Shan Recipes 1 - Yu Lee Kyeen Wan Kha!
MEAT DISHES
By Sao Tern Moeng
Nueh Gai Uup - Chicken with Gravy sauce
Nueh Gai Huung - Chicken Soy Sauce
Nueh Mu Uup - Pork with Gravy-sauce
Nueh Mu Huung - Pork Soy Sauce
Nueh Wo Uup or Hpak Leng Uup - Beef with Gravy
Nueh Luung Kon Oop - Meatballs with Gravy
Nueh Gai Uup - Chicken with Gravy sauce
4-6 servings
Ingredients:
2 pieces medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
1 teaspoon dark soy sauce
1 teapoon thin soy sauce
½ teaspoon salt (or to taste)
1 medium onion (finely chopped)
1 medium tomato (chopped)
2 cloves crushed garlic (or 1 teaspoon garlic powder)
½ teaspoon crushed ginger
3 tablespoon cooking oil
1 ½ - 2 cup water
Method
- Remove and discard skins and fat.
- Cut up the chicken into uniform sizes, about 1½ ”.
- Wash and rinse chicken pieces and put them in a bowl.
- Marinade the chicken pieces with soy sauces and set aside until ready to use.
- Heat oil in a cooking pot.
- Add onion and stir about 2 minutes till soft and pulpy. Keep lid of pot covered most of the time so that the heat is concentrated in the pot, and also the smell won't permeate all over the house.
- Add garlic and ginger, and stir for about½ minute, then add tomato and and salt, stir occasionally about 2-3 minutes till the tomato is very soft and well cooked.
- Add chicken and stir till all pieces are well covered with the cooked onion and tomato mixture.
- Add water, stir and cover pot. Cook on medium heat for about 20 - 25 minutes (if with bones, about 30 minutes).
- Stir every 5 minutes or so, so that the content won't stick to the pot, and to get an even heat.
- The chicken is ready when the contingent of the onion and tomato mixture is like an oily sauce or gravy with very little water left.
- The meat is done if it can be separated with a fork.
Length of time for cooking depends on the toughness of the meat. If meat is not tender or not done enough as desired, add about 1/4-cup water or more and cook till there is only gravy sauce left with the chicken. Refrigerated leftovers may be good for a couple of days. If kept longer, before consuming, check and see that it is not spoiled. This dish can also be frozen for later use.
Nueh Gai Huung - Chicken Soy Sauce
4-6 servings
Ingredients:
2 pieces of medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
1 ½ teaspoon dark soy sauce
1 ½ teaspoon thin soy sauce
1/2 teaspoon salt (or to taste)
3 tablespoon cooking oil
1 ½ - 2 cup water
Method:
- Remove and discard skins and fat.
- Cut up each of the chicken breast into six pieces.
- Wash and rinse chicken pieces and put them in a bowl.
- Marinade the chicken pieces with soy sauces and salt, and set-aside until ready to use.
- Heat oil in cooking pot. Add chicken and stir till all pieces are well covered with oil.
- Add water, stir and cover pot. Cook on medium heat for about 20-25 minutes (if with bones, about 30 minutes).
- Stir every 5 minutes so that the content won't stick to the pot, and to get an even heat.
- The dish is ready when there is about½ cup of oil and water mixture left.
- If more gravy is preferred, add about ¼ cup water and cook a little longer until the desired texture is reached and there is only some gravy sauce left.
The meat is done if it can be separated with a fork. Length of time for cooking depends on the toughness of the meat. If meat is not tender or not done enough as desired, add about 1/4 cup water or more and cook till there is only gravy sauce is left with the chicken. Refrigerated leftovers may be good for a couple of days. If kept longer, before consuming, check and see that it is not spoiled. This dish can also be frozen for later use.
Nueh Mu Uup - Pork with Gravy-sauce
4-6 servings
Ingredients:
8-10 pieces of pork meat (about 1 – 1½” cubes)
1 tablespoon dark soy sauce
1 tablespoon thin soy sauce
½ teaspoon salt (or to taste)
1 medium onion finely chopped (or 1 tablespoon dried onion, soaked and squeezed dry)
1 medium tomato (chopped)
2 cloves crushed garlic (or 1 teaspoon garlic powder)
1 teaspoon crushed ginger
3 tablespoon cooking oil
2- 2½ cups water
Method:
- Cut up the meat into uniform sizes, Wash and rinse the meat pieces and put them in a bowl and marinade with soy sauces.
- Heat oil in a cooking pot.
- Add onion and stir till soft and pulpy - about 2 minutes. (Keep lid of pot covered most of the time, so that the heat is concentrated in the pot, and also the smell won't permeate all over the house.)
- Add garlic and ginger and stir well for ½ minute, and add tomato and salt, and stir now and then till tomato is well cooked and soft pulpy - about 3 minutes.
- Add the pork and stir till all pieces are well covered with the cooked onion and tomato mixture.
- Add water, stir and cover pot. Cook on medium high heat for about 45 minutes to 1 hour. Stir every 10 minutes so that the contents won't stick to the pot, and to get an even heat.
- The dish is ready when the consistency of the onion and tomato mixture is like an oily sauce or gravy and there is very little water left. The meat is done if it can be separated with a fork.
Length of time for cooking depends on the toughness of the meat. If meat is still tough or not done enough as desired, add about ½ cup water and cook till there is only a gravy sauce is left. Refrigerated leftovers may be good for a couple of days. If kept longer, before consuming, check and see that it is not spoiled. This dish can also be frozen for later use.
Nueh Mu Huung - Pork Soy Sauce
4-6 servings
Ingredients:
8-10 pieces of pork meat (about 1 – 1½” cubes)
2 cloves crushed garlic (or 1 teaspoon garlic powder)
1 tablespoon dark soy sauce
1 tablespoon thin soy sauce
1/2 teaspoon salt (or to taste)
1½ teaspoon crushed ginger
3 tablespoon cooking oil
2- 2 ½ cups water
Method:
- Cut up the meat into uniform sizes, about 1 - 1½.” Wash and rinse the meat pieces and put them in a bowl and marinade with garlic, ginger, soy sauces and salt.
- Put oil in cooking pot and heat. Add meat and stir till all pieces are well covered with oil.
- Add the water, stir and cover pot. Cook on medium high heat for about 45 minutes to 1 hour.
- Stir every 10 minutes so that the content won't stick to the pot and will get an even heat.
- The dish is ready when there is about half a cup of sauce or gray left. If more gravy is preferred, shut off oven when the desired amount of gravy is left.
Length of time for cooking depends on the toughness of the meat. If meat is still tough or not cooked as desired, add a little more water and cook till there is only a gravy sauce is left. The meat is done if it can be separated with a fork. If very tender meat is preferred, add about½ cup water and cook till there is only a little gravy sauce left. Refrigerated leftovers may be good for a couple of days. If kept longer, before consuming, check and see that it has not spoiled. This dish can also be frozen for later use.
Nueh Wo Uup or Hpak Leng Uup - Beef with Gravy
sauce 4-6 servings
Ingredients:
8-10 pieces of beef (about 1 – 1½” cubes)
5-6 cloves garlic crushed (or 1 teaspoons garlic powder)
¼ teaspoon turmeric
1/4 teaspoon paprika
1 tablespoon thin soy sauce
½ teaspoon salt (or to taste)
1 medium-sized onion finely chopped
1 medium-sized tomato (chopped)
1½ teaspoon crushed ginger
4 tablespoon cooking oil
3 - 4 cups water
Method:
- Cut up the meat into uniform sizes, about 1” – 1½” cubes.
- Wash and rinse the meat pieces and put them in a bowl and marinade with garlic, ginger and soy sauces.
- Put oil in cooking pot and heat. Add onion and stir till soft and pulpy - about 2 minutes. (Keep lid of pot covered most of the time, so that the heat will be concentrated in the pot, and the smell won't permeate all over the house).
- Add turmeric and paprika and stir well.
- Add tomato and salt, and stir now and then till the tomato is well cooked and soft - about 2-3 minutes.
- Add meat and stir till all pieces are well covered with the cooked onion and tomato mixture.
- Add the water, stir and cover pot. Cook on low medium high heat for about 1 - 1½ hours.
- Stir every 10 minutes so that the content won't stick to the pot, and to get even heat.
- The dish is ready when the contingent of the onion and tomato mixture is like oily sauce or gravy and there is only little water left.
Beef is tough meet, and so it needs longer time to cook. Check and see doneness of the meat. The meat is done if it can be pierced through easily with a fork. If the tenderness is not as desired, add some water and cook till the meat is more tender and only gravy sauce is left. Refrigerated leftovers may be good for a couple of days. If kept longer, before consuming, check that it hasn't spoiled. This dish can also be frozen for later use.
Nueh Luung Kon Oop - Meatballs with Gravy
sauce 4-6 servings
Ingredients:
1 lb. ground beef
5-6 cloves crushed garlic (or 1 teaspoons garlic powder)
¼ teaspoon turmeric
1/4 teaspoon paprika
1 tablespoon thin soy sauce
½ teaspoon salt (or to taste)
1 medium-sized onion (finely chopped
2 teaspoon crushed garlic
1½ teaspoon crushed ginger
1 medium tomato (cut into small pieces)
4 tablespoon cooking oil
1 teaspoon chopped coriander
½ teaspoon salt (or to taste)
3 cups water
Method:
- Put the ground beef in a big bowl. Mix with half the amount of crushed garlic and salt and chopped coriander. When thoroughly mixed, make into 1 - 1½” size balls, tightly pressed. Set aside.
- Put oil in cooking pot and heat.
- Put in onion and stir now and then till soft and pulpy - about 2 minutes. Keep lid of pot covered most of the time, so that the heat will be concentrated in the pot, and the smell won't permeate all over the house.
- Add garlic and ginger, and stir for 1 minute.
- Blend in turmeric and paprika.
- Add tomato and stir now and then till the tomato is well cooked and soft - about 2 minutes.
- Add about ½ cup water, stir, and drop in the meatballs and stir till all pieces are well covered with the cooked onion and tomato mixture, make sure that the balls don’t break.
- Add the rest of the water, stir and cover pot. Cook on medium high heat for about 20 minutes.
- Stir every 3 or 4 minutes so that the content won't stick to the pot, and to get even heat.
- The dish is ready when the contingent of the onion and tomato mixture is like an oily sauce or gravy, and there is very little water left in the gravy. Check and see doneness of the meat. The meat is done if it can be pierced through easily with a fork.
Refrigerated leftovers may be good for a couple of days. If kept longer, check that it hasn't spoiled before consuming. This dish can also be frozen for later use. Note: This dish can also be made with ground pork, chicken, or turkey and only half the amount of garlic and ginger may be used, for these meats do not have a smell strong as beef. Use about 1½ cups water because it does not take as long as beef to cook the ground pork or chicken.
