Bhutan is located in the continent of Asia. It has China to the north and the east, Myanmar to the southeast, Bangladesh to the south, and Nepal to the west.
The capital is Thimphu.
The official language is Dzongkha (a Tibetan dialect).
The climate changes with elevation, producing striking meteorologic contrasts. There are three principal climatic regions: hot, humid and subtropical.
The staple foods are red rice, buckwheat, maize, pork, chicken, beef, lamb, yak, noodles, cheese, vegetables, and so much more (https://www.holidify.com/pages/food-of-bhutan-333.html#:~:text=Bhutanese%20cuisine%20is%20dominated%20by,also%20available%20throughout%20the%20country).
https://www.britannica.com/place/Bhutan
BHUTANESE CHICKEN MOMOS (https://kosherworldkitchen.com/bhutanese-chicken-momos/):
Dumpling Dough:
- 2 C all-purpose flour
- ½ tsp salt
- ½ C water plus 1-2 tsp, as needed
- In a mixing bowl (or a stand mixer), combine the flour and salt.
- Drizzle in the water, a little at a time, while kneading the dough.
- Continue kneading until a soft, pliable dough forms.
- Cover the dough with plastic wrap and leave to rest for 30 minutes.
Filling:
- ½ lb. ground chicken
- ½ small onion finely diced
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/3 C cilantro (coriander) minced
- ½ tsp cumin
- ½ tsp ground coriander
- Pinch white pepper
- Salt to taste
- In a mixing bowl, add the ground chicken.
- Finely dice the onion and add it to the bowl.
- Mince the fresh cilantro (coriander) and add it to the bowl.
- Season the mixture with cumin, ground coriander, white pepper, and salt.
- Using your hands, evenly combine the filling until thoroughly blended. Set aside.
Dipping sauce:
- 3 TBSP soy sauce
- 1 TBSP rice vinegar
- ½ tsp chili oil
- Pinch off a golf-sized amount of dough from the ball. Flatten into a thin round using a rolling pin.
- Place a mounded teaspoon of filling in the center of the filling.
- Begin pinching the momo wrapper between your thumb and forefinger from any point in the circle. Continue pinching in the same direction to form a pouch shape, or in alternating directions to form a shell shape.
- Repeat with the remaining dough, forming 12-14 momos. Keep the dough and the finished momos covered while you work.
- Place the steamer basket over a pot filled with boiling water.
- Grease the steaming insert if necessary.
- Arrange the momos in the steamer so that they are not touching.
- Cover, and bring up the heat so the water simmers, and steam each batch of momos for 15-20 minutes, until shiny and cooked through.
This turned out really good!!! I steamed mine in a bamboo stacked steamer and it worked great!!!
BHUTANESE RED RICE AND APPLE COMPOTE (https://food52.com/recipes/10582-bhutanese-red-rice-and-apple-compote):
- 1 lb. apples (about 2 medium or large), peeled and diced
- 5 TBSP water, divided
- 1/3 C natural cane sugar
- 1 cinnamon stick
- 2 TBSP golden raisins
- 2 TBSP dried cranberries
- ½ tsp Chinese five spice powder (heaping)
- 1 C cook Bhutanese red rice
- 1/3 C milk
- Place apples, sugar, 3 TBSP water and cinnamon stick in a medium saucepan over medium low heat.
- Cover and let simmer, stirring occasionally, until apples soften, about 20 minutes.
- Remove cinnamon stick and add raisins, cranberries, five spice powder and 2 more TBSP water and let simmer for about 5 more minutes.
- Smush some of the apple chunks with back of spoon and mix well.
- Add the rice and milk and mix over low flame for a few minutes, gently crushing some more of the apple chunks.
- Serve warm with vanilla ice cream or whipped cream or refrigerated and serve cold.
I used brown rice since I could not find red rice. Still the flavors were great!!!!
Here is my overall meal!! Highly recommend this!!!
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