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
We are able to trace the history of written recipes way back into the distant past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, early cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient chefs used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an explosion in books on cooking, the majority of which are kept safe in private collections. The arrival of TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Amehnat (Country Style Beef) recipe.
