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Baked Milk Custard | Leche Asada

Serves 6-8

Leche Asada is super easy and quick to put together. This recipe fills 6-8 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great – dare I say – weeknight dessert.

Ingredients:

6 eggs
3/4 cup sugar
2 cups milk

Method:

Preheat oven to 350F

Crack 6 eggs into a large mixing bowl.

Add sugar and milk.

Whisk to combine.

Strain all the icky egg stuff out.

Much better! Now, pour into individual ramekins or one 1 1/2 quart ramekin.

Bake for 30-40 minutes in the small ramekins or for 1 hour in the large. (Setting them in a water bath will make them creamier).

Sprinkle with a dash of cinnamon if desired… and serve chilled, with a warm smile.

Baked Milk Custard | Leche Asada
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Leche Asada is super easy and quick to put together. This recipe fills 6-8 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great – dare I say – weeknight dessert.
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
30 minutes 1 hour
Baked Milk Custard | Leche Asada
Votes: 2
Rating: 1
You:
Rate this recipe!
Print Recipe
Leche Asada is super easy and quick to put together. This recipe fills 6-8 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great – dare I say – weeknight dessert.
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
  • 6 eggs
  • 3/4 cup sugar
  • 2 cups milk
Garnish
  • ground cinnamon (optional)
Servings: people
Units:
Instructions
  1. Preheat oven to 350F
  2. Crack 6 eggs into a large mixing bowl.
  3. Add sugar and milk and whisk to combine.
  4. Strain all the icky egg stuff out and pour into individual ramekins or one 1 1/2 quart ramekin.
  5. Bake for 30-40 minutes in the small ramekins or for 1 hour in the large. (Setting them in a water bath will make them creamier).
  6. Chill for about an hour (though I also like it warm!).
  7. Sprinkle with a dash of cinnamon (if desired) and serve.

Bolivian Avocado and Tomato Salad

Serves 4

Even my husband ate this vegan salad up. Perhaps because it was a lot like a fresh salsa in an avocado bowl, instead of the “rabbit food” salad he is used to. Serve slightly chilled (cold takes away from the flavors – you won’t be able to taste the buttery avocado as well.) Make the tomato mixture several hours ahead if you want.

Ingredients:

2 avocados, halved and pitted
minced red onion, to taste
2 small tomatoes
2 sprigs fresh parsley, minced
1 Tbsp olive oil
2 tsp vinegar
salt
pepper

Method:

1. Mince up your onion – I chose this red darling because she’s sweet. White onion is also popular in the salsa-like salad.

2. Tomatoes are in season so get you some! Can’t you hear them? They’re singing “Eat me!”

3. Fresh parsley brings this simple appetizer alive. I used some from my garden. After I took this picture I realized I wanted more but it was over 100 degrees in my garden and I refused to go back outside. I made due, but go ahead and double the parsley. You won’t regret it. Unless you don’t like parsley.

4. Make sure you add enough oil, vinegar, salt, and pepper to make the salad come alive in your mouth. Trust yourself – this is all personal preference.

5. Here’s my favorite part – putting it all together in an avocado boat! Serve slightly chilled.

Bolivian Avocado and Tomato Salad
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Even my husband ate this vegan salad up. Perhaps because it was a lot like a fresh salsa in an avocado bowl, instead of the “rabbit food” salad he is used to. Serve slightly chilled (cold takes away from the flavors – you won’t be able to taste the buttery avocado as well.) Make the tomato mixture several hours ahead if you want.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Bolivian Avocado and Tomato Salad
Votes: 1
Rating: 4
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Even my husband ate this vegan salad up. Perhaps because it was a lot like a fresh salsa in an avocado bowl, instead of the “rabbit food” salad he is used to. Serve slightly chilled (cold takes away from the flavors – you won’t be able to taste the buttery avocado as well.) Make the tomato mixture several hours ahead if you want.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 2 avocados , halved and pitted
  • 2 tomatoes , small
  • 2 sprigs parsley
  • 1 Tbsp olive oil
  • 2 tsp vinegar
  • red onions , to taste, minced
  • salt , to taste
  • pepper , to taste
Servings: people
Units:
Instructions
  1. Mince up your onion.
  2. Dice the tomatoes.
  3. Add parsley, oil, vineger, salt and pepper to taste.
  4. Half your avocado and put the salad mix into the avocado boat.

Corn on the cob with fried cheese

bolivian-recipe

Makes 1 serving

Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño.

Ingredients:

1 ear of corn
1 slice of queso blanco

Method:

1. Set a pot of water to boil and cook husked corn until done.

2. Meanwhile, fry cheese in a skillet over medium heat until both sides are golden brown (or darker, depending on your preferences)

Serve cheese with corn immediately. I like how this cheese looks like a giant tab of butter. I kind of wish it was.

Corn on the cob with fried cheese
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Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño.
Servings
1 person
Servings
1 person
Corn on the cob with fried cheese
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Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño.
Servings
1 person
Servings
1 person
Ingredients
  • 1 ear corn
  • 1 slice queso blanco
Servings: person
Units:
Instructions
  1. Set a pot of water to boil and cook husked corn until done.
  2. Meanwhile, fry cheese in a skillet over medium heat until both sides are golden brown (or darker, depending on your preferences)

Potatoes in Bolivia (with Poll)

Van Gogh: Basket of Potatoes, 1885

The highs and lows of Bolivian cuisine

In the highlands the people enjoy potato, corn, cheese, and spicy hot food. In the lowlands, they navigate towards bananas, maize, rice, and cassava.

Mama Spud…

The domestic potato, known to the Incans as Mama Jatha (“Mother of Growth”), was first cultivated high in the Andes mountains near Lake Titicaca about 7,000 years ago. Today this area straddles Bolivia and Peru.

It’s Potato O’clock!

The ancient Inca used the potato to measure time.

Boy: How long does it take to walk to the post office?

Girl: 1/2 as long as boiling a potato.

Boy: Great! I’ll be there in no time 🙂

File:Patates.jpg

Homemade beverages

If you see a white flag outside a home in Bolivia, its beckoning wave means there is chicha for sale. Chica is a South American home brew that can be made from a number of ingredients, but  fermented cassava and maize are most common in Bolivia. The flavor has been compared to hard cider, although this varies greatly depending on the main ingredient and brewing process.

Flatter than a pancake?

At 4,000 square miles, Salar de Uyuni is the world’s largest salt plain. The elevation changes less than 16 inches in all that expanse, making it one of the flattest places on earth.

A double edged sword

The native coca plant is used to make tea, flour, cookies, crackers, energy bars and pills with a mild stimulant effect, rather like coffee.  Powdered coca also is present in toothpaste, soap, and other beauty products. Unfortunately, the coca plant is the source of the addictive and dangerous drug, cocaine. As a result, the United Nations banned export of any food or beverage with coca in the ingredient list.

Bolivian Hot Sauce | Llajua

If you want to eat like a Bolivian, I highly recommend you try Llajua.  Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more.

The heat originates from the locato pepper, rated between 30k and 100k on the Scoville Unit. From what I gather, the locoto is like a mild habanero. Ha. Mild. Habenero. What an oxymoron.  If I know one thing, I know I can’t handle any kind of habenero with grace, mild or not. In fact, I about went into apocalyptic shock during the Angolan Global Table, when I threw part of a habenero down the garbage disposal and ran it. Yes, I meant apocalyptic. Death fumes shot right up into my eyes, nose, and throat, making even my toenails sweat. It was ugly.

To spare myself (and you) the misery, I substituted Serrano chilies which rate below 25k Scoville Units. And, boy howdy. Good thing I did’t use any death peppers because the Llajua was still screamin’ hot. A little taste hit me hard, like a two year-old temper tantrum.

But there is more to Llajua that heat. Much more. The flavor is intense and complex, rounded out by the fresh flavor quilquina:

Quilquina has been dubbed Bolivian cilantro/coriander. However, unlike cilantro, quilquina does not make your mouth taste like a soapy rag. (That’s what Keith says cilantro tastes like which, incidentally, just makes me want to feed it to him more. Is that wrong?)

To replicate the complex, spicy flavor of quilquina people often substitute cilantro, sometimes with some floral basil and/or spicy arugula.

Llajua’s texture ranges from a loose salsa to a fine puree. I like the smoothness of the latter because it literally disappeared into our Bolivian Peanut Soup, becoming this mystery “Mmm, mmm” background flavor no one could quite pinpoint.  I was floored by how much better (and more, dare I say, Bolivian) our Peanut Soup tasted with a dash of spicy Llajua.

Makes 1 cup

Ingredients:

3 ripe tomatoes (I used roma because they were on sale)
1 red locotos chili pepper

NOTE: (I used a Serrano to make it more mild, although I left the seeds in so it was still hot. Feel free to use jalapeño or whatever you like)

2 garlic cloves
3 basil leaves
2 Tsp cilantro
1/2 tsp salt
1 Tbsp olive oil

Method:

1. Halve the tomatoes.

Quarter the Chili pepper. Don’t rub your face afterwards or you’ll be crying.

Quarter the garlic.

Take out the seeds and stuff from the tomato. Tomato guts are too wet and acidic for this recipe. Remove seeds from chili pepper if you want to make it more mild.

Grab some cilantro and basil. My garden’s doing pretty well this year! Yay, for fresh edible plants 🙂
This is how much I used:

I love cooking without the stove in the summer.

Put everything in a blender.

Drizzle with olive oil.

Sprinkle with salt.

Puree (I used the liquify button) and pour into little serving dishes. Never you mind that it looks like “yuck.” This pouring phase is just this recipe’s awkward, teenage years. Things improve drastically after you pour it. Trust me.

See? Much better! Now.. dig in. But not all at once lest you summon the apocalypse.

NOTE: This is definitely make-ahead friendly… Llajua kept in my fridge for about a day until needed.

Bolivian Hot Sauce | Llajua
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If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more.
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Bolivian Hot Sauce | Llajua
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more.
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Ingredients
  • 3 tomatoes
  • 1 serrano chili
  • 3 leaves basil ,
  • 1 sprig fresh cilantro
  • 1/2 tsp salt
  • 1 Tbsp olive oil
Servings: cup
Units:
Instructions
  1. Quarter the Chili pepper & the garlic.
  2. Take out the seeds and stuff from the tomato. Tomato guts are too wet and acidic for this recipe. Remove seeds from chili pepper if you want to make it more mild.
  3. Grab some cilantro and basil.
  4. Put everything in a blender along with the olive oil and salt.
  5. Puree (I used the liquify button) and pour into little serving dishes.
Recipe Notes

NOTE: This is definitely make-ahead friendly… Llajua kept in my fridge for about a day until needed.

Menu: Bolivia

This is going to be a good week. We’re going to eat Bolivian and … are you ready for it??? … the evil kidney stone is gone!!! I’ll spare you the picture Keith put on his Facebook wall, not because it isn’t cool – it is – but mostly because the gross factor is 1 million – you would all run away and never come back. The simple fact that he shared his 5 mm monster with the world just goes to show he’s feeling better. Unfortunately, no sooner had I gotten my spunky husband back than he had to return to work. Bummer. I was getting used to seeing his pretty face all day. He’s a wonderful man and I thank him for all he does for our family.

And, with that, I promise to never talk about kidney stones again. Unless he gets another one. Or I do. Ugg, my stomach just turned thinking about it.

Without further ado, our Bolivian menu:

Bolivian Avocado & Tomato Salad [Recipe]
Fresh avocado halves filled with a blend of chopped tomatoes, red onion, oil and vinegar. Perfect summer refreshment.

La Sopa de Mani (Bolivian Peanut & Beef Soup) [Recipe]
Perfect for Sunday dinner, la Sopa de Mani is a tantalizing blend of peanuts, rice, potatoes, vegetables and either chicken, beef, or lamb. Served with La Llajwa to taste.

La Llajua/Llajwa Hot Sauce [Recipe]
A puree of tomatoes and fire hot locoto peppers seasoned with a South American herb called quilquina. Our version uses a slightly less hot Serrano chili and substitutes basil and cilantro for the quilquina.

Corn on the cob with fried cheese [Recipe]
Plato Paceño sounded so good, I decided to make a portion of the meal (the best part of course – the cheesy corn!). Add potatoes and broad beans to make a full Plato Paceño.

Leche Asada (Baked Milk Custard) [Recipe]
Eggs, milk, and sugar. Baked desserts don’t get any simpler.

About Bolivian Food

La Paz, the world’s highest capital city. Photo Courtesy of CIA World Factbook

Bolivia, you had me at “potato.”

But then you went on to seduce me with corn, cheese, quinoa, cassava, and  fried bananas. With these simple ingredients, Bolivians make an art out of comfort food. Imagine, for a moment, being served a dish of Plato Paceño – you look down at your plate to see a thick slab of fried cheese draped over top of steaming corn on the cob, served with boiled potatoes and broad beans. Not bad (and it’s vegetarian)! But, just to make sure you’re awake, the Bolivians “pepper” your plate with a healthy dose of screaming hot locoto chili pepper sauce called Uchu Llajwa. Uchu Llajwa is made with a blend of tomatos, locoto pepper, salt, and quilquina (an herb described as a blend of arugula, cilantro, basil, and rue – often substituted with cilantro where unavailable).

If you’re more in the mood for something fried, say a pastry, Bolivians deliver in this area as well.  The Salteña is an incredibly popular meat-filled pastry, rather like a large empanada. The crispy dough (seasoned with achiote) makes a pocket of fried goodness, filled with beef or chicken, hard-boiled egg, raisins, and vegetables. Then the crust is rolled up like an empanada (See the technique in How to repulgue an empanada).

Map of Bolivia

Photo courtesy of the CIA World Factbook

But let’s get back to the potato. According to Jose Sanchez, author of My Mother’s Bolivian Kitchen, there are over 1,200 kinds of Bolivian potatoes. With so many varieties, Bolivians are the number one consumer of potatoes in the world; they eat them about as many ways and in as many dishes as the Bahamians eat conch. For starters, they boil, bake, steam, fry, and freeze dry them. They like potatoes so much that they even put a few different ones together in a dish. For example, stews often include boiled and freeze-dried potatoes.

Freeze-dried potatoes are called Chuno. Chuno takes at least five days of work to make and involves several freeze-thaw cycles and stomping the potatoes with clean, bare feet. The end product looks a lot like a rock and vaguely like a little like a shrunken head. I’ve read the shelf life is anywhere from 10 years to forever. Awesome!

File:Chuno-01.jpg

Photo courtesy of Haylli

Originally part of the Inca empire, many Bolivian recipes are influenced by the indigenous Indian culture as well as the Spanish. Dried corn husks are often used to wrap humintas (a steamed pastry filled with pureed corn, cornmeal, cheese, baking powder, and other seasonings. Popular produce includes avocado, banana squash, banana, plantain, prickly pear, mango, and custard apple.

File:Custard Apple.jpg

Custard Apple. Photo Courtesy of Elija

There are sweets for any palate, including flakey pastries, creamy custards, confite (boiled sugar with nuts, roasted peas, or fruit), and chocolates. In his book, Sanchez says that Bolivian chocolate has “a reputation of being as good, if not better, than some of the best chocolate in Switzerland.”

No afternoon is complete without a steaming cup of tea. Bolivians drink Yerba Mate, Coca – said to taste a bit like green tea – (coca is made from the leaves of the coca – cocaine – plant and is illegal in the US), and Api, a drink often made from ground purple maize, cinnamon, cloves, lemon, and dried fruit.

Bolivian food sounds so incredibly tasty (even the Chunos… I’m intrigued), I think I could eat it until my bellybutton popped out. (Didn’t I tell you? That’s what Ava’s bellybutton does after eating her dinner. Cracks me up every time). The weird thing is, my bellybutton never popped out when I was pregnant. And Ava came ten days late. So that’s saying a lot.

Photo courtesy of the CIA World Factbook

Monday Meal Review: Bhutan

This is meal #20 in my personal challenge to eat one meal from every country in the world.

Last week, during our Beninese Global Table, we were in the midst of expelling an evil kidney stone. I’m sad to say the misery continues. Poor Keith is a trooper, but he’s getting a little ansy to do something besides pain pills.

I have high hopes that this week’s Bhutanese Global Table will get Keith’s Kidney Stone a-movin.’ All that spice and butter has to be good for something (besides tasty goodness). Keep your fingers crossed.

Butter Grilled Poblanos [Recipe]


What I like most about this dish:

I love the mild heat of roasted poblanos in the summer, especially when the heat index is 105 (that’s Oklahoma for ya!). So what about poblanos stuffed with butter and grilled? To borrow an Oklahoman expression, I “might-could” marry one. After two simple minutes of prep, the forest green pepper takes on a rich, smoky flavor that goes well with just about anything. What’s better than that?

Oh yeah. I know. The hot gush of butter that oozes out when you cut into it. That’s better. Definitely.

What I like least about this dish:

The only problem with this recipe is that you cannot turn the poblano once you start cooking. If you do, a boiling geiser of butter will spill out from your incision, all over the grill (I don’t recommend it – very hot and dangerous). What you really want to happen is for the butter to ooze out, onto your plate (maybe over the rice, even) and then into your belly. And that, my friends, tastes like good!

Since you can’t turn these babies, you’ll need to watch your heat and make sure they don’t get scorched on the bottom. Keeping them over indirect heat will help a great deal.

Ema Datshi (chili pepper and cheese sauce) [Recipe]


What I like most about this dish:

Many people compare Ema Datshi to fiery hot queso. In some ways I agree, but it really depends on the cheese you use. I stirred a combination of Monterey Jack with a little Farmer’s cheese into the Anaheim and Serrano chilies. The flavor was good, albeit not traditional (see below).

I love that this recipe is flexible enough that you can use any chili peppers that suit your taste (mild, medium, or hot).

What I like least about this dish:

The hardest part about Ema Datshi is making it authentic. First, the Bhutanese use Yak cheese which is not easily found, at least not here in Tulsa, Oklahoma. Let me know if you have Yak cheese where you live, though!

Many people use Danish feta as a substitute, but I’d read that the Yak cheese is a type of farmer’s cheese so I bought some Friendship farmer’s cheese and tried that. Hmm. First try, everything was too hot and curdled. Second try, let’s just say the texture was not at all creamy. See this ricotta-looking Ema Datshi in the background?

My third and final try finally got it right. Well, as right as I am going to get it without Yak cheese. From the pictures I saw, this dish needs to be creamy… which is why I ended up using Monterey Jack – for a more authentic texture.

Cracked Red Rice [Recipe]


What I like most about this dish:

The most fantastic thing about Red Rice is that it is as easy as white rice to make. After just 16 minutes of simmering (with whatever seasonings you like), you’ve got the perfect side dish. There’s something about the wheaty, nutty flavor… I imagine this grain could stand up to anything you put on it. My husband didn’t look twice at it either, but then again, he’s getting used to eating whatever I put in front of him. Red Rice is definitely going into our rotation of grains from now on.

What I like least about this dish:

Red Rice can be difficult to find. I lucked out and found it in “cracked” form at my local Indian Market. Cracked just means that the grains are smaller – cracked in half. Anyway, I like to “Eat Global, Shop Local” so I hope you can find this wonderful grain for sale in a shop near you. If not, I did happen to see it in various online stores.

Butter Tea [Recipe]


What I like most about this dish:

What a conversation starter! Would you like some butter tea? Butter what? Butter tea! What’s that… Tea with butter, of course! 😀 I’m told this drink is especially good in the winter. I’ll have to give it a try on a snowy day. It’s not very different than adding cream, especially if you stir it vigorously to break up the butter slick that inevitably forms.

What I like least about this dish:

I have no business putting butter in my tea. It erases any workout I just did (or think about doing). But there’s something super thrilling about drinking it anyway, like licking the brownie bowl.

What do you have to lose? A teabag, a drop of milk, some butter, and five minutes? I’m here to get you off the fence. Try the Butter Tea.

Himalayan Fruit Salad [Recipe]


What I like most about this dish:

Stacked fruit looks clean and pretty. How could anyone resist snacking on these. In fact, if you had a child who was fighting fresh fruit, this might be the way to convince them.

What I like least about this dish:

I suppose I’d have to say all the little odds and ends of fruit that don’t work for the cubes. But, really you can just freeze them for smoothies, or do like I did and eat the scraps as you go!

Ava’s Corner

She ate up some rice, but by the time we offered her the poblano she was a little … well … take a look.

Butter Tea

Serves 1

Butter and tea are two of my favorite things! 🙂  This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.”

Ingredients:

All ingredients are to taste.

Hot water
Black Tea
Butter (preferably Yak butter, if available)
Milk or cream

Method:

1.  Boil water. Add tea to desired strength. I like 1 teabag per cup.

2. Add butter and milk/cream to taste (about 1/4 tsp). Stir vigorously and drink immediately.

I think it is important to use a mug you really like. Here’s the one Keith picked out:

I dig it.

Here’s mine:

Let’s get started.

First, the water because it’s just oh, so pretty!

Then we’ll add a teabag and watch the goodness leach out, into the water.

And then, the magic… a bit o’ butter. Please use the real thing!

Milk and cream make everything better…

Stir it up…

You know what to do next. Smiles all around!

See Bhutanese Meal Review to see what I thought of this drink and the other dishes.

Butter Tea
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Butter and tea are two of my favorite things! 🙂 This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.”
Servings Prep Time
1 person 1 min
Cook Time
5 min
Servings Prep Time
1 person 1 min
Cook Time
5 min
Butter Tea
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Butter and tea are two of my favorite things! 🙂 This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.”
Servings Prep Time
1 person 1 min
Cook Time
5 min
Servings Prep Time
1 person 1 min
Cook Time
5 min
Ingredients
  • boiling water
  • black tea
  • butter (preferably Yak butter)
  • heavy cream (or milk
Servings: person
Units:
Instructions
  1. Boil water. Add tea to desired strength. I like 1 teabag per cup.
  2. Add butter and milk/cream to taste (about 1/4 tsp).
  3. Stir vigorously and drink immediately.

Cracked Red Rice

Serves 2-4

Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi.

Ingredients:

1 tsp oil
2 cups water
1 cup cracked red rice
salt & pepper

Method:

1. Add oil and rice to a small pot over medium heat. Toast rice for a few minutes. Add water and seasonings. Bring to a boil.

2. Cover and reduce to a simmer. Cook for 16 minutes. Don’t peek! I want you to promise…

3. Remove from heat and uncover. Let sit for 5 minutes and fluff with a fork. Serve immediately.

NOTE: The red in red rice apparently floats around and settles, as you can see in this photo.

Don’t worry! It all gets mixed back in.

Serve hot with something tasty, like Ema Datshi.

Cracked Red Rice
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Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi.
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
16 minutes 5 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
16 minutes 5 minutes
Cracked Red Rice
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Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi.
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
16 minutes 5 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
16 minutes 5 minutes
Ingredients
  • 1 tsp vegetable oil
  • 2 cups water
  • 1 cup cracked red rice
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Add oil and rice to a small pot over medium heat. Toast rice for a few minutes. Add water and seasonings. Bring to a boil.
  2. Cover and reduce to a simmer. Cook for 16 minutes.
  3. Remove from heat and uncover. Let sit for 5 minutes and fluff with a fork.
Recipe Notes

NOTE: The red in red rice apparently floats around and settles.

Butter Grilled Poblanos

Makes 1 Butter Grilled Poblano

Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way.

We had to wait as he incised slits in the chillies and filled them with fresh butter and salt. When the chillies were ready they were put on bamboo skewers and placed over the flames in the hearth. After much sizzling and hissing took place, each of us received two to three chillies on our rice. The chilli would be slightly roasted from the outside, and the butter inside would have melted and absorbed into the chilli.

Kunzang Choden

You can make this easy side dish with your favorite peppers, big or small, bell or habanero.

Ingredients:

1 Poblano
1 tab butter

Method:

1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper.

2. Grill over low/indirect heat until soft and slightly charred.

I let mine get kinda dark on the bottom, I love all that char. You do what makes your stomach smile! 🙂

NOTE: Due to the slit in the pepper, you cannot rotate these peppers or you’ll lose the wonderful butter juices inside. As long as you cook them over indirect heat, they’ll be fine.

Serve hot with other grilled foods, rice, stews, … just about anything! These babies are great 🙂

Butter Grilled Poblanos
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Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. You can make this easy side dish with your favorite peppers, big or small, bell or habanero.
Servings Prep Time
1 butter grilled poblano 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
1 butter grilled poblano 2 minutes
Cook Time
15-30 minutes
Butter Grilled Poblanos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. You can make this easy side dish with your favorite peppers, big or small, bell or habanero.
Servings Prep Time
1 butter grilled poblano 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
1 butter grilled poblano 2 minutes
Cook Time
15-30 minutes
Ingredients
  • 1 Poblano pepper
  • 1 Tbsp butter
Servings: butter grilled poblano
Units:
Instructions
  1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper.
  2. Grill over low/indirect heat until soft and slightly charred. Cooking times will vary anywhere from 15-30 minutes depending on your grill and how close the pepper is to the flame.
  3. Serve hot with other grilled foods, rice, stews, … just about anything!
Recipe Notes

NOTE: Due to the slit in the pepper, you cannot rotate these peppers or you’ll lose the wonderful butter juices inside. As long as you cook them over indirect heat, they’ll be fine.