Cara membuat
- Panaskan minyak. Tumis potongan yak 8 menit hingga kecokelatan dalam.
- Tambahkan bawang bombay yang dipotong dadu; masak 6 menit hingga melunak dan mulai berwarna.
- Tambahkan bawang putih, jahe, dan cabai kering; aduk 90 detik.
- Tambahkan jintan dan garam. Tambahkan cabai segar dan air.
- Tutup dan rebus dengan api kecil 90 menit — yak harus empuk garpu.
- Buka tutup; masak 15 menit lagi. Hiasi dengan daun ketumbar. Sajikan dengan nasi merah.
Common questions
Can Yangsheap be made ahead?
Yangsheap is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 120 minutes.
Is Yangsheap spicy?
Yangsheap as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Yangsheap vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Yangsheap to make at home?
Yangsheap sits at intermediate difficulty — total time about 140 minutes. The ingredients are not unusual but the timing requires attention.
Can Yangsheap be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Yangsheap adalah semur daging yak khas Bhutan — yak adalah pusat dari masakan dataran tinggi Bhutan. Yak hidup di atas ketinggian 3000m; dagingnya lebih kurus dan lebih pekat daripada daging sapi. Hidangan ini dikaitkan dengan lembah-lembah dataran tinggi Bhutan seperti Bumthang.
