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Ema datshi is a Bhutanese dish made with chilli peppers and cheese. The type of cheese used varies depending on availability and preference. In Bhutan, a special soft fresh cheese called datshi is used, which is made from the curd of cow's or yak's milk. Outside of Bhutan, people have used cheeses such as blue cheese, feta, gouda, gruyere, parmesan, and cheddar.
| Characteristics | Values |
|---|---|
| Name of Cheese | Datshi, Churu, Farmer's Cheese, Blue Cheese, Feta, Gouda, Emmentaler, Cheddar, Parmesan, Gruyere, Bleu |
| Type of Milk | Cow's or Yak's |
| Texture | Soft, Fresh, Melting |
| Taste | Mild, Umami |
| Health Risks | High in saturated fats, rich in sodium, unsuitable for people with cardiovascular diseases, hypertension, obesity |
| Health Benefits | Helps regulate blood sugar levels, boosts circulation, clears congestion |
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What You'll Learn
Datshi is a Bhutanese cottage cheese
Ema datshi is a Bhutanese stew made from chilli peppers and cheese. The cheese used in ema datshi is called datshi, a type of Bhutanese cottage cheese. Datshi is usually made at home from the curd of cow's or yak's milk. It is a soft, fresh cheese with a ripe smell and a mild tang.
While there is no one type of cheese used in ema datshi, it is recommended to start with a base of datshi to get the best taste. Other types of cheese that can be added include blue cheese, feta, gouda, emmentaler, cheddar, and parmesan. The type of cheese used can vary depending on availability and personal preference.
Ema datshi is a versatile dish that can be adapted to suit different tastes and dietary restrictions. It can be made with fresh or dried chillies, and the number of chillies used can be adjusted to control the spiciness of the dish. The dish can also be made vegetarian or vegan by omitting the meat and using plant-based alternatives for the cheese.
In addition to the core ingredients of chilli and cheese, ema datshi can include a variety of other ingredients such as spring onions, garlic, tomatoes, butter, and oil. The dish can be served as a main course, accompanied by red rice and other Bhutanese dishes, or as a side dish. It is a popular and ubiquitous dish in Bhutan, and its versatility and ease of preparation have contributed to its widespread appeal.
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It can be made with any cheese available
Ema datshi is a spicy Bhutanese stew made from hot chilli peppers and cheese. It is among the most famous dishes in Bhutan, recognised as the national dish of the country. The name "ema datshi" originates from Dzongkha, the official language of Bhutan, where ema means chilli and datshi means cheese.
The dish is extremely high in fats, especially saturated fats, and is also rich in sodium, making it unsuitable for people with cardiovascular disease and hypertension. A healthier variant can be made using less cheese or low-fat cheese, such as feta. The cheese used in ema datshi is usually made at home from the curd of cow's or yak's milk. However, there is no one type of cheese that is considered the "right" cheese for ema datshi. It is a versatile dish that can be made with any cheese available, such as mild melting cheeses with a lot of umami, like Gouda or Comte. Blue cheese, feta cheese, and cottage cheese are also popular choices. In Bhutan, a special soft, fresh cheese with a ripe smell and a mild tang is sold in markets and roadside stalls specifically for making ema datshi. This cheese is nearly impossible to find outside of Bhutan, but other types of cheese can be used instead.
The type of chilli used in ema datshi can also vary depending on availability and preference. Different varieties of chillies can be used, such as green, red, or white chillies, which can be dried or fresh. The number of chillies added depends on how spicy the dish is desired to be. Other ingredients commonly added to ema datshi include spring onions, butter, vegetable oil, salt, garlic, and tomatoes.
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A healthier variant can be made with less cheese
Ema datshi is a spicy Bhutanese stew or soup made from hot chilli peppers and cheese. It is the national dish of Bhutan and is seen everywhere in the country, from homes to restaurants. The dish is also consumed in several parts of Northeast India and Nepal.
The term "ema datshi" originates from Dzongkha, the official language of Bhutan, where "ema" means "chilli" and "datshi" means "cheese". The cheese used in ema datshi is typically a soft, fresh cheese with a ripe smell and a mild tang. It is usually made at home from the curd of cow's or yak's milk.
While ema datshi is a delicious and comforting dish, it is extremely high in fats, especially saturated fats, and is also rich in sodium. This makes it unsuitable for people with cardiovascular diseases, hypertension, or obesity. However, a healthier variant can be made with less cheese or low-fat feta, which reduces the fat and calorific content of the dish.
To make a healthier version of ema datshi, you can reduce the amount of cheese used and add more vegetables like spinach or carrots. You can also use mild chillies to further reduce the heat of the dish. Additionally, removing the seeds from the chillies can help decrease the spiciness without altering the flavour too much.
When preparing ema datshi, it is important to note that the Bhutanese version of the dish consists of a lot of chillies coated with a little cheesy sauce. This is in contrast to many restaurants outside Bhutan, which tend to serve a version with an abundance of cheese and fewer chillies.
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A special soft fresh cheese is sold in Bhutan
Ema datshi is a spicy Bhutanese stew made from hot chilli peppers and cheese. It is the national dish of Bhutan, recognised as one of the most famous dishes in Bhutanese cuisine. The term "ema datshi" originates from Dzongkha, the official language of Bhutan, where ema means chilli and datshi means cheese.
The cheese used in ema datshi is usually made at home from the curd of cow's or yak's milk. This cheese, known as datshi, is a special soft fresh cheese sold in Bhutanese markets and roadside stalls. It has a ripe smell and a mild tang, and is nearly impossible to find outside Bhutan.
There is no one right cheese for ema datshi, and different types of cheese can be used depending on availability and preference. Some people prefer a mild melting cheese with a lot of umami, such as Gouda or Comte, while others use blue cheese, feta, or a farmer's cheese. A healthier variant of ema datshi can be made using less cheese or low-fat feta, reducing the fat and calorific value of the dish.
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Ema datshi is often served with red rice
Ema datshi is a spicy Bhutanese stew made from hot chilli peppers and cheese. Ema datshi, which translates to 'chilli cheese', is considered the national dish of Bhutan. The dish is usually accompanied by red rice and other Bhutanese dishes. Ema datshi is extremely high in fats, especially saturated fats, and is also rich in sodium, making it unsuitable for people with cardiovascular issues and hypertension. However, a healthier variant can be made using less cheese or low-fat feta.
The chilli peppers used in ema datshi can be fresh or dried, and the type of chilli used depends on the desired level of spiciness. The cheese used in the dish, called datshi, is usually made from the curd of cow's or yak's milk. While there is no fixed type of cheese used in ema datshi, it is typically a soft, fresh cheese with a ripe smell and a mild tang. This cheese is often sold in Bhutanese markets and roadside stalls.
When preparing ema datshi, the chilli peppers are boiled with vegetables in water or vegetable oil. After simmering with tomatoes and garlic, cheese is added and cooked on low heat until it blends with the other ingredients. Ema datshi is typically served as a main course, accompanied by red rice and other Bhutanese dishes. The red rice complements the flavours of the chilli and cheese in ema datshi, making it a popular combination.
While ema datshi is traditionally made with datshi, some variations use different types of cheese. For example, blue cheese or gorgonzola cheese can be added for a flavour boost. Other types of cheese that can be used include feta, Parmesan, cheddar, and Gruyere. The choice of cheese depends on personal preference and availability.
In conclusion, ema datshi is a popular Bhutanese dish that is often served with red rice. The dish is characterised by its combination of chilli peppers and cheese, and the use of red rice as an accompaniment enhances the flavours and makes it a well-loved meal in Bhutan.
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Frequently asked questions
Ema datshi is a Bhutanese dish that uses a special soft fresh cheese called datshi, which is made from the curd of cow's or yak's milk. Datshi has a ripe smell and a mild tang and is sold in Bhutanese markets and roadside stalls.
There is no one right cheese for ema datshi, and different types of cheese can be used depending on availability and preference. Some common options include blue cheese, feta, gouda, gruyere, parmesan, and cheddar.
Ema datshi is a spicy Bhutanese stew or soup made from hot chili peppers and cheese. It is the national dish of Bhutan and is recognized as one of the most famous dishes in Bhutanese cuisine.
To make ema datshi, you typically start by boiling chilies, onions, garlic, and tomatoes in water or vegetable oil. You then add butter and grated cheese and simmer until the cheese is melted. The dish can be served with Bhutanese red rice or buckwheat noodles.
