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-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
A Recipe for
Amehnat (Country Style Beef)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This Recipe for Amehnat (Country Style Beef) is one of thousands in the Recipes-to-go Beef Cookbook.
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
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Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This is a recipe for Amehnat (Country Style Beef) from the recipe cookbook of Recipes-to-go (Beef)
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Food Tip |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Eat little, sleep sound. |
| Iranian Proverb |
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
Serves: 4
Amehnat (Country Style Beef) Recipe brought to you by Recipes To-Go