Chilies are the staple among Bhutanese cuisine. We find them in all of their recipes. We love spicy food so we are cooking up these dishes and expanding our knowledge in the Bhutanese culture. Here is a recipe for those who are not ready to take the full heat of this national dish followed by the pure recipes on the Australian Bhutanese website. Please click on the Ema Datshi link below!
Kewa Phagsha (Spicy Pork with Potatoes)
Contributer: Tshering Cigay Dorji
350 g of pork (thigh)
2 potatoes peeled.
3 green chillies.
1/2 teaspoon chilli powder
3 cloves of garlic (crushed)
1 piece of ginger (finely chopped)
1/2 tbspoon canola oil.
Chop pork in lumps (not so small). Add about 400 ml of water in a sauce pan. Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining ingredients and cook for 3-4 mins. Stir…pepper or coriander seasoning to taste. Serves 3.
Note: Vary the amount and type of chilli according to your tolerance or taste!