Khendum's Kitchen 

Shakum Ezay (Dried Beef mixed with peppers)

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The ezay is another Bhutanese staple dish. It is referred to a mix of chillies beaten in a mortar and pestle with other ingredients and usually served as a dip for momos or as a bar snack with meat. For my ezay, I have prepared a mix of dried beef, red chillies, onion, ginger, rendered fat (option to replace with olive oil), schzewan peppercorns and fresh cilantro.

 

Now enjoy with some chips and a chilled lager.

 

 

Spiciness 8/10

 

Prep Time: 20 minutes

 

Serves 6-8 ppl

 

 

Ingredients

 

Salt - 1 tsp

Dried Beef - 4 long slices air dried 250mg

Dried Thai Chilli Peppers - 7 

Onion- 1 long thinly sliced

Ginger - Long thinly sliced 1tbsp

Schezwan Peppercorns - 1 tsp

Cilantro - Half a bunch

Rendered Fat - 1 tbsp

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Directions:

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1. In a cast iron pan, in high flame render fat and add gingers and onion let it fry till golden brown then add the pepperforns and thai chilli peppers and continue frying for 5 minutes and lower flame. 

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2. Next, dice the dried beef jerky and add it to the fried spice mix and continue frying lightly until the beef is cooked.

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3. Move all ingredients into a mortar and lightly pound the mix with fresh cilantro and add salt to taste. . You don't want to pound to hard.

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