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Recipe Name: Amehnat (country Style Beef) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Onion, chopped fine
1 Garlic clove, chopped fine
1/2 Inch fresh ginger, chopped
1 Teaspoon(s) Dried hot red chili flakes
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Fish sauce, nam pya ye
1/4 Teaspoon(s) Ground Turmeric
1 Tablespoon(s) Corn or peanut oil
1 Pound(s) Boneless beef chuck, cut
into 2-inch cubes
1 Cup(s) Water
1 Stalk lemongrass, cut into 4
pieces lightly pounded
1 Teaspoon(s) Tamarind paste, dissolved in
2 Tablespoon(s) Water, and strained through
a metal seive
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 586
Calories From Fat: 398
Total Fat: 44.2g
Cholesterol: 118.2mg
Sodium: 540.4mg
Potassium: 289.6mg
Carbohydrates: 11.6g
Fiber: 2.5g
Sugar: 2.4g
Protein: 33.6g

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