Bhutanese Ema_Datsi

Ema_Datsi the national dish!
For all the spicy food lovers :P……., I wanted to share this special, very simple recipe with you. This is one of my favorites and also happens to be my national dish.
Its dried red Bhutanese chili. It is very spicy and very tasty but not as spicy as habanero chili. Ema datsi (pronounced as  Ema Dah’ t’shee). Unfortunately, we do not get it here but using dried red Mexican chili or dried Yidu red chili should work. For those kind, you will have to cook couple minutes more since they are thicker than Bhutanese chili.
1. Wear some plastic gloves and shred the chilies (6 chilis for one person since my husband does not eat spicy) with your fingers into an inch size.
2. In a pan/pot, heat about 2 table spoon of butter and before it melts, add garlic and stir for couple of minutes until it turns brownish.
3.After the garlic is little golden brown, add the chilies, salt and stir to coat the butter. Add 1/4 cup of water or less and cover for one minute or two. About 3-4 for Chinese or Mexican thicker red chillies.
4. After couple of minutes, when the chilis are little cooked, add about a table spoon of parmasen cheese and stir.
5. Right after that, add a slice of American cheese, cover it and turn the gas off.
After couple of minutes, as the cheese melts away, just give it a stir and serve with rice.
 
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