Bhutanese Ema Datshi Recipes

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.

KEWA DATSHI (BHUTANESE DISH)

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.