33. Bhutan

Khura | Buckwheat Pancake – Arunachal Pradesh BreakfastBuckwheat Pancakes, a traditional Monpa tribe breakfast, served with butter tea made of Yak milk.

Prep time: 5 mins | Rest time: 1 Hr | Cook time: 15 mins | Total time: ~1 hr 15 mins | Serves: ~8

Ingredients 1 Cup Buckwheat flour Water to mix (1) Salt to taste Butter for cooking

Instructions Mix flour and water in a bowl. Let the batter be slightly thick. Let it stand for an hour. Heat a griddle or tawa in a medium flame. Smear some butter and spread the batter. You cannot spread it thin like a dosa. So try as much as you could without it getting stuck. These will be slightly thicker. Once the bottom sode browns, flip and cook on the other side.

Notes

1. Traditionally this is mixed with a local tibetan beer called Chang. Since I don’t use alcohols in cooking, I replaced it with water. You can try this the authentic way by using beer.
2. Serve with eggs and cheese

EMA DATSHI (CHILIES and Cheese) 

INGREDIENTSNutrition

• 8green cayenne chilies, seeded and chopped
• 1large onion, sliced lengthwise
• 2teaspoons vegetable oil
• 1 1⁄2cups tomatoes, chopped
• 3garlic cloves, chopped
• 1⁄3lb feta cheese, copped in small cubes
• 4tablespoonscoriander leaves, chopped

• DIRECTIONS

  1. Put the chiles, onion, water and oil in a medium pot and bring to a boil.
  2. Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
  3. Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
  4. Add the cheese and simmer for another 3 to 4 minutes.
  5. Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
  6. this is best served warm, not hot.
  7. Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
  8. This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.

  9. Tshoem (Beef & Mushroom)

     

     Ingredients

     • 1 large garlic clove [about 1/6 ounce, 5g], peeled
     • Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
     • 1 stick unsalted butter [4 ounces, 110g]
     • 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
     • 1/2 cup water [120ml]
     • 1 teaspoon salt
     • 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
     • 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE)
     • stemmed Freshly ground black pepper

     Directions

     Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds.

     Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.

     Makes 5 servings [about 6 ounces each, 170g].
     NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental food stores.CHUM - BHUTANESE RED RICE
     

      

     

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     Author: International Cuisine

     Recipe type: Side Dish

     Cuisine: Bhutan

     Serves: 4

     INGREDIENTS

     • 1 cup Bhutanese red rice
     • 2¼ cups Water
     • 1 teaspoon salt
     • Season with zest of an orange and Szechuan pepper to taste

     INSTRUCTIONS

     1. In a saucepan bring the water and salt to a boil.
     2. Add in the rice stir to combine then cover and simmer over low heat until water is absorbed.
     3. Rice will still have a little crunch when done, yet will be tender.
     4. Season with a little zest of an orange and some szechuan pepper to taste.
     5. Serve as a side to ema datshi.

     Sweet Banana Soup with Tapioca

     Country: Bhutan
     Course: Dessert 
     Servings: about 4
     
     
     
     

     Ingredients:

     • 2 cups water
     • 1/2 cup sugar
     • 1 14 oz can light coconut milk
     • 1/4 cup quick-cooking tapioca
     • 2 large bananas, cut into 1/2 inch pieces
     • 1/2 tsp salt

     Directions:

     1. Place the water and coconut milk in a medium saucepan and bring to a boil. Then add the sugar, salt and tapioca.
     2. Reduce heat to medium low and simmer for 30 minutes, stirring often.
     3. Add the bananas, then remove from the heat and let stand for 15 minutes.
     4. You can serve this hot or you can chill it for a few hours.

  10. Butter Tea

  11. 
      

      Ingredients

      • 2 bag(s)

        black tea
      • 1

        star anise
      • 1/4 tsp

        salt
      • 2 Tbsp

        butter
      • 1/2 c

        half and half
      • ·

        sugar, to taste optional
      • Add Ingredients to Grocery List

      How to Make Tibetan Butter Tea (Po Cha)

      Step-by-Step 

      1. In a medium saucepan, combine 2 + 1/4 cups water, tea bags, and star anise; bring to a boil over medium heat.
      2. Add salt, butter, and half & half: boil for 5 minutes more.
      3. Remove pan from heat, strain the tea, and sweeten to taste with sugar

      (Good Eats: Baker, Baker Apple Crisps)