Sunday, January 27, 2008

GNH - work on the book




All work and no food was not an axiom as we focused on GNH last week.
Tashi prepared a fabulous Bhutanese dinner.  Recipes to follow but first you must know that Bhutanese food is muy spicy.  The recipe, I think, may not be adjusted for western taste - will leave that up to you.  Tashi told us that on a 1-10 scale the dishes he prepared for us were . 5!
Fine by me.

The following is a marvelous sauce that can be spooned over jasmine rice, or sauteed veggies or even eaten as a soup.  It is sooooo good.

SHAMU EMA DATSHI ( Chili ' n Cheese)

Ingredients:
half pound chillies ( jalapeno) cut longitudinally ( 1 chili into 4 pcs), seeds removed 
1 lb chopped mushrooms ( any will do, chanterelle if available)
1 onion chopped longitudinally
2 tomatoes
half pound Feta cheet
5 closeves of garlic finely crushed
3 leaves of coriander ( cilantro)
2 teasp vegetable oil


Directions:
Put chilies, mushrooms and onions in a pot of water approximately a half litre).  Add the veg oil and boil for about 10 mins.  Add tomato, garlic and cheese and boil for another 2 mins. Stir.  Take off heat and keep lid on for 2 mins.




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