Description
The representative offal dish where 'stomach' and 'intestines' (hormone) of goat (Khashi) or buffalo are thoroughly washed and wok-fried on high with spices until moisture completely evaporates, becoming 'crispy and wrinkled'. Intense spices eliminate all offal odor; the more you chew, the more the sweet hormone fat and umami spread.
Restaurants serving Bhutan
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Goat stomach/intestines(or Pork tripe/intestine)
- Onion
- Green Chili
- Garlic
- Ginger
- Garam Masala
Instructions
- [Authentic Recipe]
- [Offal Prep]: Rub goat (or pork/beef) tripe and intestines repeatedly with salt and flour to completely remove slime and odor; parboil for tens of mins in turmeric water.
- Julienne offal bite-sized.
- [Stir-fry]: Heat oil, fry garlic, ginger, onion, green chili, add offal. Add cumin, coriander, garam masala, and fry patiently until offal surface is crispy.
Learn more Spice, substitutes, tips
Key spices
Garam Masala、Cumin、Coriander、Green Chili
Substitutes at Japanese supermarkets
Substitute by parboiling JP supermarket 'Pork Tripe' or 'Beef Intestine'
Pairing
Chiura (Beaten Rice) / Raksi (Traditional Liquor) / Nepali Beer
Trivia
While JP offal stews enjoy 'melting' textures, Nepali Bhutan is characterized by 'evaporating moisture until crispy'. Always on the menu at Shin-Okubo hardcore Nepali shops, where Nepali older men drink beer snacking on this.
Eating tips & etiquette
Eaten mixed with crispy Chiura (beaten rice) as an item in Samay Baji (side plate). The contrast between Chiura's crispiness and Bhutan's squishy/crispy texture is superb.
Allergen
Meat