Cara membuat
- Rendam daging sapi kering dalam air dingin selama 60 menit untuk melunakkan. Tiriskan. Potong menjadi 3cm.
- Panaskan minyak dalam panci berat. Tambahkan strip daging sapi yang sudah direndam; masak 6 menit.
- Tambahkan bawang bombay yang dipotong dadu; masak 6 menit.
- Tambahkan bawang putih, jahe, dan cabai kering; aduk 90 detik.
- Tambahkan jintan, garam, dan air. Tutup dan rebus dengan api kecil 60 menit — daging sapi harus sangat empuk.
- Hiasi dengan daun ketumbar. Sajikan dengan nasi merah.
Common questions
Can Shakam Paa be made ahead?
Shakam Paa 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 90 minutes.
Is Shakam Paa spicy?
Shakam Paa 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 Shakam Paa 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 Shakam Paa to make at home?
Shakam Paa sits at intermediate difficulty — total time about 150 minutes. The ingredients are not unusual but the timing requires attention.
Can Shakam Paa 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
Shakam paa adalah hidangan daging kering khas Bhutan — daging yang diawetkan adalah tradisi dataran tinggi Bhutan. Daging yak atau sapi dikeringkan di udara pegunungan yang dingin selama berminggu-minggu. Hidangan ini mencerminkan pastoralisme pegunungan Bhutan.
