Recipe: Ema Datshi (Chillies and Cheese)
6-7 pieces of chillies
½ ball of cheese
2 tbsp of oil
Cut the chillies into halves, lengthwise and slice the onion and tomato separately. Cook the chillies and onion slices in one cup of water for 3 minutes. Add oil or butter and cook till the chillies become tender. Rule: do not close the lid. Next add the cheese and cook for another 3 minutes. When the cheese melts and blends with the other ingredients add the tomato and salt. Let it simmer until the tomato melts and then blend the mixture. Can be served with bread or rice.
Recipe from “Authentic Bhutanese Cookbook” by Punap Ugyen Wangchuk
STORY BY SARAH CAHLAN
PHOTOGRAPHY BY MICHAEL MARQUAND