Kewa Datshi Bhutanese Dish Recipes
BHUTANESE EMA DATSHI RECIPE
Bhutan's most well-liked dish is termed as Ema Datshi. Within the Bhutanese language, Ema is Chilli and Datshi is cheese. This fiery stew of chilli and cheese is completely beloved among the Bhutanese that it has gained cookery prominence because of the national food of the country.
Provided by Druk Girl
Categories Main Course
Number Of Ingredients 10
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.
KEWA DATSHI (BHUTANESE DISH)
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
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
EMA DATSHI
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
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.
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- Ema datshi. We’ll start off with the most famous Bhutanese food of them all: ema datshi, which is chilies and cheese. You’ll eat ema datshi not only everyday when you’re in Bhutan, but likely for just about every meal when you’re in Bhutan.
- Kewa datshi. Kewa is potato, so kewa datshi is potatoes and Bhutanese cheese. It surprised me by how similar kewa datshi is to a dish similar to scalloped potatoes.
- Shamu datshi. A third staple cheese dish in Bhutanese food is shamu datshi, cheese with mushrooms. Being a chili addict, ema datshi is my personal favorite variation of a Bhutanese veggie cheese dish, but shamu datshi was a close second.
- Shakam ema datshi. If you haven’t already noticed, there’s just about no way you can go to Bhutan and eat Bhutanese food without eating lots of cheese.
- Shakam paa. Shakam paa is a wonderful Bhutanese food of dried beef cooked with dried chilies and sometimes slices of radish. During my month staying in Bhutan, shakam paa quickly became one of my favorite protein dishes of choice.
- Shakam shukam datshi. Shakam shukam datshi is a rather rare dish that you won’t find at too many restaurants in Bhutan, but when I had it for the first time at a local restaurant in Thimphu, I immediately fell in love with the combination and especially with the unique white chilies.
- Phaksha paa. Along with beef and yak, pork is also widely loved throughout Bhutan, perhaps the most of all meats. For phaksha paa, slices of pork are stir fried with whole red dry chilies and sometimes some mountain vegetables as well.
- Sikam paa. Do you love bacon? Sikam paa is like bacon on the next level, and from my experience, this is a dish that many Bhutanese love with passion.
- Yaksha shakam. If there’s a meat that can be argued as better than dried beef, it’s dried yak meat. Yak is similar tasting to beef, but it has a little bit of a different fragrance (without being too gamey), and it supposedly is quite nutritional.
- Goep. If you love tripe, goep in Bhutan, slices of tripe stir fried with dried chilies, green onions, and sometimes small vegetables, is an excellent dish.
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