Ema datshi
Green chillies stewed in cheese. Bhutan's national dish, where chilli is a vegetable rather than a seasoning.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Quarter the chillies lengthways. The seeds stay in; in Bhutan they are not removed.
Put the chillies, sliced onion, garlic and tomato in a pan and add water to the same level.
Bring it up and cook ten minutes, until the chillies soften.
Crumble the cheese in, drop the heat and leave it two minutes; it should begin melting on its own.
Stir it into a creamy sauce, add the butter and salt cautiously; the cheese is salty.
Serve with the red rice Bhutanese cook to a slightly sticky texture.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Rigzen Dema · CC BY-SA 4.0