KEWA DATSHI and JASHA MAROO with RED RICE from BHUTAN - Cooking With Kids скачать в хорошем качестве

KEWA DATSHI and JASHA MAROO with RED RICE from BHUTAN - Cooking With Kids

The food of Bhutan delivers the spice and my three year old son and I are bracing ourselves for an intriguing recipe combination of chili, cheese, and potatoes called Kewa Datshi. We also make a ginger heavy chicken curry called Jasha Maroo and pair it all with smoky, nutty, and healthy red rice. 🔴 Subscribe https://bit.ly/3oKDBqi for new weekly episodes of Around the World in One Kitchen when my three year old son Sam and I cook authentic food from every country in the world Read more about this experiment and Bhutanese cuisine: http://eatthisny.com/2021/09/23/aroun... Logo: noahdiamond.com/design Music: Himalaya by LiQWYD | https://www.liqwydmusic.com Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/... Bhutan is a landlocked country in the Himalayan mountain range and is sandwiched right between India and China. So of course, its cuisine relates to its geography and neighbors. But it is quite distinct. Bhutan is also known as "Land of the Thunder Dragons" due to its intense thunder and lightning storms that ancient people may have believed originated from a dragon. Or maybe it's called that because of the fierce chilies they use in almost every dish. The Bhutanese like it spicy. Really spicy. The National Dish is called Ema Datshi and is a cheesy stew of chili peppers. One variation is with the addition of potatoes called Kewa Datshi and that is what we decided to make. It's a pretty simple stew of potatoes, tomatoes, onions, leeks, and then with the very important combination of chili and cheese. In Bhutan, they would use a cheese called chhurpi, which we could not find. So we used a combination of America cheese, Israeli feta, and farmer's cheese. To balance the rich spiciness of Kewa Datshi, we're also making a simple curry chicken called Jasha Maroo loaded with ginger and more chili peppers. And to pair with both dishes, we had to see if we could get some of that red rice. Thankfully, it is now available in local health food stores. It sure did have a nutty smoky flavor. Sam even told me it smelled like sausage, which is true and incredible for a completely vegan ingredient. RECIPE: Recipes inspired by: https://www.experiencesofagastronomad...    / @thedrukgirl   INGREDIENTS: KEWA DATSHI: INGREDIENTS 4 potatoes 3 garlic cloves sliced 1 tomato sliced 1 red onion or shallots sliced 1 tspn vegetable oil 1 tbspn butter 2-4 green or red chilies sliced 2 leeks chopped 1/2 cup shredded cheese mix of farmer's cheese and Bulgarian feta 3 slices white American cheese INSTRUCTIONS Add potatoes, garlic, tomato, onions, and salt to a pot and cover with water (about 2.5 cups) and vegetable oil. Bring to boil. Lower heat and cover. Cook about 15-20 minutes until potatoes are mostly soft. Add chilies, leeks, and butter, and cheese. Cook for another 5 minutes or so until leeks start to soften. Add cheese, gently stir, and turn off the heat. Serve with red rice. JASHA MAROO: INGREDIENTS 2 pounds chicken thighs boneless skinless 2 tbspn vegetable oil 6 garlic cloves roughly chopped 1 tbspn ginger crushed into a paste 3 onions chopped 1 leek finely sliced 2 tomatoes chopped 4-5 green chilies chopped 2.5 cups chicken broth or water salt to taste cilantro chopped INSTRUCTIONS Cut the chicken into slices. Heat oil in pot over medium high. When very hot add garlic. Cook, stirring, until light brown. Add ginger paste and cook for another minute or two until aromatic. Add onions, leeks, and chicken. Season with salt. Cover over high heat amd cook for 5-7 minutes. Add tomatoes and chilies. Cook for another 5 minutes or so. Add chicken broth and bring to boil. Lower heat to simmer and cover. Cook until chicken is done. Add more salt if necessary. Garnish with cilantro. RED RICE: INGREDIENTS 2 tbspn butter 1 small onion chopped 1 cup red rice rinsed and dried 2 cups chicken stock 1 bay leaf 2 sprigs thyme 1/2 tspn salt INSTRUCTIONS Melt butter in pot and sauté onion on low heat until translucent, about 2-3 minutes. Be sure not to brown. Add rice and stir for about 2 minutes. Mix well with butter but don't toast rice. Add chicken stock, bay leaf, thyme, and salt. Simmer and cover for 20 minutes or until stock is absorbed. Fluff and season if needed. TIMESTAMPS: Introduction to Bhutan: 0:00 To jump straight to the cooking: 2:00 Kewa Datshi - 2:00 Cheese Tasting - 3:15 Jasha Maroo - 4:48 Red Rice - 5:28 Sam's Food Review: 6:59 Bonus Clip: 7:54 Watch our most recent videos:    / eatthisny   CONNECT WITH US: Eat This NY Blog - http://eatthisny.com Instagram -   / eatthisny   Facebook -   / eat-this-ny-209449281899   Twitter -   / eatthisny