Fusion Recipe: Ema Datshi (chilli cheese stew)

 

Fusion Recipe: Ema Datshi (chilli cheese stew)

Ema Datshi (chilli cheese stew - Bhutanese link)


Ema Datshi is the undisputed crown jewel of Bhutanese cuisine. In Dzongkha, "Ema" means chilli and "Datshi" means cheese. Far from being a mere side dish or a simple condiment, this fiery, creamy stew is a daily staple served at almost every Bhutanese meal.


Traditionally made with local yak or cow's milk cheese and intense local chilies, it treats the peppers as a primary vegetable rather than a spice or seasoning. This specific variation introduces Norwegian Jarlsberg cheese into the mix. Its mild, nutty, and buttery profile melts beautifully, offering a smooth contrast that perfectly balances the intense kick of the fresh red chilies without overpowering the dish.

Ingredients

  • Fresh red chilies: 10–12 large ones (like Fresno, Dutch reds, or Anaheim for less heat), split lengthwise
  • Jarlsberg cheese: 1.5 cups, shredded or small-cubed
  • Red or white onion: 1 medium, sliced into thin wedges
  • Tomato: 1 small, plum tomato, chopped (adds a bit of acidity and colour)
  • Garlic: 3 cloves, crushed and roughly chopped
  • Vegetable oil or butter: 1 tablespoon
  • Water: 1 cup
  • Salt: To taste
  • Cooked red or white rice: For serving

Instructions and Method


1.Prep the chilies:5 min.


Slice the chilies lengthwise. If you want to tame the heat, scrape out the seeds and white ribs using a small spoon. Wash them thoroughly.


2.Simmer the base:10 min.


In a medium saucepan, combine the chilies, sliced onion, chopped tomato, garlic, oil or butter, and water. Bring it to a boil over medium heat, then cover and let it simmer for about 8 to 10 minutes until the chilies are tender.


3.Melt the cheese:3 min.


Turn the heat down to low. Scatter the shredded Jarlsberg cheese evenly over the top of the vegetables. Do not stir yet. Cover the pan again and let the cheese melt completely into the liquid, about 2 to 3 minutes.


4.Emulsify and finish:1 min.


Remove the lid and stir the mixture vigorously. The melted Jarlsberg will emulsify with the residual cooking water, creating a thick, glossy, creamy sauce. Season with a pinch of salt to taste, remove from the heat, and serve immediately over hot rice.


Kitchen Tips for Success

  • Control the Heat: Ema Datshi is meant to be very spicy, but you can control the intensity by choosing milder peppers like Italian sweet peppers or banana peppers mixed with a few jalapeños, rather than pure bird's eye or serrano chilies.
  • Prevent Curdling: Jarlsberg melts wonderfully due to its moisture content, but high heat can make cheese separate into oil and clumps. Keep the heat strictly on low when adding the cheese, and don't skip the cover step.
  • The Sauce Consistency: If the sauce feels a bit too thin after stirring, let it sit off the heat for two minutes; the Jarlsberg will naturally thicken the liquid as it cools slightly. If it's too thick, stir in a splash of warm water.


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