Exotic Travel Close to Home
alec vanderboom
The Smithsonian Folk Life Festival brought a close peep into the reclusive country of Bhutan. Here's the National Dish which Jon and I found highly addictive.
Ema Datse (Chillies in Cheese Sauce)
This traditional Bhutanese dish comprises large green (medium hot) chilies, prepared as a vegetable, not as a seasoning, in a cheese sauce. Warning – this dish is hot! You can make it milder by choosing a milder chili.
Ingredients
2 cups large green chilies (medium hot)
1 onion, chopped
2 tomatoes, chopped
3/4 cup of cheese (Feta or Farmer's cheese)
5 cloves of garlic, finely chopped
1 tbsp vegetable oil
1 cup of water
Directions
Cut each chili lengthwise and combine with the chopped onions in a pot with the water, oil, and garlic, and boil for about 10 minutes. Add the tomatoes and boil for 2 minutes. Add the cheese and simmer for another 2 minutes. Let sit for a few minutes and serve with rice. (Preferably Bhutanese red rice, which is available in some markets and can be ordered online at places such as Lotus Food.)
Ema Datse (Chillies in Cheese Sauce)
This traditional Bhutanese dish comprises large green (medium hot) chilies, prepared as a vegetable, not as a seasoning, in a cheese sauce. Warning – this dish is hot! You can make it milder by choosing a milder chili.
Ingredients
2 cups large green chilies (medium hot)
1 onion, chopped
2 tomatoes, chopped
3/4 cup of cheese (Feta or Farmer's cheese)
5 cloves of garlic, finely chopped
1 tbsp vegetable oil
1 cup of water
Directions
Cut each chili lengthwise and combine with the chopped onions in a pot with the water, oil, and garlic, and boil for about 10 minutes. Add the tomatoes and boil for 2 minutes. Add the cheese and simmer for another 2 minutes. Let sit for a few minutes and serve with rice. (Preferably Bhutanese red rice, which is available in some markets and can be ordered online at places such as Lotus Food.)