Vegetarian Ema Datshi Bhutan Chili Cheese Stew Recipes
VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)
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
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)
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
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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