Datshi Maku is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from Fresh Butter (“Maku” means Butter) eggs and cheese, (Datshi" means “Cheese" in the Dzongkha language of Bhutan).
Different varieties of chilies may be used-green chili, red chili, or white chili (green chili washed in hot water and sun-dried), which will be dried. The chilies are called “Ema" which is a Capsicum annuum cultivar, a form of pepper much like cayenne, poblano, ancho, or Anaheim.
The cheese in “Datshi” is homemade from the curd of cow or yak's milk. In the process, the fat is removed from the curd to make butter, and the remaining curd without fat is used to make the cheese. After the cheese is made, a watery liquid is left over, which is used as a soup that can be taken with rice. No part of the curd is wasted.
INGREDIENTS FOR DATSI MAKU-LIST OF ESSENTIAL INGREDIENTS….
1) Eggs
2) Fresh local Cheese(Datshi) /Mozzarella Cheese,
3)Fresh Butter
4)Milk
5) 1 Small spoon of Salt
6) 2 Small spoon of Chili power
Steps-
1) Smudge the fresh cheese(datshi) well,
2) Then crack the eggs and mix together,
3) Hit the pan at 1000 temperature,
4) Put the butter and let it melt,
5) Add the eggs and mix it,
6) Add the cheese(datshi)/Mozzarella Cheese,
7) Add milk, salt and chili power.
8)Steer time to time until the cheese absorbs the butter well,
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