Ema Datshi (Bhutan)

25 mins (prep 10, cooking 15)
11 ingredients
4 servings
I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. This recipe does come from a Bhutanese source but is traditionally made with yak's cheese, which you can't currently get in the US. The substitute of feta and Danish bleu is considered an acceptable substitute if you can't get yak's cheese.

Categories:  side-dish , pasta,-rice-and-grains , peppers , <-30-mins , rice , tomato , vegetable , time-to-make , asian ,
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Serving Size (120.6 g)
Servings 4
Amount per Serving
Calories 111.57 Calories from Fat 83.43
% Daily Value *
Total Fat 9.27g 57.05%
Saturated Fat 4.95g 99.07%
Trans Fat 0.06g %
Cholesterol 28.39mg 37.85%
Sodium 296.26mg 49.38%
Total Carbohydrate 2.54g 3.39%
Dietary Fiber 0.08 g 1.26%
Sugars 1.34 g %
Protein 4.77g 38.16%
Vitamin A 134.93IU% Vitamin C 1.17mg%
Calcium 166.39mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green chilies, blue cheese, red rice