Recipe#3472

Title: U PONNYA'S NWA MEE HINGA (OXTAIL & WATERCRESS)

  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

   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.