Petroselinum Crispum

– Hario Lasoon, Green Garlic

– Babari, Mint, botanical name Minta Spicata

– Jimboo

– Silam

– Staranaise

– Timmur, Szechwan pepper

– Chimnhing, Limbu spice

– filinge seeds, shape like starnais