Bathup, the Signature Dish For Lockdown

I am not a foodie guy. However, lockdowns have given hell of time to explore the unexplored subjects. I have had a lot of time to complete some unfinished tasks. I did substantial reading and writing work. Listening to Tedx talk and exercise, babysitting and cooking among others. 

Let me share with you one interesting thing I had in this ongoing lockdown. I have prepared "Bathup", which I call the "signature" dish for it's taste. 

I have tasted Bathup from many different places and restaurants. The most I had was from Zangdopelri Restaurant, which is located in Hongkong Market. Thimphu. 

Nonetheless, all have tasted quite differently. It could be due to different ingredients, or different styles of making. However, the closest I came to know about the Bathup making process was from my brother during the first nationwide lockdown. Until then I never realized the process is quite simple. 

After tasting his homemade Bathup, I have always lived with dreams to prepare myself someday. I lived many moments behind just dreaming but it never happened until I locked up in another lockdown, which gave me ample time to think and prepare long over due Bathup. 

I requested my wife to guide me. In return I promised her a delicious Bathup treat. However, I made a deal to ask her again, in case I forget anything such as ingredients, quantity, timing, etc. 

With the long hanging taste of my brother's homemade Bathup, I checked the required ingredients in the kitchen. I had saag, tomato, onion, garlic, ginger and meat. I make sure there is enough Sichuan pepper [Thing-nge], which I believe is a real charm of this dish. 

I started off by making Maida dough, and then chopped saag, tomato, and onion, minced garlic and ginger and finally laid hand on meat [pork], chopped and fried. By 10 minutes everything was ready. 

Then I worked on preparing the required shape and size of the dough. I took infinitesimally slow in this step, as it required my fine hand skills, patience especially while cutting into smaller pieces. One needs to be extremely careful and delicate in this, otherwise you will mess up making nothing more than a "Maida Ball". 

After this, I added it carefully in boiling water with constant stirring. After a few minutes, everything seems on track. Then added fried ingredients with light stirring.  

It took me 25-minute, while on average the experienced, or the trained cook may take not more than 15-minute, or so. 

As much as I am concerned about the taste, I was also concerned with the presentation. So I gave my 100 percent without losing any focus. Since I don't want to disappoint my hungry wife waiting outside and ruin my hard work.

While we were having the Bathup dinner, my wife suggested that I quit my teaching job and start up a small Bathup corner in the town. While I take her idea, I am equally worried how many of us know there exists such a healthy dish. 

She said, I am the best Bathup maker. That means, my Bathup tasted not so bad, or she is simply flattering to push me inside the kitchen...