Cucumbers With Onion And Cheeses (Salad)

Cucumbers With Onion And Cheeses

The Bhutanese serve soothing side dishes like this one to temper pepper laden entrees

Ingredients

• 1/2 seedless cucumber [about 6 ounces, 170g], cut into 1 inch [2.5cm]
• 1 medium red onion [about 4 ounces, 110g] peeled and quartered
• 1/2 cup crumbled farmer cheese [about 3 ounces, 85g] _
• 1 medium fresh green chili pepper [about 1/2 ounce, 15g], seeded and diced
• Salt and freshly ground black pepper
• Coriander leaves (As much as you like but be gentle and don't add more)

Directions

Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses. Add the onion and chop finely, about 5 pulses. Combine in a bowl with the remaining ingredients.

Hapai Hantue

Hapai Hantue (Buckwheat Dumplings With Bok Choy & Poppy Seed Filling)

Filling

• 1 large head bok choy [about 1 pound, 450g], stem removed and quartered
• 3 tablespoons poppy seeds
• 1/4 teaspoon Chinese Szechuan peppercorns
• 2 medium garlic cloves [1/5 ounce total, 6g], peeled
• Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
• 1 small red onion [about 2 ounces, 55g], peeled and quartered
• 1/2 cup crumbled farmer cheese [about 3 ounces, 85g]
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 stick unsalted butter [4 ounces, 110g]

Dough

• 2 cups all-purpose flour [10 ounces, 280g]
• 1 cup buckwheat flour [5 ounces, 140g]
• 1 cup water [240ml]
• All-purpose flour, for dusting

Directions

1. To make the filling, cook the bok choy in a saucepan of boiling water for 5 minutes. Drain and squeeze dry.
2. Pulverize the poppy seeds and peppercorns with a spice or coffee grinder.
3. Drop the garlic and ginger through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds. Add the Onion and chop finely, about 10 seconds. Add the bok choy, poppy seed mixture,Cheese, chili powder, and salt and process until combined, about 10 seconds.
4. Brown the butter in a skillet over medium-high heat, stirring, about 4 minutes. Cool and strain through a sieve lined with cheesecloth. Add to the filling and process until combined, about 15 seconds.
5. To make the dough, combine the flours in the work bowl of a food processor fitted with the metal blade. With the motor running pour the water through the feed tube and process until the dough forms a ball. Dust the ball with flour.
6. Cut the dough into 8 pieces, dust with flour, and wrap 7 pieces in plastic wrap to prevent drying out. Roll out the remaining piece with a Pasta machine according to the manufacturer's instructions, down to the second lowest setting, dusting with flour occasionally to prevent sticking. Place the dough sheet between sheets of plastic wrap. Roll out the remaining dough in the same manner.
7. Cut the sheets, 1 at a time, into 4 by 2 inch [10 by 5cm] rectangles. Place 1 teaspoon of the filling in the center of each rectangle. Brush the edges lightly with water and fold the rectangles over to make squares, pressing the edges to seal them well.
8. Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8 minutes. Transfer to paper towels to drain

Tsheringma tea

Tsheringma is a herbal tea made in Bhutan. The name is derived from the Bhutanese Goddess of longevity, wealth and prosperity.

It is taken as a Bhutanese traditional medicine, providing a soothing and refreshing sensation and is believed to improve the conditions of the heart, liver and the digestive system as well as calming the nerves.
The tea consists of only two ingredients. The first is the petals of the Safflower plant (Carthamus tinctorius) known as Gurgum which treats the heart and nerves and the second ingredient is the bark of the root from the plant, Cinnamomum tamala (known locally as Shing-Tsha), which gives the beverage an element of flavor and aids in digestion
There are no known side effects of the tea.Tsheringma herbal teas are not Bhutanese traditional medicines. However, the ingredients used in them are all also used in Bhutanese traditional medicine system and other medical traditions of the world to make various medicines. Extensive research studies on their medicinal benefits already exist.

Two flavor of the tea is available i.e. 1)

Himalayan Gooseberry Herbal Tea

 2) 

Safflower & Cinnamon Herbal Tea

You can buy or order this tea from http://www.casistar.ch/ .

Content from Wikipedia

 

Special Courier -> The Whiskey produce of Bhutan

              I am Not a regular!

Launched way back in 1983, Special Courier Whisky . 
I know nothing about the make it process of Special Courier but it is indeed one of my favorite brand among the products of Bhutan. It was few years back when i started tasting it and the moment the Whiskey touched my tongue i happened to fall in love with the taste. 
I like it the best when i mix it with Appy Juice and it is the best where if i were to rate it i would give 9.999 from 10. i wouldn't deny that other products are awesome but for me this Whiskey is the best. 
Sorry i can't give the cost for a bottle of Special Courier. I never buy it rather i drink them on occasions like re-union party or birthday treats. So i have a sound idea about how much it would cost for a peg of it depending upon the type of restaurants or hotel you are in. If you are in a regular hotel it would be Nu. 50 and in a hangout place like Karaoke it would be Nu. 100 to 200 or even more.
I would suggest if you want to save up some good amount then you better buy a bottle of Special courier and have it with "Appy Juice".  

   

Ara, or Arag

 is a traditional alcoholic beverage consumed in Bhutan. Ara is made from rice, maize, millet, or wheat, and may be either fermented or distilled. The beverage is usually a clear, creamy, or white color.

Ara is most commonly made from rice or maize at private homes or farms. Ara may be either fermented or distilled, and in Bhutan is only legally produced and consumed privately. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan. Previously, private individuals sold ara through shopkeepers despite the prohibition and faced a harsh government crackdown. However, because Ara returns far more profit than other forms of maize, many Bhutanese farmers have pressed for legal reform. The Bhutanese government, meanwhile, is intent on discouraging excessive alcohol consumption, abuse, and associated diseases through taxation and regulation.

Ara is also produced for religious purposes, especially in eastern Bhutan, where it serves as a Lhasoel offering on certain auspicious days. Ara is also believed to chemically ward off snakes, and is sometimes carried by children for protection.

Through government efforts to reduce ara production and consumption in Lhuntse District, eastern Bhutan, locals conceded something should be done to curb the distinctly eastern Bhutanese tradition of heavy drinking. The government's strategy is to reduce ara production and consumption gradually until it is eliminated. Alcoholism and ara production have been notable topics of political discussion Bhutan, especially at the local level.

Ara is usually consumed hot. It may be served neat, with smooth additives like butter and poached egg, or with chunky additives like scrambled egg and rice.

Bumthang Putta ---> The Local Noodles of Bumthang

Japan have Udon and Korea have Kimchi noodles or so. Bhutan have The Bumthang Putta :) hehe

Well Bumthang Putta is made out of Buckwheat grown in Bumthang,Bhutan .... i love this noodle but sadly i remember eating it when i was young or back in olden days but i felt that i should bring back whats in the past as now Bumthang brought back the Buckwheat cultivation :)

A Bumthaap woman making the Putta

Ingredients: 1 bunch large scallions [about 4 ounces, 110g]. 1 small onion [2 ounces, 55g], peeled and quartered  1 medium tomato [about 5 ounces, 140g], quartered  3 large eggs  Salt and freshly ground black pepper  1 tablespoon vegetable oil                 Method: 1/2 pound [230g] Japanese buckwheat noodles (soba), available at some supermarkets  and most oriental food stores. Cook according to package instructions until tender.  (Alternatively you may like to make your won noodles and the recipe and method is at  the end of this instruction.) Slice the scallions  thinly [2mm]. Set aside.  Chop the onion coarsely. Set aside.  Chop the tomato. Beat the eggs in a bowl with salt and pepper to taste. Heat 1 teaspoon oil in a nonstick  10-inch [25 cm] skillet over medium-high heat, add the eggs, and cook,  tilting the skillet to let the uncooked egg flow underneath the omelet,  until set, 2 to 3 minutes. Invert onto a cutting board and cut into 1/4-inch [6mm] strips. Cook the onion in the remaining 2 teaspoons oil in the skillet over moderate heat, stirring, until browned, 3 to 5 minutes. Add the scallions and tomato and cook until softened,  about 3 minutes. Add the noodles and egg strips and toss carefully over low heat until heated through. Option: Dough for making your own pasta. 1 cup all-purpose flour [5 ounces, 140g]  1/4 cup buckwheat flour [2 ounces, 40g]  1 teaspoon salt  2 large eggs, lightly beaten  1 tablespoon water  All-purpose flour, for dusting To make the dough, combine the flours and salt in the work bowl of a food processor fitted  with the metal blade. With the motor running add the eggs and water through the feed tube  and process until the dough forms a ball. Dust the ball with flour. Quarter the dough, dust with flour, and wrap 3 pieces in plastic wrap to prevent drying out.  Roll out the remaining piece with a pasta machine according to the manufacturer's instructions,  down to the second lowest setting, dusting with flour occasionally to prevent sticking.  Lay the sheet on a rack or a lightly floured surface until dry but not brittle, about 10 minutes, turning once.  Meanwhile, roll out the remaining dough and dry in the same manner. Use the finest cutter to cut the dough into noodles. Spread the noodles on a clean towel to dry for 15 minutes. Cook the noodles in a saucepan of boiling water until just tender, about 1 minute.  Drain and rinse under cold water.

K5 ---> The Premium Spirit Whisky

Brand of Kingdom Bhutan

K5 Premium Spirit Whisky is a special blend of 8- and 12-year old vatted malts mixed with the finest grain whiskies and natural spring water from the Kingdom of Bhutan. With its slight sweet and peaty taste it has a pleasant and unique taste whether served neat, on the rocks, or in one of its signature mixed drinks recipes such as "K5 Dream" which is a favorite with men and women of discriminating taste. These are the "REAL" Highlands thousands of feet above sea level in the Himalayas. K5 Premium Spirit Whisky is bottled and labeled by hand in Bhutan. The Kingdom of Bhutan, nestled in the southern range of the Himalayas, measures progress in terms of GNH (Gross National Happiness) versus the rest of the world which measures progress in GDP (Gross Domestic Product). Bhutan’s national motto is “Where Happiness Is a Place.” Manhattan with K5 Premium Spirit Whisky 2 1/2 oz. K5 Spirit Whisky 3/4 oz. Sweet Vermouth 1 Dash Bitters 1 Maraschino Cherry Combine the K5, vermouth and bitters with 2 or 3 ice cubes in a mixing glass. Stir gently, so as to not bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass. Strain the K5 mixture over the cherry and enjoy. For a little extra zest, add a twist orange peel by rubbing the cut end of the peel against the glass and twisting it over the drink to release the oils. Do not drop it in. *Info Courtesy from http://www.spiritsofbhutan.com/