Creamy Bhutanese Ema Datshi with Yak Cheese
Bhutan’s fiery and cheesy national dish
Experience the warmth and richness of one of Bhutan's most beloved dishes, Ema Datshi. This recipe combines the unique flavor of yak cheese with the spice of chillies to create a delectably creamy and comforting stew.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Ema Datshi
For the Garnish
For Serving
Preparation
Preparing the Chilies
Slice the chili peppers
Slice the chili peppers into rings, removing seeds if you prefer less heat.
Be careful while handling chili peppers; wash hands thoroughly afterward. Mixing different types of peppers adds a beautiful color balance and flavor complexity.
Season
Add them to a bowl with a pinch of salt and set aside.
Prepping the Cheese and Vegetables
Crumble the cheese
Crumble the yak cheese into a mixing bowl, and set aside.
Slice onion & mince garlic
Slice the onions and mince the garlic.
Cooking Process
Simmer the Base
Heat the butter in a large saucepan over medium heat. Add the onions and garlic, cooking until the onions become translucent.
Build the Flavor
Introduce the sliced chilies and water, bringing the mixture to a gentle simmer.
Incorporate the Cheese
Gradually add the crumbled cheese, stirring continuously until it melts and forms a creamy consistency.
Plating & Serving
Creamy Bhutanese Ema Datshi with Yak Cheese
Creamy Bhutanese Ema Datshi with Yak Cheese
Plating & Serving
Serve the Ema Datshi in shallow bowls over a bed of steamed jasmine rice, garnished with a sprinkle of fresh cilantro and chopped green onions for a burst of freshness.