Bhutanese In America

I started this blog for a project for a class I was taking at Eastern Connecticut State University. I had to drop out of the school that semester because I had Lyme Disease and also had a bad reaction to Zoloft antidepressant that sent me to the emergency room. I was rattled after that event. I am thankful I made it through all that. I did get more college education elsewhere. I do wish I had stuck it out at Eastern, but that is in the past. I have decided to find out more about Bhutanese in my area. I have found out there are a few Bhutanese restaurants, or at least South Asian restuarants that have Bhutanese fare. I like to go to New York City at least once a year if I can. I already went once this year (the first time in a few years) to see teh Metropolitan Museum of Art. I had a good time at the Karl Lagerfeld exhibit. I see that most of these restaurants are in Queens. I see that the Museum of the Moving Image is in that area. I could go to one of those whenever I visit that museum. I haven't been there before, and I do want to go.

Two Bhutanese Recipes

I found a great website that has vegetarian dishes from around the world. Since I have been vegetarian since birth, I decided to find vegetarian recipes. I know that most Bhutanese cuisine is either vegetarian or uses a little meat. I noticed that Bhutanese cuisine is generally spicy.

Jasha Maroo (Spicy Bhutanese Stew)

Ingredients:
1 lb. gluten strips, chopped into small pieces
1.5 TB sesame oil
4 cloves garlic
1 medium onion, chopped
1/4 cup leek, finely chopped
2 TB Shaoxing wine
1 tomato, diced
2 jalapenos, diced
1 cup vegetable stock
salt, to taste
cilantro, for garnish

Directions:

Add sesame oil to pan and saute gluten pieces, garlic, leek, onion, and jalapeno until slightly browned. Add wine and tomato and stir. Add stock to pan and stir. Cover and simmer for 30 minutes on low. Add more stock if necessary. Salt to taste and serve. Garnish with cilantro.

Prep Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2-4
Ema Datshi (Chili-Cheese Stew)

The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos in place of the hot peppers.

Ingredients:

1/2 lb. hot green chilis (jalapenos, serranos, Thai chilis - your choice depending on heat tolerance)
1 medium sweet onion, diced small
3/4 cups water
1/2 lb. Danish feta cheese
2 tsp. vegetable oil
2 tomatoes, diced
4 cloves garlic, chopped
1/2 tsp. fresh cilantro leaves, chopped

Directions:

Remove seeds and ribs from chilis and cut chilis lengthwise into 4 slices each. Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes. Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir. Serve with Bhutanese red rice.

Prep Time: 5 minutes

Cooking Time: 15 minutes

Servings: 2-4