This dish was not bad, not bad! It was really easy to make. At the end you're supposed to dump the shredded cheese in to melt. If I were to do this again, I would dish the rice into servings, then top it with shredded cheese and mix. Then I would put the soup on top (and not add the cheese to the mixture, like the recipe suggests). I was also very conservative with the red pepper flakes - I probably could have added a bit more. Also, any hot sauce you have on hand would also do the trick.
Interesting facts about Bhutan:
- Bhutan measures success through gross national happiness (GNH).
- Bhutan was the last country in the world to introduce television.
- Thimphu is the only capital city without traffic lights.
- Education and healthcare are free to all 777,000 of Bhutan's population.
- Bhutan has a mandatory national dress code.
I listened to some traditional Bhutanese music while I cooked.
Kewa Datshi
2 tablespoons vegetable oil, or as desired
4 chile peppers, slit and coarsely chopped, or more to taste
6 cloves garlic, minced
1 onion, diced
2 potatoes, peeled and cubed
3 cups water, or more if needed
1/2 teaspoon child pepper powder (I used paprika)
salt to taste
1 cup grated fresh cheese (I used mild cheddar)
1 pinch red pepper flakes, or to taste (optional)
1. Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
2. Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
3. Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spread evenly, about 5 minutes. Garnish dish with red pepper flakes.
In Dzongkha, the official language of Bhutan .... ངའི་ལག་ཁྱེར་ཐོབ་སོང་། (I earned my badge!)
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