Bhutanese Ema Datshi Food

EMA DATSHI

Steps:

• Heat a pan and add butter. Add the sliced onion, tomato and chillies. Give them a quick toss and the water. Season them with salt. Cover and cook until the peppers become tender.
• Turn off the flame and add the cheese and let it melt in the residual heat.
• Serve it over a bed of red or white rice.

BHUTANESE EMA DATSHI RECIPE

Steps:

• First thing first, rinse the chillies, onion, tomato, spring leaves and garlic.
• Cut the chillies in lengthwise, and tomato, onion, garlic and spring onion leaves into thin slices.
• Now, put it all together into a skillet.
• Add water, oil, salt and cheeses on top. Cover and cook for 3-5 minutes on high flame.
• Then turn off the flame and let them sit for 1-2 minutes without any touching.
• Finally, give a thorough mix and check the salt. if less add and stir and serve with rice,roti/tortilla, puri and so on.

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.

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.