做法
- 把绿辣椒纵向划开但不切断。不丹传统把辣椒当作蔬菜使用，而不仅是调味。
- 厚锅中烧热油，加洋葱片和蒜末炒四分钟至变软。
- 加入划开的绿辣椒和番茄瓣。倒入三百毫升水和盐。
- 盖锅慢炖十二分钟——辣椒应变软但保持形状，水分略减。
- 把牦牛奶酪（或替代品）捏碎放入。轻柔搅拌至奶酪化开，形成奶香浓郁的辣椒奶酪酱。
- 离火，撒上香菜。配不丹红米饭食用。每一口都包含一段软辣椒和一缕融化的奶酪。
Common questions
Can 辣椒奶酪 be made ahead?
辣椒奶酪 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 25 minutes.
How spicy is 辣椒奶酪?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Bhutan; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 辣椒奶酪 vegetarian or gluten-free?
辣椒奶酪 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 辣椒奶酪 to make at home?
辣椒奶酪 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 辣椒奶酪 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.
文化背景
辣椒奶酪是不丹的国菜——奶酪与辣椒结合的传统是不丹独有。不丹人把辣椒当作蔬菜，每人每餐常吃十至二十根。这道菜体现了不丹高海拔的烹饪特色：牦牛奶酪在喜马拉雅村庄随处可见。各家做法略有不同，有的会加土豆（凯瓦）或蘑菇（莎姆）增加层次。
