This Month’s Film: Travellers and Magicians
Cuisine: Bhutanese

Due to various influences, including my publication layout schedule, a package of gorgeous blackberries that needed to be used before they went soft, and waiting for a shipment of yak meat, the preparation sequence of the dishes on my Bhutanese menu is all out of whack. So far, I’ve made the dessert, Spiced Apple Tarts with Blackberries and Cream, and tonight, I made Jasha Maroo, a spicy chicken stew, which I served with a wild rice medley. Still to come are a pickled red cabbage and cauliflower salad, a potato cheese and chili pepper dish called Kewa Datshi, which I will serve with grilled yak steaks.

Tonight’s Jasha Maroo was very much as I expected, spicy and simple. The spice was added in the form of fresh green jalapenos. Not exactly the brilliant red ‘capsicum onum’ variety commonly used in Bhutanese food, but close enough for my sensitive palate. The rest of the ingredients include chicken thighs, garlic, ginger, onion, leek, tomato, sesame oil, xiaoshing wine, and chicken broth. A simply delicious hot pot, which, when served with the wild rice medley, makes a hearty and warming winter meal.

Send me a pair of chopsticks. Click here for details.

For questions, comments, or to subscribe to Chopstick Cinema’s monthly menu and film review, send e-mail to cheiter at thingsasian dot com