This dish is served with almost every Bhutanese meal. When served to tourists most of the seeds in the chilies will be removed.
Ingredients
Cheese – 1 ball (about 2″) of cheese – this is quite hard. It is made after the butter is churned, Hot water is added and slowly stirred until curds form. Then a ball is formed and the water squeezed out. I am not sure what you could use instead. Curds if you can get them – or very, very dry cottage cheese.
Chilies – 2 to 3 cups – sliced lengthwise. These are green chilies about 4″ long.
Butter – 3 tablespoons unsalted
Salt – 1 teaspoon
Recipe
- Slice the chilies into a pot. 2. Crumple the cheese on top. 3. Add the butter on top. 4. Sprinkle the salt on top. 5. When ready to cook add enough water to just see through the bottom. 6. Cover the pot with a lid leaving a bit of a gap to let the steam out. 7. Bring to a boil and then a strong simmer. Let the cheese and butter melt and the water start to boil off. 8. When most of the liquid has boiled off stir and be sure the cheese does not stick. 9. Just as the cheese will start to stick take off the heat and leave the dish to finish. 10. Cooking time was about 10 – 15 minutes.