ASIAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about the beautiful country of:

BHUTAN

Bhutanese cuisine  employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. 

Zow shungo is a rice dish mixed with leftover vegetables. Ema datshi is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.

 Other foods include jasha maru (a chicken dish), phaksha paa (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), thukpa, bathup, and fried rice. Cheese made from cow's milk called datshi is never eaten raw, but used to make sauces. Zoedoe is another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India

BHUTANESE SPICY CHICKEN STEW / JASHA MAROO

Ingredients

1 1/2 lb boneless skinless chicken thighs (cut into 1-inch cubes)

4 cloves garlics (peeled finely minced)

3 shallots (peeled and chopped)

2 Tbsp of finely grated ginger

1 medium-size leek (cut into slices and wash properly-refer to notes)

1 large tomato (dice)

4 red chilis (seeded if you like and cut into small pieces)

Salt to taste

1 cup chicken stock

1 small bunch of cilantro leaves for garnish

2 Tbsp of oil

Instructions

Preheat a wok or skillet with lid and add in oil.

 Add in the garlic, ginger, onion, chili, and leeks. 

Stir-fry until the vegetables are soft.

 Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color.

 Pour in the chicken stock and bring to a boil.

 Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through

Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves.

I hope you liked this post and as always have a chilled day from the viking.