Shakam Datshi
Shakam Datshi (shah-kahm daht-shee)
Dried Beef with Cheese
Sun-dried beef simmered with local cheese, chilies, and tomatoes until the meat is tender and coated in a luscious, spicy cheese sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak dried beef in warm water for 20 minutes to soften. Drain and cut into thin strips.
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2
Melt butter in a saucepan. Add onions and dried chilies, cook until onions soften.
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3
Add dried beef and tomatoes. Pour in water and bring to a simmer.
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4
Cook covered for 15 minutes until beef is tender.
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5
Add crumbled cheese, stir well, and cook for 5 minutes until sauce is thick and creamy.
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6
Serve hot with red rice.
Did You Know?
Shakam (dried meat) was historically a winter survival food in Bhutan, but it became so beloved that people now eat it year-round.
Chef's Notes
Equipment Tips
- heavy saucepan
- cutting board
- knife
Garnishing
sliced green chilies
Accompaniments
The Story Behind Shakam Datshi
Shakam Datshi combines two pillars of Bhutanese cuisine: preserved meat and cheese. The drying tradition dates back centuries when herders in remote valleys needed protein that could last through the long Himalayan winters.
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