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.
* 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
Take the dry beef and cut them into 3 inches or as per you prefer and wash it with lukewarm water.
Crush the garlic cloves and ginger, cut the tomato, peel the radish, and cut them.
Wash the dry red chili (not more than once, you don’t want it to be mushy), then slit it from the middle.
Take a pan then add the right amount of water. Add the small beef stripes, crushed garlic, salt to taste, and the tomato.
Add the small beef stripes, crushed garlic, salt to taste, and the tomato.
Also, add 2-3 tbsp of olive oil. Cover with a lid and put it on the stove.
Wait for 8-10mins then add 1tbsp red chili powder, it give a vibrant color to the dish.
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.
Finally, add the dry red chili and keep moving with the help of a potholder or pincers and keep moving the pan.
Move the pan now and then, once the radish becomes slightly brown and the red chili turns brown.
You know your sicaam paa is ready. Tastes best if you eat it hot.