Khendum's Kitchen
Recipes inspired from a faraway familiar Himalayan kitchen
Shakum Datshi
The ema datshi is the Bhutanese staple dish. This dish is a variation of the classic chili and cheese with dried beef. I like to use Thai green peppers/ Indian hare mirchi as it becomes this balanced blend of heat and dairy.
Spiciness 8/10
Prep Time: 20 min
Serves 4-5 ppl
Ingredients
Salt - 1 tsp
Dried red chilli powder - 1/2 tbsp
Dried Beef - 1/2 lb *consider getting a dehydrator for drying beef
Thai green chillies - 10 pcs (according to your spice level) - Julienne chillies
Swiss/american cheese slices - 4 slices
Farmer white cheese (preferably keep it out and let it mould a
bit. The stinkier the better) - few slices for flavor
olive oil - 1 tbsp
Garlic - 4 cloves diced
Water - 1/4 cup
Directions:
1. Dice dried beef and add water, chilli powder, garlic, salt and pressure cook for about 15 minutes until the beef tenderizes.
2. Open cooker and add green chillies, cheese, oil and cook for about 8 minutes until the cheese melts and chillies are semi cooked. Serve with rice.