Meat Dishes
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Kewa Phaksha Spicy pork with Potatoes.
Jasha maroo Minced Chicken
Kangchu Maroo TrotterTshoem

  • Kewa Phagsha(Spicy Pork with Potatoes)
    Contributer: Tshering Cigay Dorji

    350 g of pork (thigh)
    2 potatoes peeled.
    3 green chillies.
    1/2 onion.
    1/2 teaspoon chilli powder
    3 cloves of garlic (crushed)
    1 piece of ginger (finely chopped)
    1/2 tbspoon canola oil.

    Chop pork in lumps (not so small). Add about 400 ml of water in a sauce pan. Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining ingredients and cook for 3-4 mins. Stir...pepper or coriander seasoning to taste. Serves 3.

    Note: Vary the amount and type of chilli according to your tolerance or taste!

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  • Jasha Maroo(Minced Chicken)

    1 chicken
    2 tbspoon of vegetable oil
    2 cloves garlic (crushed)
    1 onion (sliced)
    1 tomato (chopped)
    3 green chillies (cut into small pieces) or use chilli powder
    1 tsp salt

    Cut chicken into very small pieces about the size of peas (remove leave bones as desired). Place in a saucepan and add water and 2 tbspoon oil and bring to a boil. Add garlic, salt and ginger to taste. Lower heat slightly and boil for another 5 - 10 mins stirring occasionally. The dish should have some liquid when you're done. Garnish with cilantro. Serves:3 - 4.

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  • Kangchu Maroo(TrotterTshoem)
    Contributer: Dasho Karma Loday Rapten:

    Trotters (pig's feet) = 2 lbs (900 grams)
    scallions = a bunch (about 1/2 lb. or 25 grams)
    garlic = 2 pcs
    ginger = a small amount
    salt = 2 teaspoon
    chillies = about six pieces of hot chillies

    Preparation: Chop trotters into small pieces, add salt and boil until thoroughly until cooked. Remember to leave some amount of gravy from the boiling. Then add scallion, and ground ginger and garlic. Ideally, this dish should turn out a "little" sticky, which is half the fun. Serves:

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