作法
- 將青辣椒縱切但不切斷。不丹傳統視辣椒為蔬菜,不僅作為辛辣調味。
- 於厚重鍋中加熱油。加入洋蔥片與蒜末,炒4分鐘至軟化。
- 加入縱切的青辣椒與番茄瓣。倒入300毫升水與鹽。
- 加蓋燉煮12分鐘——辣椒應軟化但仍保形。水分略收乾。
- 撥入犛牛起司,輕輕攪拌融化於湯中,形成奶香濃郁的辣椒起司醬。
- 離火後撒上香菜。搭配不丹紅米飯享用。每口皆有軟嫩辣椒與融化起司的絲絲滋味。
Common questions
Can 辣椒起司 be made ahead?
辣椒起司 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 辣椒起司?
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 辣椒起司 vegetarian or gluten-free?
辣椒起司 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 辣椒起司 to make at home?
辣椒起司 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 辣椒起司 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
辣椒起司為不丹國菜——是不丹獨有的起司辣椒傳統。不丹人視辣椒為蔬菜,每餐每人常吃10-20根辣椒。此料理反映不丹高海拔料理本色,犛牛起司在發展此料理的喜馬拉雅村莊豐沛常見。各家庭略有差異,有些加馬鈴薯(凱瓦)或菇類(沙姆)增添口感。
