These recipes were submitted by Beda Farrell.
Susanne Waugh collected these recipes in 1984 while visiting Bhutan. Her Royal Highness, Ashi Wangchuck, The Queen Mother, very generously offered her guidance and the assistance of the royal chef, Choeda. The recipes have been adapted somewhat to American tastes.
Tossing the noodles with egg, scallion, and tomato gives this delicious dish a shot of color.
Ingredients:
1 bunch large scallions [about 4 ounces, 110g], trimmed and cut into lengths to fit the feed tube
1 small onion [2 ounces, 55g], peeled and quartered
1 medium tomato [about 5 ounces, 140g], quartered
3 large eggs
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Dough
1 cup all-purpose flour [5 ounces, 140g]
1/4 cup buckwheat flour [2 ounces, 40g]
1 teaspoon salt
2 large eggs, lightly beaten
1 tablespoon water
All-purpose flour, for dusting
To make the dough, combine the flours and salt in the work bowl of a food processor fitted with the metal blade. With the motor running add the eggs and water through the feed tube and process until the dough forms a ball. Dust the ball with flour.
Quarter the dough, dust with flour, and wrap 3 pieces in plastic wrap to prevent drying out. Roll out the remaining piece with a pasta machine according to the manufacturer's instructions, down to the second lowest setting, dusting with flour occasionally to prevent sticking. Lay the sheet on a rack or a lightly floured surface until dry but not brittle, about 10 minutes, turning once. Meanwhile, roll out the remaining dough and dry in the same manner.
Use the finest cutter to cut the dough into noodles. Spread the noodles on a clean towel to dry for 15 minutes (see NOTE).
Cook the noodles in a saucepan of boiling water until just tender, about 1 minute. Drain and rinse under cold water. Reserve.
Slice the scallions with the thin [2mm] slicing disc. Set aside. Chop the onion coarsely with the metal blade, about 5 pulses. Set aside. Chop the tomato, about 4 pulses.
Beat the eggs in a bowl with salt and pepper to taste. Heat 1 teaspoon oil in a nonstick 1 0-inch [25. 5cm] skillet over medium-high heat, add the eggs, and cook, tilting the skillet to let the uncooked egg flow underneath the omelet, until set, 2 to 3 minutes. Invert onto a cutting board and cut into 1/4-inch [6mm] strips.
Cook the onion in the remaining 2 teaspoons oil in the skillet over moderate heat, stirring, until browned, 3 to 5 minutes. Add the scallions and tomato and cook until softened, about 3 minutes.
Add the noodles and egg strips and toss carefully over low heat until heated through.
Makes 6 servings [about 41/2 ounces each, 125g]
NOTE: If desired, 1/2 pound [230g] Japanese buckwheat noodles (soba), available at some supermarkets and most oriental food stores, may be substituted for the buckwheat pasta. Cook according to package instructions until tender.
Chili peppers are a favorite ingredient in Bhutanese cuisine. Here they add zest to a mellow pork and noodle combination.
Ingredients:
1 package [2 ounces, 55g] bean threads or cellophane noodles
1 medium onion [about 4 ounces, 110g] , peeled and quartered
1 medium tomato [about 5 ounces, 140g],quartered
1 stick unsalted butter [4 ounces 110g]
1 /2 pounds pork shoulder [680g], cut into 1-inch[2.5cm] cubes
1/2 cup water [120ml]
Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch [15cm] lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers, and salt and pepper to taste and simmer until heated through, about 10 minutes.
Makes 6 servings [about 61/2 ounces each]
The Bhutanese serve soothing side dishes like this one to temper pepper laden entrees.
Ingredients:
1/2 seedless cucumber [about 6 ounces, 170g], cut into 1 inch [2.5cm]
1 medium red onion [about 4 ounces, 110g] peeled and quartered
1/2 cup crumbled farmer cheese [about 3 ounces, 85g]
1 medium fresh green chili pepper [about 1/2 ounce, 15g], seeded and diced
Salt and freshly ground black pepper
Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses. Add the onion and chop finely, about 5 pulses. Combine in a bowl with the remaining ingredients.
Makes 4 servings [about 3 ounces each]
The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.
Ingredients:
1 medium onion [about 4 ounces, 110g], peeled and quartered
Fresh ginger, peeled and cut into a 1 inch [2.5cm] cube
1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise
to fit the feed tube
1 stick unsalted butter [4 ounces, 40g]
1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips
1/2 cup water [120ml]
2 tablespoons chili powder
2 teaspoons salt
3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips
6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips
1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside.
Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc.
Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.
Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.
Makes 6 servings [about 7 ounces each, 200g]
While tshoem translates literally as "curry," in Bhutan the name refers not to spiciness but to a hearty stew served with rice.
Ingredients:
1 large garlic clove [about 1/6 ounce, 5g], peeled
Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
1 stick unsalted butter [4 ounces, 110g]
1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
1/2 cup water [120ml]
1 teaspoon salt
2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
1 1/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE), stemmed
Freshly ground black pepper
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds.
Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.
Makes 5 servings [about 6 ounces each, 170g]
NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental food stores.
In Bhutan this simple but savory side dish might also be made with tender fiddlehead ferns.
Ingredients:
1 small red onion [about 2 ounces, 55g], peeled and quartered
4 tablespoons unsalted butter
1/2 pound asparagus [230g], trimmed
3/4 cup water [180ml]
1 medium fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips
1 cup crumbled farmer cheese [6 ounces, 170g]
Salt and freshly ground black pepper
Chop the onion finely with the metal blade of a food processor, about 6 pulses.
Melt the butter in a large saucepan. Add the onion, asparagus, and water and simmer over low heat until the asparagus is tender, 10 to 12 minutes. Stir in the remaining ingredients and heat through, 3 to 5 minutes.
Makes 5 servings [about 4 ounces each]
Rinse rice in cold water, let dry. In sauce pan melt butter over medium heat. Saute onions or shallots until translucent (no color). Add burnoise of carrots, mushrooms and rice. Saute (again no color) for a few minutes, then add chicken stock or water. Add a bay leaf and a sprig of thyme. Cover and put in oven at 450 for 12-15 minutes or until liquid is gone.
Stir continually medium/low heat all ingredients.
Serve with tropical fruit compote, mango cubes, pineapple bananas, strawberries and whole mint leaves.
Additional recipes can be found at: http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/home.d2w/report
or phone: 866-972-6879
Serving Size: 4 Preparation Time :?
Categories: Grains & Pasta
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2 tablespoons extra virgin olive oil -- see variationHeat the oil in a large wide saucepan or deep skillet over medium low heat. Add the onion, cook, stirring, over low heat, until golden, about 10 minutes. Add the orange zest, ginger, garlic and red pepper flakes; cook for 2 minutes. Add the rice; cook, stirring over medium heat until coated with seasonings, about 2 minutes
Add water and salt; heat to a boil. Stir once. Cook, covered over low heat, until the water is absorbed and the rice is tender; about 20 minutes. Let stand, covered, off the heat, for 10 minutes before serving.
Sprinkle the pilaf with the dill and serve.
VARIATION - reduce oil to one-third this amount: 202 Calories; 4g Fat (15.9% calories from fat); 1g Dietary Fiber.
GARNISH: Substituted fennel frond.
Added 1 tablespoon chopped hazelnuts; 1 tablespoon gorgonzola. Delish! 2003-01-27 --
MENU include wilted spinach; orange and pickled beet salad; garlic and lemon chicken fillet.
Notes: The subtle orange and ginger flavors of this pilaf go well with grilled or pan seared soy marinated jumbo shrimp. If red rice is unavailable, substitute basmati rice and reduce the amount of cooking liquid by 1/2 cup.
Note from Barbara Peisch: You can find red rice at Trader Joe's.
250g of chilies (green and of medium hotness)
1 onion chopped longitudinally
2 tomatoes
250g Danish Feta cheese
5 cloves of garlic, finely crushed
3 leave of coriander
2 tsp vegetable oil
Cut chilies longitudinally (1 chili = 4 pieces). Put these chilis and chopped onions in a pot of water (approx. 400 ml). Add 2 teaspoons vegetable oil then boil on medium for about 10 minutes. Add tomato and garlic and boil for another 2 minutes. Add cheese and let it remain for 2 - 3 minutes. Finally, add coriander and turn off the heat. Stir. Keep it closed for 2 minutes, and then you are ready for a treat of good Ema Datshi. Serves 3. As always, serve with a generous portion of read rice or polished white rice, along with some other dish.
Note: The cheese that is actually used cannot be found outside of 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 of Bhutan that I know have found a good substitute yet. Others have suggested "farmer's cheese" or a mixture of various kinds of cheese. This dish is VERY HOT.
Try this with a Mexican cheese like Cotiji or Panela, or mix one with a mild Feta.