U ponnya's nwa mee hinga (oxtail and watercre
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Soups & Stews |
Rating: |
no rating. |
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Ingredients:
| 1
| lbs | Oxtail, divided into | | | -sections | | 2
| | Cloves garlic, chopped fine | | 1
| tbsp | Fish sauce (nam pya ye) | | 1/2
| tsp | Salt | | 4
| cup | Water | | 1/8
| tsp | Pepper | | | ?bn Watercress, divided into | | | -stems |
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Procedures:
| 1 | The combination of oxtail and watercress gives the soup a rather unconventional flavor and makes it a fine luncheon dish. | | 2 | It is reputed to be nourishing for nursing mothers. | | 3 | Watercress is specified, as substitute for the traditional green known as "chaste leaf" or "indian wild pepper" (vitex trifolia), kyaung- ban in burmese. | | 4 | Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. | | 5 | Better still, barbecue over charcoal to impart a slightly smoked flavor. | | 6 | Put everything except the watercress into a pan, and bring to a boil. | | 7 | Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone. | | 8 | Add the watercress, cover the pan, and cook for 3 minutes more. | | 9 | Serve hot |
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