Amehnat (country Style Beef) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onion, chopped fine
1 large: Garlic clove, chopped fine
1/2 Inch: fresh ginger, chopped fine
1 tsp: Dried hot red chili flakes,
1/2 tsp: Salt,
2 tsp: Fish sauce, nam pya ye
1/4 tsp: Ground turmeric,
1 tbsp: Corn or peanut oil,
1 lbs: Boneless beef chuck, cut into 2-inch cubes
1 cup: Water,
1 Stalk: lemongrass, cut into 4 pieces, lightly pounded
1 tsp: Tamarind paste, dissolved in
2 tbsp: Water, and strained through a metal seive
Directions:
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
Source from luhu.jp
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
Source from luhu.jp