Bhutanese Cheese Curry Ema Daji Food

EMA DATSHI (BHUTAN)

Steps:

• Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed.
• Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil.
• Bring to a boil and reduce heat to medium.
• Boil uncovered for 10 minutes, then add the tomato and garlic.
• Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat.
• Stir and cover. Let stand for two minutes before serving over red rice.

BHUTANESE CHEESE CURRY (EMA DAJI)

Steps:

• Put the chiles, onion, water and oil in a medium pot and bring to a boil.
• Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
• Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
• Add the cheese and simmer for another 3 to 4 minutes.
• Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
• this is best served warm, not hot.
• Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
• This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.

VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)

Steps:

• 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.