Cara membuat
- Didihkan air. Tambahkan teh lepas; rebus 4 menit.
- Saring teh ke dalam pengaduk atau blender (atau gunakan kocokan tugas berat).
- Tambahkan mentega yak, garam, dan (jika digunakan) susu serta lada. Blender atau aduk selama 60 detik — mentega akan meleleh dan menyatu ke dalam teh.
- Hasilnya harus creamy, sedikit berminyak, dan hangat.
- Tuangkan ke mangkuk atau cangkir kecil.
- Sajikan panas. Padukan dengan roti, daging kering, atau hanya sendiri. Minuman ini esensial untuk kehidupan dataran tinggi Bhutan.
Common questions
Can Suja be made ahead?
Suja 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 12 minutes.
Is Suja spicy?
Suja 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 Suja 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 Suja to make at home?
Suja is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can Suja 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
Suja adalah teh mentega Bhutan-Tibet — pusat dari masakan ketinggian Himalaya. Kandungan lemak yang tinggi memberikan kalori esensial untuk cuaca dingin dan kerja fisik. Hidangan ini dibagi dengan po cha Tibet dan suutei tsai Mongolia. Tuan rumah Bhutan selalu menawarkan suja kepada tamu sebagai sambutan universal.
