Units
Ingredients
- 2 teaspoons oil
- ½ teaspoon Sichuan pepper
- 13 grams garlic
- 160 grams onion ½ large onion
- 360 grams chili peppers stems removed and cut into strips
- 160 grams tomato cut into 8 wedges
- ½ teaspoon salt
- 1 cup water
- 100 grams cheese
- 1 ½ tablespoons butter optional
Instructions
- Heat the oil in a frying pan until hot. Add the Sichuan pepper, garlic, and onions and sauté until fragrant and the onions start to wilt.
- Add the chili peppers, tomato, salt, and water and cover with a lid. Cook for 8 minutes or until the peppers are tender.
- Add the cheese and stir until it’s melted into the sauce. If you want to make it even richer, you can mix in a pat of butter at the end.
- Serve Ema Datshi with Bhutanese red rice, or bread.
Nutrition
Calories 444kcalCarbohydrates 30gProtein 17gFat 31gSaturated Fat 15gPolyunsaturated Fat 3gMonounsaturated Fat 9gTrans Fat 0.4gCholesterol 73mgSodium 1006mgPotassium 960mgFiber 5gSugar 15gVitamin A 3148IUVitamin C 278mgCalcium 426mgIron 2mg