Nswaa Bhutanese Style

Ingredients

In this Bhutanese adaptation of Nswaa, we incorporate the unique flavors and ingredients of Bhutanese cuisine. While the original Thai version may use ingredients like lemongrass and fish sauce, we replace them with Bhutanese red chilies and traditional Bhutanese spices. This gives the dish a distinct Bhutanese twist, adding a fiery heat and aromatic depth that is characteristic of Bhutanese cuisine. We alse have the original recipe for Nswaa, so you can check it out.

• 500g (1.1 lb) beef or pork, thinly sliced 500g (1.1 lb) beef or pork, thinly sliced
• 4 Bhutanese red chilies, finely chopped 4 Bhutanese red chilies, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the sliced meat, chopped Bhutanese red chilies, minced garlic, grated ginger, cumin powder, turmeric powder, vegetable oil, and salt. Mix well to ensure the meat is evenly coated with the marinade. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
2. 2.
   Heat a pan over medium-high heat and add the marinated meat. Cook until the meat is browned and cooked through, about 5-7 minutes.
3. 3.
   Garnish with fresh cilantro and serve hot with Bhutanese red rice or traditional Bhutanese bread.

Treat your ingredients with care...

• Bhutanese red chilies — Handle with caution as they can be very spicy. Adjust the quantity according to your spice tolerance.
• Ginger — Use fresh ginger for the best flavor. Peel the skin before grating.
• Cumin powder — For enhanced flavor, dry roast whole cumin seeds and grind them into a powder.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Adjust the spiciness by adding or reducing the amount of Bhutanese red chilies.
• For a milder version, remove the seeds from the Bhutanese red chilies before chopping.

Serving advice

Serve Nswaa Bhutanese Style hot with a side of Bhutanese red rice or traditional Bhutanese bread. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the cooked meat slices on a platter and sprinkle fresh cilantro on top. Serve with Bhutanese red rice or traditional Bhutanese bread on the side.