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|Ema Datshi Chili 'n' Cheese|
|Kewa Datshi Potatoes 'n' Cheese|
250g of chillies (green and of medium hotness)
1 onion chopped longitudinally
250g Danish Fetta cheese
5 cloves of garlic, finely crushed
3 leaves of coriander
2 tspoon vegetable oil
Cut chillies longitudinally (1 chilli = 4 pcs). Put these chillies and chopped onions in a pot of water (approx. 400 ml). Add 2 teaspoon vegetable oil. Then boil in medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 mins. Add cheese and let it remain for 2-3 mins. Finally add coriander and turn off the heat. Stir. Keep it closed for 2 mins. And then you are ready for a treat of good Ema Datshi.
Serves 3. As always, serve with a generous portion of red rice or polished white rice, along with some other dish.
Note: The cheese that is actually used cannot be found outside Bhutan. They are a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water. None of the Bhutanese outside Bhutan that I know have found a good substitute yet. Other's have suggested "farmer's cheese" or a mixture of various kinds of cheeses.
This dish is VERY HOT.
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1/3 cup of cheese, (swiss, farmers or almost any kind of white cheese)
1/4 cup of chopped red onions
1 tbs oil
1 tsp salt
1/2 tsp chilli powder (vary amount according to your tolerance)
Cut potatoes into small pieces (I prefer them about the size of my little finger but you don't know how big my finger is). Put the potatoes along with some oil and salt in a saucepan or pot. Add 1 and 1/2 cup of water. Cut the cheese into small pieces and when potatoe is almost cooked, add the cheese. You can add some chooped onions and tomatoes to taste. Don't forget the chilli powder.
You don't want too much water in this dish but don't let it dry up completely either. Add little water everytime it gets low.
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