Considered Bhutan's national dish, ema datshi combines hot chili peppers with local cheese in a dish that reflects the unique culinary identity of this Himalayan kingdom.
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Ema Datshi
Traditional Bhutanese Ema datshi: chili peppers with cheese, authentic Himalayan recipe step by step.
- Bhutan
- MAIN COURSES
- Light
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 10 g
- Carbohydrates 18 g
- Fat 18 g
Story behind the dish
Preparation
Ema Datshi is a Bhutanese preparation with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of hot green chillies (or bell peppers if you prefer less spicy).
- Have ready: 200 g datshi cheese (or soft fresh cheese).
- Have ready: 1 onion.
- Have ready: 2 tomatoes.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the chiles lengthwise into strips
Cut the chiles lengthwise into strips, removing some seeds if you prefer less spicy. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the onion and garlic in oil or butter until soft.
Sauté the onion and garlic in oil or butter until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the chilies and chopped tomato
Add the chiles and chopped tomato, cook over medium heat for 10 minutes until the chiles are tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add a little water and cook for 5 more minutes.
Add a little water and cook for 5 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the crumbled or diced datshi cheese
Add the crumbled or diced datshi cheese, stirring until it melts and forms a creamy sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 5 more minutes over low heat.
Cook for 5 more minutes over low heat, sprinkle with fresh cilantro and serve with Bhutanese red rice. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Adjust the amount of chili seeds according to your tolerance for heat, this dish is traditionally very spicy.
- Datshi cheese is specific to Bhutan; A soft fresh cheese that melts well is the best approach.
Variations
- Kewa datshi (with potato instead of chili as a base).
- Shamu datshi (with mushrooms).
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