1. Chilli cheese stew (ema datshi)
Directions
- Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2" slices.
- Place chilis and onion in water with vegetable oil. Boil 10 minutes.
- Add tomato and garlic and simmer for 2 more minutes.
- Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it.
- Add cilantro and stir.
- Serve with Bhutanese red rice or brown rice.
2. Potato cheese stew (kewa datshi)
Ingredients
Directions
- 4 Potatoes
- 250g of cheese, (chedar, fetta or almost any kind of white cheese)
- 1 tomatoes chopped into cubes
- 1 big red onions chopped into cubes
- 2 cloves of garlic sliced lengthways
- 1 tbs vegetable oil
- 1 tsp salt
- 1/2 tsp chilli powder - optional(vary amount according to your tolerance)
Directions
- Cut potatoes into small pieces.
- Put the potatoes, onions, garlic, tomatoes, chilli powder (optional) along with some oil and salt in a saucepan or pot. Add 1 and 1/2 cup of water.
- You don't want too much water in this dish but don't let it dry up completely either. Add little water if it gets too low.
- Meanwhile grate the cheese and when potatoe is almost cooked, add the cheese. Turn off the heat.
- Serves 4
3. Pork curry (Phagsha Paa)
Ingredients
Directions
- 1 medium onion, peeled and quartered
- Fresh ginger, peeled and cut into slices
- 1 medium sized cauliflower, cut in to florets or lettuce leaves
- 2 cloves of garlic pelled and sliced
- 2 tbl spoon vegetable oil
- 400g pork fillet, cut into strips
- 1 cup water
- 2 tablespoons chili powder (optional)
- 2 teaspoons salt
- 3 large heads bok choy, spinach or beans, stems removed and cut into strips
- 2 large fresh green chili pepper, seeded and cut into quarters
Directions
- Chop the onion into quarters
- Slice ginger into thin strips.
- Slice Garlic into strips.
- Cut each Green Chillies into four quarters.
- Cut cauliflower into florets.
- Cut Beans into desired size ( you can also use Bok choy or Spinach instead)
- Heat the oil in a large saucepan. First fry the onion, garlic and chillies for about couple of minutes. Add the pork fillet, chili powder(optional) and fry for further 2 minutes, and add salt and simmer over low heat until the pork is just tender or start to catch.
- Add beans and cauliflower or Bok Choy or spinach.
- Add water and cook until it start catching.
- Add handful of cariander leaves roughly chopped up.
- Makes 4 - 6 servings
4. Dried beef curry (Norshakam paa)
Ingredients
Directions
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5. Mushroom cheese stew (Mushroom datshi)
Ingredients
Directions
- 250g mushroom (any kind)
- 250g of cheese (any white cheese)
- 1 tomatoes chopped into cubes
- 1 big red onions chopped into cubes
- 2 cloves of garlic sliced lengthways
- 1 tbs vegetable oil
- 1 tsp salt
- 1/2 tsp chilli powder - optional
Directions
- Cut mushrooms as per the size you want.
- Put the mushrooms, onions, garlic, tomatoes, chilli powder (optional) along with some oil and salt in a saucepan or pot. Add 1 and 1/2 cup of water.
- You don't want too much water in this dish but don't let it dry up completely either. Add little water if it gets too low.
- Meanwhile grate the cheese and when mushroom is almost cooked, add the cheese. Turn off the heat.
- Serves 4
6. Bhutanese dumplings (Hoentoe)
Ingredients
Filling
• 1 large head bok choy stem removed and quartered
• 3 tablespoons poppy seeds
• 1/4 teaspoon Chinese Szechuan peppercorns
• 2 medium garlic cloves, peeled and finely chopped
• Fresh ginger, peeled and finely chopped
• 1 small red onion peeled and chopped
• 1/2 cup crumbled farmer cheese (Monterey Jack may be substituted)
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 stick unsalted butter
Dough
• 2 cups all-purpose flour
• 1 cup buckwheat flour
• 1 cup water
• Flour for dusting
Filling
• 1 large head bok choy stem removed and quartered
• 3 tablespoons poppy seeds
• 1/4 teaspoon Chinese Szechuan peppercorns
• 2 medium garlic cloves, peeled and finely chopped
• Fresh ginger, peeled and finely chopped
• 1 small red onion peeled and chopped
• 1/2 cup crumbled farmer cheese (Monterey Jack may be substituted)
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 stick unsalted butter
Dough
• 2 cups all-purpose flour
• 1 cup buckwheat flour
• 1 cup water
• Flour for dusting
Directions
- Chop the cabbage into fine pieces.
- Add the onion and chop finely. Mix the poppy seed mixture, garlic and ginger, cheese, chili powder, and salt until combined.
- Brown the butter in a skillet over medium-high heat, stirring, about 4 minutes. Cool and strain through a sieve lined with cheesecloth. Add to the filling and mix well.
- To make the dough, combine the flours and water and work until the dough forms a ball. Dust the ball with flour.
- Cut the sheets, 1 at a time, into 4-by-2 inch rectangles. Place 1 teaspoon of the filling in the center of each rectangle. Brush the edges lightly with water and fold the rectangles over to make squares, pressing the edges to seal them well.
- Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8 minutes. Or fry the dumplings in very hot peanut oil. Transfer to paper towels to drain.
7. Bhutanese sausages (Juma)
Ingredients
Directions
- Intestine (beef or pork)
- meat with fats (beef or pork)
- salt
- chilli powder
- pepper salt
- cooked rice
- olive oil
Directions
- Wash the intestine thoroughly till the smell goes off.
- Chop the meat into fine pieces.
- Mix the chopped meat with oil, rice and the seasonings.
- Stuff the mixture into the intestine.
- Dry under the sun for few days.
- It is ready to be eaten now. It can be fried in the oil with onions and tomatoes.