Chili Cheese Stew/Curry | Ema Datshi

Serves 2-4

Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent.

Traditionally served with cracked red rice.

Ingredients:

2 anaheim pepper
1 serrano chili
1/4 cup farmer’s cheese
2 cups grated monterey jack

water as needed

Method:

1. Slice peppers into strips, removing seeds if desired.

2. Cook in oil over medium heat until soft. (Cover your pot)

NOTE: You must cover the pot or you will be smoked out. The spicy fumes as they fried in the oil literally sent daggers into our eyes and throats. Ava actually woke up from her nap, three rooms away, coughing. The whole thing became a skit out of some sitcom. I care for you, so, please, cover your pot. :)

3. Stir in cheese off the heat (or risk having curdled cheese – yuck!) and let melt. Stir in water until sauce becomes creamy (I used about 1/3 cup). Add salt and pepper to taste.

You could stop after adding the Monterey Jack and you’d have a mighty fine Ema Datshi.
But let’s add some Farmer’s Cheese for the heck of it!

Now, pour into a serving bowl or directly over cracked red rice.

When you take a bite, be sure to have a large glass of ice water!

Enjoy!

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Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent. Traditionally served with cracked red rice.Chili Cheese Stew/Curry | Ema Datshi
Servings
2-4people
Cook Time
10-15minutes
Servings
2-4people
Cook Time
10-15minutes
Ingredients
Instructions
  1. Slice peppers into strips, removing seeds if desired.
  2. Cook in oil over medium heat until soft. (Cover your pot)
Recipe Notes

NOTE: You must cover the pot or you will be smoked out. The spicy fumes as they fried in the oil literally sent daggers into our eyes and throats. Ava actually woke up from her nap, three rooms away, coughing. The whole thing became a skit out of some sitcom. I care for you, so, please, cover your pot

You could stop after adding the Monterey Jack and you’d have a mighty fine Ema Datshi. But I added some Farmer’s Cheese for the heck of it.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

10 Comments

  1. Mandy says

    Thank you sooo much for the recipe for ema datse. I’ve searched all over the internet and never before found a recipe where the cheeses looked like they’d actually approximate Bhutanes cheese in this dish :-)

    • globaltable says

      You’re welcome Mandy. It was a bummer to not have the authentic cheese, but we did our best :)

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    • Sasha Martin says

      Anjani – it really is wonderful cheesy and spicy. I need to make it again soon. Maybe my tolerance for heat is better now! :)

  3. Hello there =] I’m Sonam and I’m a 16 year old girl from Bhutan. I was just showing my Singaporean friend how Ema Datshi looked like because I was having ema datshi while I was chatting with her and she wanted to know what I was eating and how it looked. While going through I thought this picture was the best and I read your entry. It’s so nice to know that a person from the West actually makes our national dish at their home. It’s amazing to know that. Thank you for doing that ^_^
    Much Love <3

  4. Thanks for the recipe, not much published out there on this amazing dish. I feel in love with this dish during my visit to Bhutan. I think the trick is to get the Bhutan pepper Sha Ema. The pepper is grown all over Bhutan and covers the roofs and yards of the country side as it drys. I think your idea of fresh farm cheese is right on, my favorite Ema Datshi was with fresh farmers cheese, possibly the best thing I have ever had! Hard to find Sha Ema seeds in USA! I am on the hunt. Seeing if I can order from: http://www.moaf.gov.bt/moaf/?wpfb_dl=407
    – Kevin Cocco

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