Seekam paa | khendumskitchen

Seekam Paa

This is a staple dish of dried pork with watercress from the western region of Bhutan. This dish is typically served during special occasion and is sautéed in wild ferns, watercress, and spicy turnip leaves. I personally like to sauté the meat in watercress as the spicy and earthy taste of the watercress goes really well with the juicy dried seekam.

Spiciness 6/10

Prep Time: 35 min

Serves 2-4 ppl

Ingredients

Salt - 3/4 tsp

Vegetable Oil - 2 tbs

Dried pork (seekum)- 300 gm

Tomatoes - 1pc

Ginger - 14 gm

Garlic - 21 gm

Long Hot Chillies - 4 pcs

Chinese Chives - 45gm (1/2 a bunch)

Watercress - 1 bunch

Water - 1 cup

Chilli Poder -

Prep:

1. Chop dried pork (*see my seekum preparing guide)

2. Dice tomatoes

3. Dice ginger

4. Dice garlic

5. Chop chillies into long thing elongated slices

6. Wash the watercress and break it apart

7. Chop the Chives

Directions:

1. In a pressure cooker throw in the pork and add 1 cup of water, sprinkle chilli powder and 1/2 of the ginger and garlic mix and oil. At this time add 1/4 tsp salt cover the pressure and let the pressure mark 4 times. Do this in medium high heat. Turn off the range and let the pressure out and open the cover.

2. throw in tomatoes and keep shaking the pot to let the ingredients mix well. Once the water dries out a bit and the pork is frying in its oil add the remaining ginger and garlic mix and keep shaking it in up and down motions.

3. Add the chillies, watercress and chives and sprinkle 1/2 tsp of salt and shake the ingredients in the pot and cover for 5 minutes.

4. open the cover and let the water dry out a bit until the ingredients are slightly gettting sauteed in the oil. Turn off range and serve with rice.