Sicaam Paa

Sicaam Paa Recipe

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About Sicaam Paa Recipe:

Siccaam means dried beef/pork belly, for sicaam paa these are fried with dried red chilies. Bhutan has its own ingredients and combination, it is a veritable dish of Bhutan.

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  • 9 Ingredients
Ingredients
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Ingredients for Sicaam Paa Recipe

  • 4 Dry beef stripes
  • 2 ginger
  • 5 cloves garlic
  • 5 Nos dry red chili
  • As required Red chili powder
  • As required Salt
  • 1 Tomato
  • As required Olive oil/cooking oil
  • 1 white radish
Nutrition
  • 2g Fat(9.21%)
  • 4g Protein(15.90%)
  • 10g Carbs(36.21%)
  • 10g Fiber(36.31%)
  • Other(2.38%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Sicaam Paa Recipe

STEP 01

Take the dry beef and cut them into 3 inches or as per you prefer and wash it with lukewarm water.

STEP 02

Crush the garlic cloves and ginger, cut the tomato, peel the radish, and cut them.

STEP 03

Wash the dry red chili (not more than once, you don’t want it to be mushy), then slit it from the middle.

STEP 04

Take a pan then add the right amount of water. Add the small beef stripes, crushed garlic, salt to taste, and the tomato.

STEP 05

Add the small beef stripes, crushed garlic, salt to taste, and the tomato.

STEP 06

Also, add 2-3 tbsp of olive oil. Cover with a lid and put it on the stove.

STEP 07

Wait for 8-10mins then add 1tbsp red chili powder, it give a vibrant color to the dish.

STEP 08

Wait for it to bubble then add the crushed ginger and the chopped radish give it a good mix and let it look for another 5 mins.

STEP 09

Finally, add the dry red chili and keep moving with the help of a potholder or pincers and keep moving the pan.

STEP 10

Move the pan now and then, once the radish becomes slightly brown and the red chili turns brown.

STEP 11

You know your sicaam paa is ready. Tastes best if you eat it hot.