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 lb boneless beef chuck, cut into 2-inc, h 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 meta, l 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
Servings: 4 servings
Amehnat (Country Style Beef) Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, certainly as far back into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these ancient recipes were just very basic pictorial instructions for food preparation.
Later, we have a couple of recipe books which date from the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of those days. By the time we get to the 20th century, cooking publications are highly popular mostly due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Amehnat (Country Style Beef) recipe.
