COOKING BHUTAN: Ema Datshi 🇧🇹
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- čas přidán 13. 05. 2022
- Cooking authentic the national dish of Bhutan: Ema Datshi
#bhutan #cookingeverycountry #antichef #emadatshi
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Recipe used:
Ema Datshi:
www.196flavors.com/bhutan-ema... - Zábava
I’m with you all the way to Zimbabwe.
haha gonna take some time but I'm committed!
@@antichefare we still going with this one as I love it.
I appreciate your efforts trying to make a dish from every single country in the world.
Some tips for making ema datshi:
- Tomatoes are not required actually
- use onion slices rather than chopped same with tomatoes if u are using it
- cream cheese works best with ema datshi most people use the same at home or even in restaurants
- Cottage cheese is good, the cheese used in Bhutan is also a kind of cottage cheese
- I personally don't prefer cheddar cheese
- Bhutanese people mostly use cheese from cattle 🐄 these days yaks are scarce in Bhutan.
Thanks for the tips! This dish is a staple in our home now and we have it at least once a week. I'm in the USA (S. California) and I've used different cheeses and like the Mexican queso fresco the best, so far, because it is quite salty and melts into the broth. Next time I make it I'll use cream cheese.
Thank you for trying our national dish 💗
Love from Bhutan 🇧🇹💗
Love from India, We love ema and kewa datshi both. As my Bhutanese friends always say, mix ema and kewa jadda😂
@@Upanishads108🤣🤣🤣
I made this tonight using a combination of Thai red chilies, Serrano chilies, filipino Sili chilies, and white cheddar cheese curds I had leftover and it was amazing. Paired it with pan roasted salmon and jasmine rice and the ema datshi raised the supper to another level. Thanks for that!
Dude, your growth as a cook is really starting to shine. You mentioned onion sweating intuition but you glossed by the foaming butter technique and that is pro level to me. I started watching you around the time of the first Jamie and Julia episode and I dig every one of the videos. Keep it up, man.
Love bhutanese food my father happens to work for the bhutan govt and we’ve been lucky to get so many beautiful ingredients from the country like cheese red rice tung rice chillies dried and green . The best.
I love how you are starting to use your intuition regarding your cooking!!
I like watching you prep because we all know how important 'prep work' is.
I love this series and this channel so much! Your curiosity and approach are so genuine and it's so fun to see you grow in the kitchen! :)
I want more of these episodes!! I love these videos and seeing what regional dishes are.
i love your channel, we discover so many dishes from everywhere, it's amazing ❤️
This looks great. I love this, it really shows how everyone has some variety of everything else. I have everything in this dish and most come from my own garden. I live in the midwest USA.
Ema datsi is one of my all time favourite dishes. The last time I was in Bhutan, I ate it almost every day. Kewa datsi is also great…potatoes, chillies and cheese.
Just so you know, there are a few Yak ranches in the US...one in Casper Wyoming called Star Yak Ranch...
I think we watched your sinuces clearing in real time :) This dish looks like extremely efficient anti-flu remedy
haha that's the truth!
@@antichef Please can you cook Algerian couscous😻😻💞💞
@@deepgirlinside متعرفيش طيبيه واقيل هههه ياك رانا ناكلوه كل جمعة ههههه
@@Meli_bgs غلطتي بيني وبينك حسبتلك انا كيما نتي مكسرة يدين قتلو يطيبو باش يوري تراثنا وبلي ديالنا باسكو بنغلادش راهي تسرق فيه 😑😑
@@deepgirlinside هههههههههههههههه تكذبي بزاف🤣🤣🤣
My Bhutanese friends in the usa use a combo of blue cheese and cream cheese. Lots of butter. And they use bigger hot peppers, left whole or just in half.
I Came across your channel recently thanks to the YT algorithm, and I have so enjoyed going through all your cooks with Julia!! I had ignored the other videos until this one... WOW! Cooking the countries is such an amazing challenge! Now to go back and check the ones I have missed! Thank you!
You should check out his Cooking with Julia series. He's coming his way through Julia Child's cookbooks. It can be a bit of a mess tho! Lol
@@msjkramey That's how I found him! I embrace the mess, it's how I cook at my house, so it's nice to see I'm not the only one =)
@Erin Green Oops, I see that now that I'm rereading your comment. Thanks for not being mean about it
I thrive in "organized chaos" in the kitchen despite my dad trying to get me to mise en place since I was little lol. I do that more when I'm following a brand new recipe though and don't know the timing yet
@@msjkramey mise en place is really worth doing, and trust me, you can have everything ready and still explode the kitchen! Never mean! We are all here to enjoy and have fun - I am just glad to see my comments do something
@Erin Green I just came from a really toxic comment section so this is a breath of fresh air lol. Any tips for getting in the habit other than just practice? My adhd brain likes to bounce all over the kitchen (even when it's not ideal)
Such a pretty dish with all the colors!
Ahh that looks beautiful! It WOULD have a different taste if the proper cheese was used but the heat is what should dominate this dish so it shouldn't matter too much.
Gosh... when you start approaching my country, I will need to DM you about the recipes. Constant political conflict pushed what's unique to the area so far behind Ottoman cuisine that most people that live here never even heard of it. Apologies in advance, it's a super important topic for those of us that know.
I’d love to get some recipes. That would be rad. What country are you from?
Here again 😌 Love Love loveee you 💗 soooo excited to watch todays masterpiece ;)
Thanks so much, Tiana!!!
Wow to your efforts. But Bhutanese don’t throwaway seeds and don’t cook long. Ema datsi takes only 5-10 minutes. 15 minutes is way to long and it kills the whole taste. We put more oil and less of a water to make it stick cheese. 😃
My eyes are watering just watching you!
almost finished jamie&julia, now i’m working my way through jamie vs the world
100% trying that!
Love Birds eye chillies esp if you get them at the Orange colour stage they have a wonderful flavour. Although for flavour it's a toss up with Jalapenos or Scotch Bonnet 🤣👍
Really nice video👍
Can't wait for you to reach Trinidad & Tobago!
Have you considered trying to make your own farmer's cheese? The simplest version uses milk, lemon juice or vinegar, then whatever seasonings you want for the cheese. I tend to use dill when using lemon juice.
What's more? This can easily use Lactaid's lactose-free milk! :D I'm lactose intolerant as well, so that's a fantastic relief when I have a soft cheese craving.
It's really good in Bhutan. And they use yak butter, not cow butter. Good stuff.
I need to try it 😍
Wow !! Bro. You cooked very well, no comparison with Bhutanese chef. 👍
Always a good sign when he drinks the gravy from the bowl
we actually consume the chilli seeds aswell! my favourtite 5 mins dish. HOT and SPICY
Jalapeños too sweet and seeds are must. You are making a sweet ema datsi.
Spicy!! Gonna try today.
Just made this today because of your video. Sooo good 👍
You are so very awesome for tackling this project. You are impressive the way you dive in and successfully create so many difficult dishes! One tiny thing - I’m from Texas and it hurts my ears to have jalapeño pronounced like a Yankee. Please pronounce it Ha La Pay Nyo (instead of a long “e” and a hard “n”.) If you get finished with all the countries in the world (it’s a good thing you’re a young man, because it’s going to take forever!) you can try a tour of cuisine in Texas. Tex-Mex, German, Czech, Cajun, Creole, Italian, Asian, Southern, Bar-B-Q (beef, not pork), Seafood, Mexican, African, Caribbean - you name it, Texas has it, especially along the Gulf Coast. Happy cooking!
Could you use ricotta as an alternative to farmers/cottage cheese?
They have a dish that is hot chilis stuffed with chilis. No lie.
I think the ema dashi sometimes has potato and/or diakon
Love from Bhutan
I hope that he had his left fingers and had constantly with a separate spoon pour oil over his fingers to avoid the “burning fingers”. I began writing this at the onset of the video.
I am bhutanese and i approve your ema datshj❤
I want to eat this! Yum
Birdy
I was sweating just watching you eat that!
The gas lighting with the cheese🤣🤣🤣🤣🤣
We don’t remove seed , that’s the fire 🔥 of Emadatshi 😅. Any way Appreciate your work. looking forward more Bhutanese dishes 🤤
What is the app where you order a lot of your ingredients in nyc?
Mercato
Our Boi always has picture perfect tomatoes.
Please can you cook Algerian couscous😻😻💞💞
What was the video he referenced at the end?
Hello sir,
Im from Bhutan
its not the correct way to cook ema datsi(chili cheese)
And usually we dont use tomato in it and that not the correct way to cut chili
lots of love from Bhutan♡︎
Yep. That's the recommendation I'm looking for...."Super interesting." Thai chilis, huh? A cup or two of them? It should keep you glowing in a snowbank.
We use cottage cheese from cow.
Tchaktchouka u fromage 🤗😋😋
😊😊😊
Why not top the Belgian fries with that hot stuff + cheese?
ema datsi is pronounced "eh-ma da-si "
bhutanese people nowadays use cheese from cow more. and you can make that at your own house as well. it is relatively easy and you can look up the process on the internet.
p.s i dont think cheddar cheese in ema datsi is a good idea. it will change the taste of the dish entirely but you did an amazing job for a beginner
I keep saying to myself where are the gloves handling those chiles?!
Dude did you even finish that rice and ema dashi👅. That’s lot of peppers 🌶️
What is ema datsi without the chilli seeds. The spiciness is the charm of ema datshi.. yes, here chilli's not a spice but a vegetable.
Cheddar is fine but it is better with cottage cheese mixed with cheddar. It is staple with rice and we have a load of varieties of ezay(kind of salad) side dish made of same ingredients but not cooked.
Watching again. Sir we don't cook ema datsi for long 15- 20 mins, max 5 mins. We do the ema datshi like your steak.. medium rare😊
"Ricky. Hala-PEEN-o. Hala-PEEN-o." Hahaha dying over here.
Hello,how are you ? I am from Algeria. Iwant to ask you, from which country are you ?
he is from United State
Nice too meet you
@@oumaymabourai1504 me too ❤❤!
@@deepgirlinside He was from Canada but moved to New York recently
I took mushrooms an hour or so ago and you cutting up a tomato is making me trip balls 🥴
my maannn, i had edibles
I just watched you chop 75g of hot peppers and seeded them without gloves! 👀
We don’t remove seeds…
من فضلك طبخ المغربي
Can somebody from bhutan please tell me the original recipe ?
Chilli
Garlic
Cheese
Tomato
Salt
Oil
Water
Cut all vegetables and put it's in one cooking pot at same time no need to fry just cook it for 5 to 7 minutes
It's will be ready to eat with rice 🍚
Put water little bit only that cover ur vegetable
I ma Tashi Dema from Bhutan 🇧🇹
@@TashiDema-vr4ql Thankyou tashi 🌻😇
Hi! Can you try something from my country ALGERIA 🇩🇿❤️💗💕💕
he cooked mahjuba
He has done two videos already
@@sodonia4993 yes, we are on to the B's, no going back for special requests, it's not allowed according to the rules he made, which are extremely strict, cuz he's very serious about this quest of all nations cuisines!! LOL ;D
Love chilli's but this looks like it will be an arse burner later on 🤣🤣🤣. Mind you the fat content from the cheese may mellow it down a bit.
Haha yoo not supposed to remove the seeds 😂 but I understand it’s hard to eat for beginners
اعمل غراتان بطاطا جزائري
He already cooked an Algerian dish, so it’ll be a while!
I have a special Algerian dish coming next week for all my new Algerian subscribers!
@@gerardacronin334 oky
@@antichef are you speak arabic ?
@@oumaymabourai1504 ترجمة
I just don't feel like you would have told Julia Child that you couldn't find Yak cheese if she told you it was needed in a recipe. In New York City of all places you're most likely to find Yak cheese than anywhere else in America.
Isn't he in Canada? Anyway, even if there was somewhere near him that happened to have yak cheese, there's no way he'd know where to look for it.
@@SJisReading he was in Canada. He’s in New York City now.
No yaks around 🤣🤣🤣your killing me
You forgot to add Garlic 🧄😞
I'm Mexican this looks like our average cuisine haha. Looks good though.
Watch out for the fainting effect as a result of all that fire!!
Man, you need to take that with some rice.
Noooo we don't remove the seeds
I like the video but the background music is awful. It's like an old gramophone that's winding down.
Yo you don't need to mix the curry with rice. I would recommend eating them separately.
I would have added some chicken.
I am from Bhutan you could do that
Cold winter? Tell me Jamie ur in new York right? Today is like the hottest on record!
Hey I’m on your side. Climate change sucks ass
@@antichef yes, we've had "global warming" here in southern Arizona since the last ice age!! ;D LOL
You will regret not wearing gloves 😁
Nah… Keep washing those hands thoroughly with soap and water
@@antichef if they still burn after soak them in a little milk.. I use to rub a little oil on my fingers before chopping chillies it adds a little protective barrier.. Awesome series you got here :) I love the Julia one too.
yes, don't touch your eyes or pick your nose, that would be bad!!
Not Yake its Cow cheese😊
Had to feel sympathy at you cleaning all those chillies with no gloves! Must have burned 🔥
Are you a cook ?
Does it come with a new colon? 😮
Who is here after seeing Deepika padukones video?
All those peppers.. all I can think.. wash those hands fast and deeply.. before an accidental eye rub...not that it's happened to me.. much worse happened....lol. What a vibrant dish tho, it looks so simply tasty. Spicy dishes.. I'm going for hotter and hotter lately... that kick is just satisfying.
Broda use jalipeno and thats a lot of curry in the rice broooooooooooooo u did alllll mistake redo redo😊
Really love and enjoy your channel, but please never use that bg music again. I've never done acid, but I suspect this gave me an inkling....@_@ It actually made me feel nauseous. I mean, wtf, for sure. But, please.
Haha. I thought it was a cool track. Sorry about your trip, but it sounds like it was a wild ride ☮️
@@antichef funny flash back alert. I dropped in 1966, but never had a flash, since it was only a one time "experiment", since I was a Biological Science major in college, and "needed to know stuff". :D LOL
Shouldn't remove seeds 😢😢😢
You should not remove the seeds 😂
No dont remove the seeds and its not ema datshi its ema datsi
A well-known chef had a food anthropologist on his show, and she said the massive use of chilis in dishes thing in cuisines is to disguise the flavor of rotting meat, or other going- off ingredients in the days before refrigeration. Freshly caught and cooked meat would not be a problem, at any time, but long-term storage is an age-old thing. Thus, most warm climates have spicy food, even today, particularly in the "third world" and tropics world-wide. Food is often "bland" in northern climes though.
However, this is a new thing a mountain community that needs a warming veg. stew in the harsh winters it seems. No go for this in our house, got a food allergy, wife, not me in the house, to chilis. Too bad, we are in So AZ, and I get a Mex. fix occasionally; but cannot cook any in the house.
Yaks are some kinds of big wooly cow, so any cheeses should work, if you want it a bit "gamey" then I'd add some goat or sheep cheese to the mix. Looks like a good sinus clearer of a dish, that's about it; as far as I'm concerned anyway. :D
Perhaps you might try a series in which you try to perfect a dish you obviously did not make to the standard. Almost any of the pastry dishes would work. The “Jalousie” would be my first suggestion. What you did was sufficient to describe the essence of the pastry, but I have never seen your puff pastry work. Not even the rough puff.
I get that your thing is not about perfection-I love that. But, sometimes, it really seems like you should have learned better, on some things, by now. Perhaps, select one recipe, and work it, until it is perfect? Maybe? Wouldn’t that be an interesting video? Find the one that was the most difficult, and that you had to compromise on. Work it. Work it, until it is perfect. That is what chefs do. Making everything poorly once is natural. It is a part of the process. Why stop, because the video was completed?
O.M.G.! The amount of seeds from peppers...and u handling em without gloves is insane. What if u have an itch on ur face & u accidentally scratch. 😬😬😬
Amount you took over rice is too much… it shouldn’t be used more than a couple of spoons with your meal.
Is it just me or does the music sound drunk???🤔
What's with the weird music? It makes me feel like I've smoked too much MJ.