U Ponnya's Nwa Mee Hinga (Oxtail & Watercress

* Exported from MasterCook *

U PONNYA'S NWA MEE HINGA (OXTAIL & WATERCRESS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Oxtail, divided into
-sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into
-stems

The combination of oxtail and watercress gives the
soup a rather unconventional flavor and makes it a
fine luncheon dish. It is reputed to be nourishing for
nursing mothers. Watercress is specified, as
substitute for the traditional green known as 'chaste
leaf' or 'Indian wild pepper' (Vitex trifolia),
kyaung- ban in Burmese.

1. Broil the oxtail in a gas or electric broiler
until well roasted and slightly charred, about 15
minutes. Better still, barbecue over charcoal to
impart a slightly smoked flavor.

2. Put everything except the watercress into a pan,
and bring to a boil. 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.

3. Add the watercress, cover the pan, and cook for 3
minutes more.

Serve hot.

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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