v illage - Bhutan Village Tour

13
Traditional Recipes
Ema Datshi (Chili n’ Cheese - one of Bhutan’s most famous dishes!)
Ingredients
9 ounces of chillies (green and of medium hotness)
1 onion chopped lengthwise
2 tomatoes
9 ounces Danish Fetta cheese
5 cloves of garlic, finely crushed
3 leaves of coriander
2 teaspoon vegetable oil
Directions
Cut chilies lengthwise (1 chili = 4 pcs). Put these chilies and chopped onions in a pot of water
(approx. 1 2/3 cups). Add 2 teaspoon vegetable oil. Then boil in medium heat for about 10 minutes. Add
tomato and garlic and boil for another 2 mins. Add cheese and let it remain for 2-3 mins. Finally add
coriander and turn off the heat. Stir. Place lid over the pot and keep sealed for 2 mins. Stir and serve
with a generous portion of red rice or polished white rice. Serves 3.
Note: The cheese that is actually used cannot be found outside Bhutan. It is a local farmer’s cheese with a unique texture that doesn’t dissolve when put in
boiling water. None of the Bhutanese outside Bhutan have found a good substitute yet. Other’s have suggested “farmer’s cheese” or a mixture of various kinds
of cheeses. This dish is VERY HOT.
Kewa Phagsha (Spicy Pork with Potatoes)
Ingredients
12 ounces of pork
2 potatoes peeled
3 green chilies
1/2 onion
1/2 teaspoon chili powder
3 cloves of garlic (crushed)
1 piece of ginger (finely chopped)
1/2 tbspoon canola oil
Directions
Chop pork in lumps (not too small). Add about 1 2/3 cups of water in a sauce pan. Add pork and a bit of
salt and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel). Cut potatoes
lengthwise into 6 or 8 pcs each. Cut chilies lengthwise into 2 pcs each. Add chili, potato and
onion and 1/2 teaspoon of canola oil. Cook until potato is 75% cooked. Add the remaining ingredients
and cook for 3-4 mins. Stir. Add pepper or coriander seasoning to taste. Serves 3.
Note: Vary the amount and type of chili according to your tolerance or taste!