Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion, chopped fine 1 lb Boneless beef chuck, cut
1 lg Garlic clove, chopped fine -into 2-inch cubes
1/2 Inch fresh ginger, chopped 1 c Water
-fine 1 Stalk lemongrass, cut into 4
1 ts Dried hot red chili flakes -pieces, lightly pounded
1/2 ts Salt 1 ts Tamarind paste, dissolved in
2 ts Fish sauce (nam pya ye) 2 tb Water, and strained through
1/4 ts Ground turmeric - a metal seive
1 tb Corn or peanut oil

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

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