'Travellers and Magicians' Bhutanese Recipes and Photos

by Celeste Heiter, Jan 31, 2007 | Destinations: Bhutan
Jasha Maroo (Spicy Chicken Stew)

Jasha Maroo (Spicy Chicken Stew)

Jasha Maroo (Spicy Chicken Stew)
Pickled Red Cabbage with Cauliflower Florettes
Apple Blackberry Tart

This Bhutanese menu features Momo dumplings filled with ground yak, a brilliant pickled red cabbage salad, Jasha Maroo, a spicy chicken stew, and individual apple blackberry tarts for dessert.

MoMo Dumplings

1/2 pound ground yak (substitute lamb or beef)
1/2 onion, finely chopped
3 cloves garlic, finely minced
1 ounce xiaoshing (Chinese wine)
2 teaspoons flour
2 teaspoon soy sauce
1 jalapeno pepper, seeds removed, finely minced

1 package round wonton wrappers
Several large lettuce or cabbage leaves for lining the steamer basket.

Finely chop all filling ingredients and combine in a large bowl. Thoroughly mix the filling, kneading by hand until thoroughly and uniformly mixed. To fill the dumplings, place a spoonful of the filling in the center of each wonton wrapper.

Dumplings may be formed in two styles. For a half-moon shape, fold the wrapper in half over the filling and pinch the edges to seal. For a sachet style dumpling, pinch the dough into a series of tiny pleats, gathering the edge together into a tightly puckered rosette at the top.

Line a bamboo steamer or the bottom of a large skillet with lettuce or cabbage leaves. Top with a layer of dumplings and steam over boiling water for 30 minutes. If using a skillet, add just enough water to cover the bottom of the pan beneath the leaves. Check the water level frequently throughout the cooking process and replenish water as needed. Remove the dumplings from the steamer and serve immediately with dipping sauce. Makes about 2 dozen dumplings.

MoMo Dipping Sauce

1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon chili oil

Combine all ingredients in a jar with a tight fitting lid, shake vigorously and let stand for 1 hour to marry flavors.

Pickled Red Cabbage with Cauliflower Florettes

1 small head red cabbage
1/4 cup kosher salt
1 cup rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
1 tablespoon chili oil, more or less to taste
2 cups cauliflower florettes, lightly steamed

Chop the cabbage into thin strips and place in a large colander. Sprinkle with kosher salt and allow to stand for at least 2 hours. Thoroughly rinse the cabbage and transfer to a large container with a tight-fitting lid. In a measuring cup, combine vinegar, sugar, salt, and chili oil. Stir until sugar and salt are dissolved. Pour mixture over cabbage, cover and refrigerate overnight. Shake or turn the container every few hours to ensure even pickling. At serving time, transfer the cabbage to a serving dish and arrange with cauliflower florettes.  

Jasha Maroo(Spicy Chicken Stew)

2 pounds chicken, cut into 1" pieces
2 tablespoons sesame oil
3 cloves garlic, finely minced
1 onion, coarsely chopped
1/4 cup leek, rinsed and finely chopped
1 ounce xiaoshing (Chinese wine)
1 tomato, finely chopped
1 jalapeno chili, finely minced
1 cup chicken stock
1 tablespoon flour
Salt to taste

Heat the sesame oil in a large skillet or wok. Add chicken, garlic, onion and leek and saute until lightly browned. Add xiaoshing wine, minced chili pepper, and tomato and stir to blend. Dissolve flour in chicken stock and add to the pan. Stir thoroughly, cover, and simmer on low heat for about 30 minutes, until chicken is done and tender. Serves 4.

Wild Rice Medley

2 cups mixed wild and brown rice
2 tablespoons butter
1/4 cup leek, rinsed and finely chopped
1/2 onion, finely chopped
2 cloves garlic, finely minced
1 cup chicken stock
Salt and pepper to taste

Prepare the rice according to package directions in a rice cooker or large saucepan with a tight-fitting lid. Melt the butter in a large skillet or wok. Add leek, onion and garlic and saute until tender. Add cooked rice and stir to blend. Add chicken stock, reduce heat to low and simmer until stock is absorbed, about 5 to 10 minutes.  Serves 4.

Spiced Apple Tarts with Blackberries and Cream

1 package pie crust mix, prepared according to directions.
2 apples, peeled, cored and thinly sliced
3 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon cinnamon


1/2 pint whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1 package fresh blackberries

Preheat the oven to 400 degrees. Combine the sugar and cinnamon in a small bowl. Prepare the pie crust according to package instructions, roll into a thin sheet and cut into 4" rounds. Lightly grease a cupcake tin with cooking spray and line each cup with a round of pastry dough, uniformly pleated to fit. Arrange several apple slices along one side of each pastry cup, leaving a small space for the whipped cream and berries. Sprinkle the apples with with the cinnamon sugar, and bake the pastries for 15 to 20 minutes, until apples are tender and pastry is golden, checking frequently to ensure that the pastry does not overbrown. Remove from the oven and allow to cool. In a large mixing bowl, combine whipping cream, vanilla and sugar, Whip with a rotary mixer on high speed until the cream forms stiff peaks. Spoon the whipped cream over the apple tarts and top with blackberries. Makes about 12 tarts.