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Ema datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil [1]) is a spicy Bhutanese stew made from hot chili peppers and cheese. [2] It is among the most famous dishes in Bhutanese cuisine, recognized as the national dish of the country. [3]
A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes . Other staples include buckwheat and increasingly maize .
Hoentay is a traditional sweet buckwheat dumpling that is known have originated from Haa Valley in Bhutan.Similar to momos they are made from buckwheat dough wrapper usually combined with spinach or turnip leaves, amaranth seeds (zimtse), cottage cheese, butter, chili powder, onion and ginger. [1]
Datshi is widely produced and consumed on a daily basis in Bhutan. It is a Bhutanese staple and is often used as a key ingredient in most Bhutanese curries. [3] For example: the famous Bhutanese cuisine Ema datshi uses Datshi as the cheese and hence the name. It is also used in various other dishes such as Kewa Datshi and Shakam Datshi.
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Momos [a] are a type of steamed filled dumpling in Tibetan [1] and Nepali cuisine [2] that is also popular in neighbouring Bhutan, Bangladesh, and India. [3] [4] The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi.
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A street food consisting of skewered and fried tteok (rice cakes) brushed with spicy gochujang-based sauce. Ttongppang: South Korea A pastry that is formed in the shape of human feces; it is filled with red bean paste with walnut kernel [328] Turnip cake: China, Hong Kong, Taiwan and Southeast Asia Turnip cake is a standard Cantonese dim sum dish.