Ema Datshi

Ema Datshi is Bhutan's famous dish. It is a basic stew comprised of a variety of chilies and a peculiar cheese called Datshi, which is created from yak milk. This meal can be made with potatoes (Kewa Datshi), meat, beans (Semchung Datshi), or mushrooms (Shamu Datshi). But their favorite foods are only chili and cheese! The chilies used in the Ema Datshi are quite fiery, and the meal is served over a bed of red rice, another Bhutanese staple food.

Tomatoes, butter, and cheese are used to balance off the heat in the dish. Despite this, it's difficult to eat one scoop without reaching for a glass of water. The Himalayan region is home to a rare and distinct type of cheese known as chhurpi.

Where To Eat: The Place in Chang Lam, Thimphu
Ingredients:

• 10 oz. chili peppers (spicy Thai green/red chilies and jalapeño)
• 1 red onion, sliced
• 1 tomato, sliced
• 3 cloves garlic, crushed
• 1 tablespoon unsalted butter
• 10 oz cheese, grated (a combination of feta, cheddar, or farmers cheese)
• Salt to taste
• 1 cup water (to cook the veggies)

How to make Ema Datshi:

• Melt butter in a pan over medium heat.
• Combine the sliced onion, tomato, and chilies in a mixing bowl.
• Toss them in the water after a brisk toss. Season with salt and pepper.
• Cook, covered until the peppers are soft.
• Turn off the heat and stir in the cheese, allowing it to melt in the residual heat.
• Serve it with red or white rice on the side.
  

Notes:

• Use a variety of chilies, such as Anaheim, jalapeno, and green chilies, to create a tasty dish (Thai or Indian variety).
• Depending on your tolerance for heat, adjust the number of chilies. Remove the pith and ribs to minimize the heat quotient.
• You can use any type of cheese, but one that melts is ideal. Stringy cheeses, such as mozzarella, should be avoided. A blend of farmer's cheese, blue cheese, and cheddar would be delicious.