Ema Datshi
Bhutan's national fire: green chiles (ema) stewed in cheese (datshi) until the sauce turns creamy and the heat blooms — eaten by the bowl with red rice. Ingredients: green chiles (large and small, many), datshi or farmer's cheese (feta-like), butter, garlic, onion, tomatoes, salt, water.
What it is
Bhutan's national fire: green chiles (ema) stewed in cheese (datshi) until the sauce turns creamy and the heat blooms — eaten by the bowl with red rice. Ingredients: green chiles (large and small, many), datshi or farmer's cheese (feta-like), butter, garlic, onion, tomatoes, salt, water. Recipe: 1) Slice chiles; remove some seeds if you must (Bhutanese don't). 2) Simmer chiles with onion, tomato and butter. 3) Crumble in the cheese; stir until it melts into a sauce. 4) Never boil hard after the cheese. Serve: over Bhutanese red rice — ema datshi is not a side; it is the meal's centre. Flavor: fiery, creamy, utterly distinctive. History: chiles arrived from the Americas centuries ago and Bhutan, uniquely, made them the vegetable rather than the spice — datshi cheese is the Himalayan partner. See also: Phaksha Paa, Jasha Maru.
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