Shan Hkat
Kachin Ground Beef with Cilantro
This is a relatively simple recipe of ground beef mixed with herbs and chilies and then sauteed. It's often served over rice or in lettuce leaves. The trick is that it calls for one "exotic" ingredient, Vietnamese coriander. This plant goes by many names, including Laksa leaves and mahkaw nam, but I found them under "Vietnamese herbs" at my local Asian supermarket. If you can't find them, you can substitute with equal parts cilantro and mint. Personally, I don't think they gave the meat that much flavor, cilantro alone might have been tastier.
The dish was very easy to make, though I did manage to overcook it because I wasn't paying attention. It was tasty, a bit spicy (though how spicy will depend on how many chilies you use) but not particularly interesting, despite the exotic herb.
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Kachin Ground Beef with Cilantro
Ingredients
- 1/2 cup Vietnamese coriander leaves
- 1/4 cup cilantro leaves + more for garnish
- 4-7 Thai chilies, stems and seeds removed
- 2 large garlic cloves
- 1"ginger root, peeled
- 1 tsp coarse salt
- 1/2 tsp fish sauce
- 1 lb ground beef
- 3 prunes or another dried sour fruit
- 2 Tbsp oil
- 1/2 cup water
Directions
Using an electric grinder or a mortal and pestle puree together the Vietnamese coriander, the cilantro, the chilies, the garlic, the ginger root, salt and fish sauce.
Put ground beef and cilantro mixture in a bowl and mix it all together. Mix in the prunes
Heat the oil over medium-high heat in a frying pan. Add the ground beef and cook, breaking it up with a spatula, until it starts to brown. Add water, cover, turn heat down to medium and cook until the water has evaporated. Meanwhile, chop some cilantro for garnish and serve on top of the beef.
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Adapted from Chef Yak Khun's recipe in YouTube
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