Bhutan Recipes

Bhutanese Red Rice Pilaf
January 11, 2013
One of the wonderful things to make with the Fish and Mandarin Orange Curry in the last post is a delicious, authentic pilaf of Bhutanese Red Rice. Red Rice is crunchy, nutty and one of the few rices that will grow in Bhutanese highlands and is thus commonly eaten. Other rices are also imported from the southern low countries, but red rice is Bhutan’s own rice – and the mother of many other red rice varieties.

Red Rice PilafBhutanese Red Rice Pilaf
One of the things that is bothersome about enjoying red rice is that the recipes on the packages usually don’t yield an edible product. I have found that this is because the prescribed amount of water is too low and the cooking time is also underestimated. I think that this is because the common Aisan cultural practice of soaking rice before and after cleaning it reduces the amount of cooking and water listed on the package by hydrating the rice during soaking.

That bit of analysis aside, this red rice pilaf is authentic. Mandarin oranges are grown in Bhutan, especially at lower altitudes. The fruits, juice and skins are used in foods to impart a light citrus flavor. In this pilaf, the zest balances all the allium (leeks, onions and garlic) to produce a crunchy, delicious rice. There is no thyme or oregano or other western abominations to alter the original recipe.

Red Rice Pilaf

1 cup uncooked Bhutanese red rice
2 tablespoons butter
1 small-medium onion, minced
3-4 finger-hot chilies, minced
1 tablespoon ginger, grated or minced
2 teaspoons garlic, peeled and diced
Zest of 1 mandarin orange (if unavailable, substitute other orange zest)
1 teaspoon salt
½ teaspoon Szechuan peppercorns, roasted and ground
1 teaspoon perilla seeds, roasted and ground
2¼ cup water

Melt the butter in a medium sauté pan. Add onion and sauté 5 minutes or until tender. Add chilies, ginger, garlic, orange zest, salt, pepper and perilla, and stir well. If necessary add a tablespoon or two of water or orange juice to moisten.
Add water and rice and stir well. Heat to a boil and then reduce heat to a high simmer and cook covered for about 30-40 minutes until rice is tender and water is absorbed. Check the rice occasionally, but don’t stir too much. When rice is done let sit covered off the heat for at least 10 minutes before serving while preparing the other ingredients.
The Bhutanese love to vary dishes. Sometimes 5-6 different variations in ingredients or preparation methods are accepted as the same dish in Bhutan when these would be divided into different dishes in the west. If you’d like to try a variation on this pilaf, try a fine dice or sliver of nuts or add some crushed black mustard seeds for additional flavor. (Words by Laura Kelley; Photo of Bhutanese Red Rice Pilaf by Laura Kelley.)
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http://www.silkroadgourmet.com/bhutanese-red-rice/




http://www.food.com/recipe/momo-dumplings-bhutan-477882
Momo Dumplings (Bhutan)

TOTAL TIME
1hr 15mins
PREP 45 MINS
COOK 30 MINS
I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. MoMo dumplings are traditionally made with yak, but beef is also eaten in Bhutan and is an acceptable substitute in case you can't get yak in your area.
INGREDIENTSNutrition
YIELD4 dozen dumplingsUNITSUS
• For the dumplings
• 1⁄2lb yak meat or 1⁄2 lb beef, ground
• 1⁄2onion, finely chopped
• 3garlic cloves, finely minced
• 1ounce Chinese wine (xiaoshing)
• 2teaspoons flour
• 2teaspoons soy sauce
• 1jalapeno pepper, seeds removed, finely minced
• 1(12 ounce) package wonton wrappers
• 1few large lettuce or 1 cabbage leaf
• For the dipping sauce
• 1⁄4cup soy sauce
• 1⁄4cup rice wine vinegar
• 1teaspoon chili oil


1. With your hands, thoroughly mix the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and jalapeno.
2. Lay out a few of the wonton wrappers and spoon a small amount of the filling into the center of each.
3. Fold the wonton wrapper in two and then pinch the edges to make a tight seal.
4. Line your steamer basket with the cabbage or lettuce leaves.
5. Add the dumplings (don't let them overlap) and steam for 30 minutes.
6. Meanwhile, mix the dipping sauce ingredients.
7. Serve the dumplings hot with the dipping sauce.





http://thinley.tripod.com/recipe/Herbivore.html
Ema Datshi(Chili 'n' Cheese)
Contributer: Kunzang Namgyel. kn15@uow.edu.au
Ingredients:
250g of chillies (green and of medium hotness)
1 onion chopped longitudinally
2 tomatoes
250g Danish Fetta cheese
5 cloves of garlic, finely crushed
3 leaves of coriander
2 tspoon vegetable oil

Directions:
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.

Note: The cheese that is actually used cannot be found outside Bhutan. They are a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water. None of the Bhutanese outside Bhutan that I know have found a good substitute yet. Other's have suggested "farmer's cheese" or a mixture of various kinds of cheeses.
This dish is VERY HOT.

http://travelbystove.palfreymedia.com/bhutan-recipes-sweet-banana-soup-with-tapioca.asp

Sweet Banana Soup with Tapioca
Country: Bhutan
Course: Dessert
Servings: about 4

Ingredients:
2 cups water
1/2 cup sugar
1 14 oz can light coconut milk
1/4 cup quick-cooking tapioca
2 large bananas, cut into 1/2 inch pieces
1/2 tsp salt
Directions:
Place the water and coconut milk in a medium saucepan and bring to a boil. Then add the sugar, salt and tapioca.
Reduce heat to medium low and simmer for 30 minutes, stirring often.
Add the bananas, then remove from the heat and let stand for 15 minutes.
You can serve this hot or you can chill it for a few hours.