Emadatse – stew chili and cheese

écrit le par Posté dans : Bhutan, Wok | tag(s) : , , , ,
Ease :
Cost : 1
Spicy : 3
People : 2
  • Baking :
    pdf
    VN:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    Ingredients :

    • 12 chilis serrano or Thaï
    • 2 jalapeno chili
    • 3 tablespoons of ghee
    • 1 onion, chopped
    • 3 mushrooms diced
    • 4 cloves garlic, minced
    • 2 tomatoes, peeled and diced
    • 2 tablespoons of finely chopped ginger
    • 2 teaspoons of salt
    • 1 cup of feta or crumbled farmer cheese
    • 1 cup of fresh cilantro chopped

    Preparation :

    Cut the chilis lengthwise and remove seeds under running water. Coarsely chop all the chilis and reserve.

    Cook onion, mushrooms and garlic over medium heat for about 5 minutes until onion is translucent. Add the chilis, tomatoes, ginger and salt, mix well and cook for about 7-10 minutes, until chilis are slightly scorched, then add cheese and cook, stirring constantly until melted.

    Garnish with cilantro and serve warm or lukewarm with rice.

    Anecdotes The Emedaste is the national dish of Bhutan, there are many variety. Here, the chilis is used as a vegetable not a spice.

    Apple chutney - apple jam
    The chutney is a sauce that accompanies the dishes india and bangladesh.
    Ba wan - meat ball
    Ba wan is a kind of meat ball and is considered by many as a national food of taiwan.
    Popiah - spring roll
    Popiah a spring roll is famous in Asia, here is a recipe found in china, taiwan, malaysia, singapore...
    Hoppers - appa - pancakes with coconut milk
    Hoppers are apparent or pancakes with coconut milk are often served at breakfast in sri lanka.
    Lok lak - beef and lemon sauce
    the lok lak is part of a typical food of Cambodia.
    Peking duck
    The Peking duck is as its name suggests originally from China. This dish is very famous and known wo...
    Ngapi htaung - shrimp paste
    Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
    Oyster sauce
    The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
    Pakoras de soja - donut soy
    Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
    Pork in sweet and sour sauce
    The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.