Entree: Bhutan – Shakam Datshi (Dried beef cooked with soft Bhutanese cheese and fresh chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 45 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) dried salted beef strips (shakam), trimmed and cut into 1-inch (2.54 cm) pieces
- 8 oz (225 g) fresh curd-style cheese (datshi or farmer's cheese), torn or crumbled
- 4 oz (115 g) green chilies, sliced lengthwise (about 6 medium chilies)
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.2 oz (6 g))
- 2 tbsp (30 ml) vegetable oil or butter
- 1 cup (240 ml) water or light broth
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste, only if needed after soaking/desalting
- 2 cups (400 g) cooked red rice or steamed white rice for serving

Show original ingredient measurements

- 12 oz (340 g) dried salted beef strips (shakam), trimmed and cut into 1-inch pieces
- 8 oz (225 g) fresh curd-style cheese (datshi or farmer's cheese), torn or crumbled
- 4 oz (115 g) green chilies, sliced lengthwise (about 6 medium chilies)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 2 tbsp (30 ml) vegetable oil or butter
- 1 cup (240 ml) water or light broth
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste, only if needed after soaking/desalting
- 2 cups (400 g) cooked red rice or steamed white rice for serving

Instructions

1. Rinse the dried beef briefly and soak in warm water for 30–60 minutes, changing the water once to reduce excess salt; drain and pat dry. Heat oil or butter in a wide skillet over medium heat, sauté the onion until translucent, add garlic and the drained beef pieces and fry 3–4 minutes to warm through. Add water, cover, and simmer gently 20–30 minutes until the beef is tender and the sauce reduces slightly.
2. Add the sliced green chilies and the torn/crumbled cheese, stirring gently until the cheese melts into a creamy sauce and coats the beef, 3–5 minutes; season with black pepper and only a little extra salt if needed. Serve hot with red rice or steamed rice.