Losar Tashi Delek: Water Male Dragon Year! Pork and Cabbage

It was our new year on the 22nd of Feb. Called home and so happy to talk to everyone. Called my big sister and big brother. Called my dad in Calcutta where he celebated with his 98 year old dad and his three younger sisters and niece. Everyone sounded tipsy accept my dad.. hahaha..or maybe because he was talking to his daughter and he was being extra careful not to sound tipsy ;).
Anyways.. enough of my blabbing: Here is the pictures and recipe of what i cooked that day. hope you like it. 
1.Pork and Cabbage: super delish!

Things you need:
pork with skin or regular pork if u don’t like skin.
cabbage
green garlic or green onions
Ginger 
garlic cloves (two of my favorite ingredients, i put in almost everything i cook)
chili powder or fresh indian chili or jalapeno depends on how spicy you want. I like mine spicy :)
salt for taste
Instructions:
Its very easy but my description looks long because i wanted to be detailed as possible so you know exactly.
Slice the meat into half inch wide (need sharp knife because of the fat and skin) cut into one and half inch long piece (picture below) wash and boil with water just above the meat. Put about 5 or 6 cloves of garlic, sprinkle chilli powder and salt for taste. you will not taste it at all, this also to get rid of the nasty smell) only if i could get fresh meat like back home (super organic). (I boil all my meat because its healthy and gets very tender). After five or ten minutes of boiling you will notice white stuff on the top, scoop it out, i don’t know what it is but i think its nasty. could be preservatives.
you can add more garlic if it smells bad(usually meat from here does unless it is super organic) keep adding water if its drying out fast before the meat is tender. let the water dry when meat is tender.
Add cabbage (washed and teared with hand, no need to cut, it will shrink)on top. top with ginger and garlic paste about one teaspoon or less or more depends on how tasty you want (i smashed on the stone masher together). with salt, and chili powder. put garlic green or onion green on top cut into 2 inches long) cover the lid and keep it about 5-7 minutes just to steam the cabbage. stir if its sticking to the bottom.
It is done. serve with rice. Enjoy. I love everything with rice :). To me everything tastes good with rice like my husband says, i must dream about rice, rice, rice. haaha.. But you can have it with whatever you want.

2. Dried beaf and bok choy:

Things you need:
dried beaf no flavor ( dried on dehydrator from Bed Bath & Beyond) I love these because the fan is on the top and it doesn’t get messy)
bok choy
Ginger roots
garlic cloves (two of my favorite ingredients, i put in almost everything i cook)
chili powder or fresh indian chili or jalapeno depends on how spicy you want. I like mine spicy :)
salt for taste
This is exactly the same as above recipe but accept I do not put green onion on this because it takes the bok choy taste away. Enjoy. 
Cut the meat about two inches long or no need if its already small. wash and boil with water just above the meat. Put about 5 or 6 cloves of garlic, sprinkle chilli powder and salt for taste.  (I boil all my meat because its healthy and gets very tender). After five or ten minutes of boiling you will notice white stuff on the top, scoop it out, i don’t know what it is but i think its nasty. could be preservatives. (does that esp. with wet meat) 
keep adding water if its drying out fast before the meat is tender. let the water dry when meat is tender.
Add bok choy (washed and teared with hand, no need to cut, it will shrink anyways) on top. top with ginger and garlic paste about one teaspoon or less or more depends on how tasty you want (i smashed on the stone masher together). with salt, and chili powder. cover the lid and keep it about 5-7 minutes just to steam the bok choy. Its better when its still bright green. stir if its sticking to the bottom.
It is done. add more salt if it needs after tasting. serve with rice. Enjoy.

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2 thoughts on “Losar Tashi Delek: Water Male Dragon Year! Pork and Cabbage

  1. Karma – i love Bhutanese food – i hope to get lot of recipes from your blog!! Love the ones that you have so far – definitely going to give it a try sometime this week and let you know how mine turned out… Keep up the good work!!

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