Contact Us

Shakam Paa

Sun Dried Beef with chilli and seasonal vegetable

Shakam Paa is a traditional Bhutanese dish that features dried beef, known as “shakam,” cooked with a medley of spices and vegetables, particularly radishes but any in season Vegetable that provides a contrasting unami is used. This dish is celebrated for its robust flavors and is often enjoyed with Bhutanese red rice. The combination of tender, flavorful dried beef and the aromatic spices creates a comforting meal that epitomizes the heartiness of Bhutanese Food.

Shakam Paa -Bhutanese Dried Pork with Red Chillies and vegetables

Price - ฿320

Order through Line

History of Shakam Paa

A Brief History:
Shakam Paa translates to “dried beef with radish” in Dzongkha, the official language of Bhutan. This dish showcases the traditional practice of drying and preserving meat, which has been a staple in Bhutanese cooking for centuries. The method of drying meat allows it to be stored for longer periods, making it an essential part of the diet, especially in rural areas where access to fresh meat may be limited.

The use of shakam in cooking reflects the resourcefulness of Bhutanese culinary traditions, where every part of the animal is utilized and preserved. Shakam Paa is often associated with communal gatherings and celebrations, symbolizing the warmth and hospitality of Bhutanese culture.

As Bhutanese cuisine continues to gain recognition, Shakam Paa remains a beloved dish, connecting people to their heritage and showcasing the unique flavors of the Himalayan region.

Nutritional Value of Shakam Paa

Nutrient

Range

Calories

500

Protein

40g

Fat

30g

Carbohydrates

20g

Fiber

-

Sodium

-

Dietary Information:
A serving of Shakam Paa (about 300g) contains:

  • Calories: Approximately 500-600 calories
  • Protein: Roughly 40 grams
  • Fat: About 30 grams
  • Carbohydrates: Approximately 20 grams
  • Sodium: Varies based on salt usage

This dish is rich in protein and provides a hearty meal option, though it is advisable to consume it in moderation due to its fat content.

Health Benefits:
Shakam Paa offers several health benefits due to its wholesome ingredients:

  • High-Quality Protein Source: The dried beef provides a substantial amount of protein, essential for muscle growth and repair.
  • Iron-Rich: Dried beef is a good source of iron, which is important for oxygen transport in the blood and overall energy levels.
  • Nutrient-Dense Radishes: Radishes are low in calories and high in vitamins, minerals, and antioxidants, contributing to immune health and digestion.
  • Spices for Health: The use of ginger and garlic adds anti-inflammatory properties and supports digestive health.

However, it is important to consider portion sizes and balance this dish with plenty of vegetables and whole grains for a well-rounded meal.

How to make Shakam Paa?

How to Make Shakam Paa:
Preparing Shakam Paa is a straightforward process that results in a flavorful and satisfying meal. Here’s a traditional recipe to try:

Ingredients:

  • 500g dried beef (shakam), thinly sliced
  • 2 cups radishes, thinly sliced
  • 1 large onion, finely chopped
  • 4-5 green chilies, sliced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Preparation Steps:

  1. Prepare the Dried Beef: If you’re using store-bought dried beef, soak it in warm water for a few hours or overnight to soften. Drain and cut into thin strips.
  2. Sauté the Aromatics: In a large pan or wok, heat vegetable oil over medium heat. Add chopped onions and sauté until they become translucent.
  3. Add Ginger and Garlic: Stir in minced ginger and garlic, sautéing until aromatic.
  4. Spice it Up: Add turmeric powder and red chili powder, mixing well to coat the onions with the spices.
  5. Incorporate Dried Beef: Add the sliced dried beef to the pan. Stir-fry until it’s well-cooked and has absorbed the flavors of the spices.
  6. Add Radishes: Stir in the thinly sliced radishes and green chilies, cooking until the radishes begin to soften.
  7. Season and Garnish: Season with salt to taste and garnish with freshly chopped cilantro. Serve hot with Bhutanese red rice.

Cooking Time: Approximately 30-40 minutes.

Bhutan Kitchen

Company

Bhutan

Contact Us

Facebook X-twitter Instagram Linkedin