1. YAK SLAUGHTERING VILLAGE
ADDRESS: Pisang village, Manang
INTERVIEWEES: Karma + Ramesh Gurung
🇳🇵YAK BLOOD: Add a pinch of salt to fresh yak blood. Serve with local alcohol.

2. TERRACE
ADDRESS: Pisang-1, Manang district, Gandaki State, Nepal
INTERVIEWEES: Karma & Mengkhu
🇳🇵TINGMO / T-MOMO (TIBETAN STEAMED BREAD / MOMO W/O STUFFINGS): Mix wheat flour with baking powder and water and knead well. Add wheat flour then flatten the dough with a roller. Cut the dough into long strips. Shape dough strip into dumplings.
🇳🇵ALOO PHING SHA (Potato Noodle Soup): Add oil to heat in a pan. Add pounded garlic, onions, and cumin powder. Add yak meat and let it cook for 10 minutes. Add potatoes, then stir. Add rice noodles.

3. LOCAL PISANG VILLAGE
ADDRESS: Pisang Village, Manang
🇳🇵SUKUTI (DRIED YAK MEAT): When butchering, cut long strips of meat and hang on a tree to dry.
🇳🇵GYUMA (DRIED BLOOD SAUSAGE): Clean up intestines. Mince innards with raw red meat, salt, and garlic. Stuff organs and raw blood into the intestines. Hang to dry.
🇳🇵THENTHUK (TIBETAN HAND-PULLED NOODLES): Mix wheat flour with water and knead well. Pull small pieces of noodles. Add oil to heat in pan. Add onions and yak meat to fry, and then add water, carrots, potatoes, salt, and hot water and simmer for 20 minutes. Add noodle dough to soup with pounded garlic and soy sauce.
🇳🇵DROEPA (STIR-FRIED YAK TRIPE): Boil clean tripe for 15 minutes. Chop into bite-sized pieces. Add oil to heat in a pan, then tripe, salt, and chopped garlic.
🇳🇵MARINATED RAW YAK MEAT: Mix yak stomach and meat with salt, MSG, raw yak blood, and chili powder.
🇳🇵GYUMA (BOILED BLOOD SAUSAGE) + 🇳🇵YAK CURRY