Emadatsi

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1. Data: 2003-10-01 22:05:02

Temat: Emadatsi
Od: u...@d...invalid szukaj wiadomości tego autora

Od kilku dni szukam przepisu na EMADATSI- Bhutańską potrawę z chilli
żółtego sera itd. niestety nie znam dokładnego przepisu i co gorsza
nigdzie nie mogę go znaleźć !

Jeżeli ktoś zna przepis proszę o kontakt l...@r...linux.krakow.pl

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1. Data: 2003-10-01 23:26:42

Temat: Re: Emadatsi
Od: Magdalena Bassett <m...@o...com> szukaj wiadomości tego autora

u...@d...invalid wrote:
>
> Od kilku dni szukam przepisu na EMADATSI- Bhutańską potrawę z chilli
> żółtego sera itd. niestety nie znam dokładnego przepisu i co gorsza
> nigdzie nie mogę go znaleźć !
>
> Jeżeli ktoś zna przepis proszę o kontakt l...@r...linux.krakow.pl

Przepisu nie znalazlam, ale znalazlam opis po angielsku. Jesli
potrzebujesz tlumaczenia, daj znac.

>>>Then there are the datsi dishes.
Datsi is the local pungent cottage cheese. Ema datsi is made with
chillies (ema being Dzongkha for chilli) and is practically the national
dish. The Bhutanese love their chillies, which they eat as vegetables.
You boil chopped onions and chillies together for about 20 minutes, add
in some crumbled datsi and salt and then simmer it for another 10
minutes until the cheese has formed a sauce. Variations on this include
kewa datsi (with potatoes) and shamu datsi (with mushrooms) - whatever
vegetable is available, with a few chillies thrown in for flavour.<<<<

MB

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1. Data: 2003-10-01 23:31:10

Temat: Re: Emadatsi
Od: "Izabela Sowula" <i...@N...gazeta.pl> szukaj wiadomości tego autora

cytuje za strona:http://asiarecipe.com/bhuveg.html

Ema Datshi

Ingredients
250g of chillies (green and of medium hotness)
1 onion chopped longitudinally
2 tomatoes
250g Danish Fetta cheese
5 cloves of garlic, finely crushed
3 leaves of coriander
2 tspoon vegetable oil
Directions
Cut chillies longitudinally (1 chilli = 4 pcs). Put these chillies and
chopped onions in a pot of water (approx. 400 ml). Add 2 teaspoon vegetable
oil. Then boil in medium heat for about 10 minutes. Add tomato and garlic and
boil for another 2 mins. Add cheese and let it remain for 2-3 mins. Finally
add coriander and turn off the heat. Stir. Keep it closed for 2 mins. And
then you are ready for a treat of good Ema Datshi. Serves 3. As always, serve
with a generous portion of red rice or polished white rice, along with some
other dish.
Note: The cheese that is actually used cannot be found outside Bhutan. They
are a local farmer's cheese with a unique texture that doesn't dissolve when
put in boiling water. None of the Bhutanese outside Bhutan that I know have
found a good substitute yet. Other's have suggested "farmer's cheese" or a
mixture of various kinds of cheeses. This dish is VERY HOT.

niestety nie mam czasu, zeby przetlumaczyc

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