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U Ponnya's Nwa Mee Hinga (Oxtail & Watercre

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      Title: U PONNYA'S NWA MEE HINGA (OXTAIL & WATERCRE
 Categories: Burma, Soups
      Yield: 4 Servings
 
      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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