Shakam Datshi

Shakam Datshi is a version of Ema Datshi that is also popular in Bhutan. Made with dried Bhutanese beef, the cooking technique for the beef is slightly different, but the rest of the ingredients are similar to Ema Datshi. It is the cooking manner of the beef that distinguishes it from Ema Datshi. Shakam Datshi, like Ema Datshi, is finest when served with red rice.

Where To Eat: Karma Restaurant in Phendey Lam, Thimphu

Ingredients:

• 12 Bhutanese Green Chilies
• 1 medium-sized Onion
• 1 medium-sized tomato
• 3/4 cup Bhutanese local cheese
• 3/4 cup processed cheese
• 1 tbsp Butter
• Salt To Taste

How to make Shakam Datshi:

• Peel from the green chilies and finely slice them lengthwise.
• Slice the onions and tomatoes as well.
• Melt the butter in a frying pan or in a saucepan.
• Add the onions and sweat them for a few minutes. Maintain a medium heat to prevent the onions from browning.
• When the onions are cooked, add the tomatoes and simmer for another five minutes before adding the Bhutanese green chilies.
• Cook the chilies for 5 minutes before adding the local and processed cheeses. Add 2 cups of water right away and heat until the cheese has melted and produced a lovely sauce.
• The sauce takes about 10 to 12 minutes to create.
  
• Season with salt.
• Serve the stew hot, either on its own or with rice if you want.

Notes:

• If you don't have Bhutanese cheese, try it with feta and processed cheese instead.
• The amount of water needed is also determined by the thickness of the stew. If you want to add extra water, do so gradually rather than all at once.