Vegetarian Ema Datshi Bhutan Chili Cheese Stew Food

EMA DATSHI

Ema Datshi image

Ema Datshi, the national dish of Bhutan is a deliciously spicy stew made of chili peppers, onions and locally produced yak cheese.

Provided by Nisha Ramesh

Categories Soup

Time 20m

Number Of Ingredients 8

Ingredients

10 oz. chili peppers ((spicy Thai green/red chilies and jalapeño))
1 red onion (, sliced)
1 tomato (, sliced)
3 cloves garlic (, crushed)
1 tablespoon unsalted butter
10 oz cheese (, grated (a combination of feta, cheddar or farmers cheese))
Salt to taste
1 cup water ((to cook the veggies))

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.

KEWA DATSHI (BHUTANESE DISH)

Kewa Datshi (Bhutanese Dish) image

Not the best picture, I know, but it tastes sooo good! Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up of potatoes, chiles, and cheese. Serve it like a soup or along with rice! I had it for the first time when I visited Bhutan and fell in live with its flavors. This is my recreation of that dish and tastes almost the same. An authentic kewa datshi is very spicy but in this recipe I have toned it down as I cannot handle that much spice. But you can adjust the amount of chiles to your liking. Enjoy!

Provided by Shruti

Categories Soups, Stews and Chili Recipes Stews

Time 47m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil, or as desired
4 chile peppers, slit and coarsely chopped, or more to taste
6 cloves garlic, minced
1 onion, diced
2 potatoes, peeled and cubed
3 cups water, or more if needed
½ teaspoon chile pepper powder
salt or to taste
1 cup grated fresh cheese
1 pinch red pepper flakes, or to taste

Steps:

Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

Nutrition Facts : Calories 538.3 calories, Carbohydrate 61.1 g, Cholesterol 39.9 mg, Fat 24.5 g, Fiber 7.5 g, Protein 22.2 g, SaturatedFat 8.7 g, Sodium 279.3 mg, Sugar 8.8 g

VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)

Vegetarian Ema Datshi (Bhutan Chili Cheese Stew) image

The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos or Anaheim peppers in place of the hot peppers. This version is different than the other recipe of the same name on this site. From Vegetarian Cooking and Recipes. The Kingdom of Bhutan, is a landlocked state in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by the Republic of India.

Provided by Sharon123

Categories Onions

Time 25m

Yield 2-4

Number Of Ingredients 8

Ingredients

1/2 lb hot green chili (jalapenos, serranos, Thai chilis, your choice depending on heat tolerance or use poblanos or anaheim)
1 medium sweet onion, diced small
3/4 cup water
1/2 lb danish feta cheese
2 teaspoons vegetable oil (I like olive oil)
2 tomatoes, diced
4 garlic cloves, chopped
1/2 teaspoon fresh cilantro leaves, chopped

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)

Ema Datshi (Bhutan) image

I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. This recipe does come from a Bhutanese source but is traditionally made with yak's cheese, which you can't currently get in the US. The substitute of feta and Danish bleu is considered an acceptable substitute if you can't get yak's cheese.

Provided by GiddyUpGo

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

9 ounces green chilies, cut lengthwise into four pieces each
1 onion, sliced
1 1/3 cups water
2 teaspoons vegetable oil
2 tomatoes, chopped
4 1/2 ounces danish blue cheese
4 1/2 ounces feta cheese
5 garlic cloves, crushed
3 stalks cilantro
1 cup bhutanese red rice

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.

Nutrition Facts : Calories 275.4, Fat 18.9, SaturatedFat 11.4, Cholesterol 54.1, Sodium 835.3, Carbohydrate 14.4, Fiber 2.2, Sugar 7.6, Protein 14

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