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Bhutan (Bhutan Recipes)

World Cuisine Recipes

 
  
Pork Fing
Ingredients:

1 package (2 ounces, 55 g) bean threads or cellophane noodles
1 medium onion (about 4 ounces, 110 g), peeled and quartered
1 medium tomato (about 5 ounces, 140 g), quartered
1 stick unsalted butter (4 ounces 110 g)
1 /2 pounds pork shoulder (680 g), cut into 1-inch (2.5 cm) cubes
1/2 cup water (120 ml)
3 medium fresh green chili peppers (1 1/2 ounces total, 45 g), seeded and cut into julienne strips
Salt and freshly ground black pepper
Cooking Instructions:
Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch (15 cm) lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers and salt and pepper to taste and simmer until heated through, about 10 minutes. Makes 6 servings (about 61/2 ounces each, 185 g).
Phaksha Pa
Ingredients:
1 medium onion (about 4 ounces, 110 g), peeled and quartered
Fresh ginger, peeled and cut into a 1 -inch (2.5 cm) cube
1 medium daikon or white radish (bout 31/2 ounces, 100 g), peeled, halved lengthwise, and cut crosswise to fit the feed tube
1 stick unsalted butter (4 ounces, 40 g)
1 pound boneless pork shoulder (450 g), cut into 6 by 1/2 inch (15 by 1.25cm) strips
1/2 cup water (120ml)
2 tablespoons chili powder
2 teaspoons salt
3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch (1.25 cm) strips
6 ounces dried pork (170 g), cut into 3 by 1/2 inch (7.5 by 1.25 cm) strips
1 large fresh green chili pepper (about 1/2 ounce, 15 g), seeded and cut into julienne strips
Cooking Instructions:
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc. Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.
Tshoem (Beef & Mushroom)
Ingredients:
1 large garlic clove (about 1/6 ounce, 5 g), peeled
Fresh ginger, peeled and cut into a 3/4-inch (2 cm) cube
1 stick unsalted butter (4 ounces, 110g)
1 pound boneless beef chuck (450g), cut into 1 -inch (2.5 cm) cubes
1/2 cup water (120 ml)
1 teaspoon salt
2 medium fresh green chili peppers (about 1 ounce total, 30 g), seeded and cut into julienne strips
11/3 cups fresh oyster mushrooms (about 21/2 ounces, 70 g)
Cooking Instructions:
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds. Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes. Makes 5 servings (about 6 ounces each, 170g).
Kewa Phagsha (Spicy Pork with Potatoes)
Servings: 3
Ingredients:
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
Cooking Instructions:
Chop pork into chunks (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.
 
Jasha Maroo (Minced Chicken)
Servings: 3-4
Ingredients:
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
Cooking Instructions:
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.
Kangchu Maroo (Trotter Tshoem)
Ingredients:
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
Cooking Instructions:
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.
Beef And Mushroom Tshoem
Servings: 5
Ingredients:
1 large garlic clove (about 1/6 ounce, 5 g), peeled
Fresh ginger, peeled and cut into a 3/4-inch (2cm) cube
1 stick unsalted butter (4 ounces, 110g)
1 pound boneless beef chuck (450 g), cut into 1 -inch (2.5 cm) cubes
1/2 cup water (120 ml)
1 teaspoon salt
2 medium fresh green chili peppers (about 1 ounce total, 30 g), seeded and cut into julienne strips
1 1/3 cups fresh oyster mushrooms (about 21/2 ounces, 70 g), stemmed
Freshly ground black pepper
Cooking Instructions:
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds. Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.
Ema Datshi
Ingredients:

250g of chillies (green and of medium hotness)
1 onion chopped longitudinally
2 tomatoes
250 g Danish Fetta cheese
5 cloves of garlic, finely crushed
3 leaves of coriander
2 tspoon vegetable oil
Cooking Instructions:
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.
Kewa Datshi (Potatoes 'n' Cheese)
Ingredients:

4 Potatoes
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)
Cooking Instructions:
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.
Cucumbers With Onion And Cheeses
Ingredients:

½ seedless cucumber (about 6 ounces, 170g), cut into 1 inch (2.5 cm)
1 medium red onion (about 4 ounces, 110g) peeled and quartered
½ cup crumbled farmer cheese (about 3 ounces, 85g)
1 medium fresh green chili pepper (about ½ ounce, 15 g), seeded and diced
Salt and freshly ground black pepper
Cooking Instructions:
Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses. Add the onion and chop finely, about 5 pulses. Combine in a bowl with the remaining ingredients.
Pork Fing
Servings: 6
Ingredients:
1 package (2 ounces, 55 g) bean threads or cellophane noodles
1 medium onion (about 4 ounces, 110 g) , peeled and quartered
1 medium tomato (about 5 ounces, 140 g), quartered
1 stick unsalted butter (4 ounces 110 g)
1 /2 pounds pork shoulder (680 g), cut into 1-inch(2.5 cm) cubes
1/2 cup water (120 ml)
3 medium fresh green chili peppers (1 1/2 ounces total, 45 g), seeded and cut into julienne strips
Salt and freshly ground black pepper
Cooking Instructions:
Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch (15 cm) lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers, and salt and pepper to taste and simmer until heated through, about 10 minutes.
Phaksha Pa
Servings: 6
Ingredients:
1 medium onion (about 4 ounces, 110 g), peeled and quartered
Fresh ginger, peeled and cut into a 1 -inch (2.5 cm) cube
1 medium daikon or white radish (about 31/2 ounces, 100 g), peeled, halved lengthwise, and cut crosswise to fit the feed tube
1 stick unsalted butter (4 ounces, 40 g)
1 pound boneless pork shoulder (450 g), cut into 6 by 1/2 inch (15 by 1.25 cm) strips
1/2 cup water (120 ml)
2 tablespoons chili powder
2 teaspoons salt
3 large heads bok choy (about 3 pounds total, 1.3 kg), stems removed and leaves cut into 1/2-inch (1.25 cm) strips
6 ounces dried pork (170 g), cut into 3 by 1/2 inch (7.5 by 1.25 cm) strips
1 large fresh green chili pepper (about 1/2 ounce, 15 g), seeded and cut into julienne strips
Cooking Instructions:
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick (6mm) slicing disc. Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.
Tshoem (Beef & Mushroom)
Servings: 5
Ingredients:
1 large garlic clove (about 1/6 ounce, 5 g), peeled
Fresh ginger, peeled and cut into a 3/4-inch (2 cm) cube
1 stick unsalted butter (4 ounces, 110 g)
1 pound boneless beef chuck (450 g), cut into 1 -inch (2.5 cm) cubes
1/2 cup water (120 ml)
1 teaspoon salt
2 medium fresh green chili peppers (about 1 ounce total, 30 g), seeded and cut into julienne strips
11/3 cups fresh oyster mushrooms (about 21/2 ounces, 70 g)
Stemmed Freshly ground black pepper
Cooking Instructions:
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds. Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.
Kewa Phagsha (Spicy Pork with Potatoes)
Servings: 3
Ingredients:
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
Cooking Instructions:
Chop pork into chunks (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.
Jasha Maroo (Minced Chicken)
Servings: 3-4
Ingredients:
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
Cooking Instructions:
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.
Kangchu Maroo (TrotterTshoem)
Ingredients:
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
Cooking Instructions:
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.

World Cuisine Recipes

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