Innholdsfortegnelse for Taste of Bhutan i Delicious

Jasha Maroo is a popular Bhutanese chicken stew known for its spicy and flavorful taste. “Jasha” means chicken in Dzongkha, the national language of Bhutan, and “maroo” refers to the stew that is made with ginger, garlic, and red chili. To prepare Jasha Maroo, chicken pieces, usually bone-in and skin-on for added flavor, are cooked with a blend of spices that include ginger, garlic, red chili, and other aromatic ingredients. The dish is typically slow-cooked in a pot or pressure cooker, allowing the flavors to meld together and the chicken to become tender and infused with the spices. Ingredients: • 500g chicken pieces, bone-in and skin-on for added flavor • 4 cloves of garlic, minced • 1 inch piece of ginger, minced • 4-6 dried red chili peppers, soaked in…

Khar is a traditional dish from Bhutan, a small country located in the eastern Himalayas. It is a flavorful stew that features a unique blend of Bhutanese spices and is typically made with vegetables, meat, or fish. The base of Khar is typically made with fermented bamboo shoots, which gives the dish its distinct tangy and slightly sour flavor. Other common ingredients include onion, garlic, ginger, and tomatoes, which are sautéed in oil or butter to create a fragrant base for the stew. Ingredients: • 1 cup fermented bamboo shoots, soaked in water for 30 minutes and drained • 1 pound meat (such as pork, beef, or chicken), thinly sliced • 1 large onion, finely chopped • 4 cloves garlic, minced • 1-inch piece of ginger, minced • 2 tomatoes,…

Nyamru is a hearty and delicious dish that is commonly eaten in Bhutan. It is made with boiled potatoes, mushrooms, and cheese, which are then cooked together in butter until the cheese is melted and bubbly. To make Nyamru, the potatoes are first boiled until they are tender, then sliced into thin rounds. Mushrooms are sliced and sautéed in butter until they are cooked through and slightly caramelized. The cooked potatoes are then layered with the mushrooms and grated cheese in a baking dish. Ingredients: • 4 medium-sized potatoes, boiled and sliced into thin rounds • 1 cup mushrooms, sliced • ½ cup grated cheese (cheddar or any melting cheese of your choice) • ½ cup butter • Salt and pepper to taste Instructions: 1. Preheat the oven to 375°F…

Gyuma is a traditional Bhutanese dish made with dried beef slices that are cooked with spices and vegetables. The dish is known for its rich, savory flavor and tender texture, and it is often served as a main course with rice or noodles. To make Gyuma, thin slices of beef are first marinated with a mixture of spices such as garlic, ginger, chili powder, and cumin. The beef slices are then dried in the sun for several days until they are fully dehydrated and ready to be cooked. Ingredients: • 1 pound dried beef slices • 2 tablespoons vegetable oil • 1 large onion, thinly sliced • 1 green pepper, thinly sliced • 2 tomatoes, chopped • 2 garlic cloves, minced • 1 tablespoon ginger, grated • 1 teaspoon chili…

Paa is a traditional Bhutanese dish that is made with dried pork or beef, chili, and vegetables, and is typically served with rice. The dish is known for its spicy and smoky flavors, and is a popular favorite among Bhutanese people. To make Paa, the dried pork or beef is first soaked in water for several hours to rehydrate it. It is then boiled until tender, and sliced into thin strips. The sliced meat is then stir-fried with chili peppers, onions, garlic, ginger, and other spices until the meat is crispy and flavorful. Ingredients: • 500g dried pork or beef • 2 onions, sliced • 4 garlic cloves, minced • 1 inch ginger, minced • 5-6 dried red chili peppers, chopped • 1 cup chopped cabbage • 1 cup chopped…

Momos are a type of dumpling that are a popular street food in Bhutan, Tibet, Nepal, and other parts of South Asia. They are made by filling small circles of dough with a savory mixture of meat or vegetables, and then steaming or frying them. The dough for momos is typically made from a mixture of all-purpose flour, water, and salt, and is rolled out into thin circles. The filling can be made with a variety of ingredients, including ground beef or pork, chicken, tofu, or vegetables like cabbage, carrots, and onions. The filling is seasoned with spices like ginger, garlic, cumin, and coriander, and may also include soy sauce or other flavorings. Ingredients: • 2 cups all-purpose flour • ½ tsp salt • ½ cup water • 1 lb…

Ema Datshi is the national dish of Bhutan and is a spicy and flavorful dish made with cheese and chili peppers. “Ema” means chili in Dzongkha, the national language of Bhutan, and “datshi” refers to the cheese used in the dish. The dish is known for its distinctive taste and is a staple in Bhutanese cuisine. To prepare Ema Datshi, Bhutanese yak or cow’s milk cheese, typically made in the form of small cubes or chunks, is used. The cheese is then cooked with green or red chili peppers, sliced onions, tomatoes, and sometimes other vegetables such as potatoes, mushrooms, or spinach. The dish is often cooked in butter or oil and seasoned with Bhutanese spices such as Sichuan pepper and garlic, which gives it a unique and spicy flavor.…

Kewa Datshi is a popular Bhutanese dish that features potatoes and cheese cooked in a Bhutanese-style curry. “Kewa” refers to potatoes, and “datshi” refers to cheese in Dzongkha, the national language of Bhutan. To prepare Kewa Datshi, potatoes are typically boiled or fried until they are tender and then combined with a cheese sauce made from Bhutanese cheese, which is similar to Indian paneer or cottage cheese. The dish is then flavored with a blend of spices and typically served with Bhutanese red or white rice. Ingredients: • 4 medium-sized potatoes, peeled and cut into bite-sized pieces • 200g Bhutanese cheese (or substitute with paneer or other cheese), cut into small cubes • 1 medium-sized onion, finely chopped • 3 cloves of garlic, minced • 1-inch piece of ginger, minced…

Shamu Datshi is a popular vegetarian dish that originates from Bhutan, a small country nestled in the eastern Himalayas. It is a flavorful and aromatic curry made with mushrooms and cheese, which are key ingredients in Bhutanese cuisine. The dish typically begins with fresh mushrooms, which are cleaned and sliced. Bhutanese red or green chilies, garlic, and onions are then sautéed in oil or butter until fragrant. The sliced mushrooms are added to the pan and cooked until they start to release their moisture and soften. Ingredients: • 500g fresh mushrooms, cleaned and sliced • 2 medium onions, finely chopped • 4-5 cloves of garlic, minced • 2-3 Bhutanese red or green chilies, finely chopped (adjust to taste) • 250g Bhutanese cheese (datshi), cut into small cubes or crumbled •…

Sephu Kho is a traditional Bhutanese dish that features spicy pork sausage cooked with vegetables and red chili. It is known for its bold flavors and hearty, comforting nature, making it a popular dish among locals and visitors alike in Bhutan. The dish typically starts with pork sausage, which is often made with ground pork seasoned with a blend of spices, including cumin, coriander, and chili powder. The sausage is then cooked in a pan with a little oil until it is browned and cooked through. Ingredients: • 4 spicy pork sausages (you can find Bhutanese-style sausages at specialty stores or substitute with your preferred spicy sausage) • 1 medium onion, thinly sliced • 1 medium bell pepper, thinly sliced • 2 medium carrots, peeled and thinly sliced • 2…

Zow Shungo is a delicious and hearty dish that originates from Nepal. It is a mixture of leftover rice, vegetables, and cheese that are cooked together with a variety of spices to create a flavorful and satisfying meal. The name “Zow Shungo” is derived from the Nepali words “zow” which means rice, and “shungo” which means a mixture of various ingredients. Ingredients: • 2 cups cooked rice (leftover rice works great) • 1 onion, chopped • 1 bell pepper, chopped • 2 tomatoes, chopped • 1 cup mixed vegetables (such as peas, corn, or carrots) • 1 tsp cumin powder • 1 tsp coriander powder • ½ tsp turmeric powder • ½ tsp chili powder (or to taste) • Salt to taste • 1 cup shredded cheese (such as cheddar…

Shamu Katsa is a spicy and flavorful Bhutanese dish that features mushrooms, chilies, and vegetables stir-fried together with spices. The dish is often served as a main course and is a popular vegetarian option. To make Shamu Katsa, mushrooms are sliced and sautéed in a hot skillet with onions, garlic, and ginger. The sliced vegetables such as bell peppers, carrots, and snow peas are then added and cooked until they are tender yet still slightly crisp. The dish gets its heat from fresh chili peppers, which are sliced and added to the skillet. The chili peppers are cooked until they are fragrant and slightly softened. Ingredients: • 1 pound mushrooms, sliced • 1 onion, sliced • 2 cloves garlic, minced • 1 tablespoon fresh ginger, minced • 1 red bell…

Bja Sha Maroo is a popular Bhutanese dish that consists of spicy pork stir-fry cooked with ginger, garlic, and chili. The dish is known for its bold flavors and aromatic spices, and it is typically served as a main course with rice or noodles. To make Bja Sha Maroo, thin slices of pork are first marinated with a mixture of spices such as garlic, ginger, chili powder, and cumin. The pork is then stir-fried with onions, tomatoes, and other vegetables until it is fully cooked and the flavors have melded together. Ingredients: • 1 pound pork, thinly sliced • 2 tablespoons vegetable oil • 1 large onion, thinly sliced • 2 tomatoes, chopped • 2 garlic cloves, minced • 1 tablespoon ginger, grated • 1 teaspoon chili powder • 1…

Shabalay is a popular savory snack in Tibetan cuisine that is similar to samosas. These deep-fried pies can be filled with a variety of ingredients, such as minced meat or vegetables, and are often seasoned with spices like cumin, coriander, and chili powder. To make shabalay, a dough is first prepared from flour, water, and salt. The dough is then rolled out into circles and filled with a mixture of cooked and seasoned minced meat or vegetables. The edges of the dough circle are then crimped together to form a semi-circular shape, and the pies are deep-fried until golden brown and crispy. Ingredients: Ingredients: For the dough: • 2 cups all-purpose flour • 1 teaspoon salt • ½ - ¾ cup warm water For the filling: • 1 pound ground…

Phaksha Paa is a popular Bhutanese dish made with pork cooked in a spicy red chili paste with radish. It is a flavorful and hearty dish that is loved by Bhutanese people and visitors alike. “Phaksha” means pork in Dzongkha, the national language of Bhutan, and “paa” refers to the dish that is cooked with spicy red chili paste and vegetables. To prepare Phaksha Paa, pork meat, usually boneless and cut into bite-sized pieces, is cooked with a spicy red chili paste that is made from dried red chili peppers, garlic, ginger, and other spices. The pork is first marinated in the chili paste for some time to absorb the flavors. Then, it is stir-fried with sliced radish, onions, and sometimes other vegetables such as spinach or cabbage. The dish…

Phaksha Tshoem is a popular Bhutanese dish that consists of tender pork cooked with spicy sauce and vegetables. It is a flavorful and aromatic dish that is loved by many in Bhutan, a small country located in the eastern Himalayas. The dish starts with small cubes of pork that are typically marinated in a blend of Bhutanese spices, such as red chili powder, garlic, ginger, and other local herbs. The marinated pork is then pan-fried or stir-fried until it is lightly browned and cooked through. Ingredients: • 500g pork, cut into small cubes • 2 onions, thinly sliced • 2 cloves garlic, minced • 1-inch piece of ginger, minced • 2-3 green beans, cut into 1-inch pieces • ½ small cabbage, thinly sliced • 2 tbsp vegetable oil or butter…

Jaju soup is a delicious and hearty lentil soup that originates from the Indian subcontinent. It is a flavorful and aromatic soup made with lentils, which are legumes packed with protein and fiber, and a variety of spices and vegetables. The soup is typically vegetarian or vegan, as it does not contain any meat or animal products, making it a nutritious option for those following a plant-based diet. Ingredients: • 1 cup lentils (red lentils, yellow lentils, or a combination) • 1 tablespoon oil or ghee (clarified butter) • 1 teaspoon cumin seeds • 1 teaspoon mustard seeds • 1 teaspoon ground coriander • ½ teaspoon ground turmeric • ½ teaspoon ground ginger • ¼ teaspoon ground cinnamon (optional) • ¼ teaspoon ground cloves (optional) • 1 medium onion, finely…

Hoentay is a popular traditional dish that originates from the Paro Valley in Bhutan. It is a type of dumpling that is typically filled with a mixture of turnip greens, cheese, and spices. The dumplings are then steamed or fried until cooked through, and served with a variety of dipping sauces. To make Hoentay, the filling is made by chopping and sautéing turnip greens with onions, garlic, and spices such as cumin and chili powder. Cheese, typically a local Bhutanese cheese called datshi, is added to the mixture to give it a creamy and tangy flavor. Ingredients: • 2 cups chopped turnip greens • 1 small onion, chopped • 2 garlic cloves, minced • 1 tsp cumin powder • 1 tsp chili powder • Salt to taste • ½ cup…

Kharang is a popular snack in Bhutan that is made by frying thin slices of pork or beef until they are crispy and golden brown. The dish is often served as an appetizer or as a side dish with a meal. To make Kharang, thin slices of pork or beef are marinated with a mixture of spices such as salt, pepper, and cumin. The meat is then coated with flour or cornstarch before being fried in hot oil until it is crispy and golden brown. Once the meat is fried, it is typically served hot and garnished with sliced onions, green onions, or chili peppers. The dish is often accompanied by a dipping sauce made from chili paste or tomato sauce. Ingredients: • 1 pound pork or beef, thinly sliced…

Puta Oma is a traditional Bhutanese dish that consists of buckwheat pancakes served with butter and honey. The pancakes are made with buckwheat flour, which gives them a nutty flavor and a slightly chewy texture. The dish is often eaten for breakfast or as a snack. To make Puta Oma, buckwheat flour is mixed with water and salt to form a thick batter. The batter is then ladled onto a hot, greased skillet and cooked until golden brown on both sides. The pancakes are then served hot, slathered with butter and drizzled with honey. Ingredients: • 2 cups buckwheat flour • 2 cups water • ½ teaspoon salt • 2 tablespoons butter • Honey, for serving Instructions: 1. In a large mixing bowl, whisk together the buckwheat flour, water, and…

Singye Bokum is a spicy and flavorful dish in Bhutan cuisine that features sliced beef, onions, and chili peppers stir-fried together with a variety of seasonings. The dish has a unique combination of spicy, savory, and slightly sweet flavors that make it a popular favorite among Bhutanese food enthusiasts. To make Singye Bokum, thin slices of beef (usually sirloin or ribeye) are marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and ginger for at least 30 minutes. The marinated beef is then stir-fried in a hot wok or skillet with sliced onions, chili peppers, and other seasonings like black pepper and sesame seeds. Ingredients: • 1 pound beef (sirloin or ribeye), thinly sliced • 1 onion, sliced • 3-4 green onions, chopped • 2-3 red or green…