I riffed on the traditional recipes for both of these dishes.
Ema datshi, a cheese and chile soup, is the national dish of Bhutan and typically prepared with chhurpi, a Bhutanese yak cheese. As this cheese is not easily found in other areas of the word, pretty much every exported recipe for the soup strays from the authentic. Cheddar, Gruyère, blue, and feta — and blends of those — are mentioned as good substitutes. I used a cheddar-Gruyère mix. Additionally, ema datshi typically includes tomatoes and/or potatoes (although the latter is called kewa datshi). I came across one Bhutanese chef online who said in his village they use neither, but include rice vermicelli. Because the cheese substitution had already unauthenticated the recipe, I decided to go with the noodled version.
And having strayed that far, as the buns call for making a dough that uses ingredients almost identical to those in pizza dough, I bought premade pizza dough. I had dinner on the table in less than 20 minutes, and my daughters devoured the buns. So perhaps not my most authentic global meal, but a delicious approximation!
Perhaps one day we'll make both of these recipes as they are intended to be prepared, but as written this was on the table in a snap and tasted like it took hours!
Cheese and Chile Soup (Ema Datshi)
1 tablespoon neutral oil, such as canola
½ yellow onion
1-2 jalapeño peppers
1 habanero pepper
1 clove garlic
2 cups beef or vegetable broth
4 ounces rice vermicelli (optiona)
8 ounces beef tenderloin (optional)
8 ounces cheddar, Gruyère, or a mix of both*
*Do not buy pre-shredded cheese, as it has anti-caking ingredients that prevent it from melting as smoothly.
Heat oil in a large, heavy bottomed sauce pan over medium-low heat. Chop onion and jalapeño peppers and sauté until soft. Remove paper from garlic clove and crush with the side of a knife of the bottom of the pan. Slit the side of the hapearo pepper. Add both to onions and sauté one additional minute.
Add the beef broth and 3 cups of water. Turn up heat to medium and bring mixture to a boil. Add the noodles, if using, and boil 8 minutes.
While the noodles cook, cut the meat into small dice, about ¼", if using, and finely shred the cheese. Remove the habanero and garlic clove from the pot and discard. If using meat, add the chopped pieces to the soup and reduce to a simmer for 2 minutes, until meat is just cooked through. If not using meat, continue to cook the noodles 2 additional minutes, for a total of 10 minutes.
Add the shredded cheese, and stir until melted.
Steamed Buns (Tingmo)
14 oz-1 lb premade pizza dough
1 tablespoon olive oil
flour for dusting surface
Heat a large steamer, oiling the inside basket with olive oil.
Dust a work surface with flour and turn the dough to it, dusting all sides. Flatten the dough into a rectangle with your palms, then stretch and/or use a rolling pin to create a rectangle, about 8 inches wide by 15 inches tall. Use a pasty brush or paper towel to lightly oil the dough.
Fold the dough into thirds by bringing the top down and buttom. You will now have a rectangle that is about 8 inches wide and 5 inches tall. Roll the rectangle side-to-side, making it as wide as possible, without stretching it taller. In the end, it should be about 16 inches wide and 5-6 inches tall.
Use a knife or pizza cutter to cut the dough vertically, dividing it into four equal parts, about 4 inches wide and 5-6 inches tall. Each quarter will become one bun.
To make a bun, divide each quarter into 6 strips, by continuing to cut the dough in the same vertical direction as prior. It is easiest to first cut the piece in half, then each half into thirds.
Stack 3 strips directly on top of the other 3.
To form the tingmo, hold the ends of the stack and pull and twist in opposite directions. You will end up with a shape akin to a fat, short piece of licorice. Roll into a spiral and tuck the ends underneath.
Place buns in the steamer and steam 14 minutes. Serve immediately they are still warm.
FUN FACTS:
Bhutan is the world's only carbon-negative country and banned plastic bags in 1999.
Thimpu is one of just two capital cities in Asia that does not have a single traffic light.
In Bhutan it is considered polite to refuse food when it’s offered to you by covering your mouth with your hands. You can only accept the food after two or three offers.
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