| Amehnat (Country Style Beef) - Burmese
1/2 cup of onion, chopped fine
1 large Garlic clove, chopped fine
1/2 Inch of fresh ginger, chopped
1 teaspoon of dried hot red chili flakes
1/2 teaspoon of salt
2 teaspoons of fish sauce (nam pya ye)
1/4 teaspoon of ground turmeric
1 tablespoon of corn or peanut oil
1 pound of Boneless beef chuck, cut
1 cup of water
1 Stalk lemongrass, cut into 4
1 teaspoon of Tamarind paste, dissolved in
2 tablespoons Water, and strained through |
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This dish is known as a slow cook and is prepared over wood fires in the villages. Keeping the pan covered and simmering slowly ensures that the flavors are sealed in. It is a typical method of village cooking. Marinade: 1. Mix the marinade ingredients together; pour over been, and marinate for 15 minutes. 2. Put the beef and marinade in a pan, add the water and lemongrass, and stir to mix. Bring to a boil, cover, and simmer over low heat for about 1 1/2 hours. Do not uncover the pan until beef is almost tender. Shake the pan once or twice during this time. 3. When the beef is tender, add the tamarind liquid; adjust the salt if necessary. Cook the beef for 5 minutes more. Serve warm with rice and other dishes. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
