U Ponnya's Nwa Mee Hinga

U Ponnya's Nwa Mee Hinga Recipe - Authentic Burmese Oxtail Soup

Region / culture: Burma | Preparation time: 15 minutes | Cooking time: 1 hour 5 minutes | Servings: 4

Introduction

U Ponnya's Nwa Mee Hinga is a traditional Burmese dish that features tender oxtail simmered in a flavorful broth with garlic, fish sauce, and watercress. This hearty and comforting dish is perfect for a cozy family meal or a special occasion.

History

Nwa Mee Hinga is a popular dish in Myanmar, where it is often enjoyed as a special treat during festivals and celebrations. The dish is believed to have originated in the Shan State region of Myanmar and has since become a beloved staple in Burmese cuisine.

Ingredients

1 lb (454 g) oxtail, divided into sections
2 cloves of garlic, finely chopped
1 tbsp fish sauce
0.5 tsp salt
4 cups water
0.13 tsp pepper
0.5 bunch of watercress, divided into stems

How to prepare

Broil the oxtail for 15 minutes or until it is slightly charred.
Place all the ingredients except the watercress in a saucepan and bring the mixture to a boil.
Cover the pan and let it cook over low heat for 1 hour or until the meat becomes tender.
Add the watercress and cook for an additional 3–5 minutes.

Variations

For a spicier version, add a few slices of red chili pepper to the broth.
You can also add diced tomatoes or potatoes for a heartier stew-like consistency.

Cooking Tips & Tricks

To enhance the flavor of the broth, you can add a few slices of ginger and a stalk of lemongrass.

- For a richer broth, you can simmer the oxtail for a longer period of time, up to 2 hours.

- Be sure to skim off any impurities that rise to the surface of the broth while cooking to ensure a clear and clean flavor.

Serving Suggestions

Serve U Ponnya's Nwa Mee Hinga hot with steamed rice and a side of pickled vegetables for a complete meal.

Cooking Techniques

Broiling the oxtail before simmering helps to enhance the flavor of the meat and adds a smoky depth to the broth.

Ingredient Substitutions

If you cannot find watercress, you can substitute with spinach or bok choy.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. The flavors will continue to develop over time.

Presentation Ideas

Garnish the dish with fresh cilantro or chopped green onions for a pop of color and freshness.

Pairing Recommendations

U Ponnya's Nwa Mee Hinga pairs well with a light and refreshing cucumber salad or a side of steamed jasmine rice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

2g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains fish sauce.

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories.

Summary

U Ponnya's Nwa Mee Hinga is a delicious and comforting dish that showcases the rich flavors of Burmese cuisine. With tender oxtail, fragrant garlic, and crisp watercress, this dish is sure to become a favorite at your dinner table. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for U Ponnya's Nwa Mee Hinga. It was a hot summer day in the bustling market of Yangon, Myanmar, where I stumbled upon a small food stall tucked away in a corner. The aroma of exotic spices and sizzling ingredients filled the air, drawing me in like a magnet.

As I approached the stall, a kind elderly woman named U Ponnya greeted me with a warm smile. She was dressed in a traditional longyi and wore a thanaka paste on her cheeks, a sign of beauty and protection from the sun. Her hands were busy at work, stirring a pot of simmering broth that emitted a tantalizing fragrance that made my mouth water.

"Hello, young one. Are you here to taste my famous Nwa Mee Hinga?" U Ponnya asked in a gentle voice.

I nodded eagerly, my curiosity piqued by the delicious smells wafting from her pot. U Ponnya ladled a steaming bowl of noodles and fish curry into a bowl, garnishing it with fresh cilantro and fried garlic. The first spoonful melted on my tongue, sending a symphony of flavors dancing on my taste buds. It was a perfect balance of spicy, sour, and savory, unlike anything I had ever tasted before.

"Would you like to learn how to make this dish, my dear?" U Ponnya asked, her eyes twinkling with pride.

I nodded enthusiastically, eager to unlock the secrets of this delectable recipe. U Ponnya invited me to her humble home nearby, where she shared the story of how she learned to make Nwa Mee Hinga from her own grandmother. The recipe had been passed down through generations, each cook adding their own unique touch to create a dish that was truly special.

U Ponnya guided me through the preparation process, showing me how to marinate the fish in turmeric and tamarind, and how to blend the aromatic spices for the curry paste. She emphasized the importance of fresh ingredients and patience in cooking, teaching me to trust my instincts and adjust seasoning to taste.

As we cooked together, U Ponnya shared stories of her childhood in the village, where she learned the art of traditional Burmese cuisine from her elders. She spoke of the importance of food as a way to connect with loved ones and celebrate life's moments, big and small. Her passion for cooking was infectious, and I found myself falling in love with the culinary heritage of Myanmar.

After hours of simmering, stirring, and tasting, our Nwa Mee Hinga was finally ready. U Ponnya ladled the fragrant curry over a bed of rice noodles, garnishing it with fresh herbs and a squeeze of lime. We sat down to enjoy our creation, savoring each bite in silence as the flavors danced on our tongues.

As I savored the last spoonful of Nwa Mee Hinga, I realized that cooking was more than just following a recipe. It was a way to connect with my roots, to honor the traditions of my ancestors, and to create memories that would last a lifetime. U Ponnya's Nwa Mee Hinga had not only filled my belly but also warmed my heart, reminding me of the power of food to nourish body and soul.

I left U Ponnya's home that day with a full belly and a grateful heart, carrying with me the precious gift of her recipe for Nwa Mee Hinga. It was more than just a dish; it was a piece of history, a taste of tradition, and a reminder of the joy that comes from sharing food with those we love. And as I continued my culinary journey, I knew that U Ponnya's legacy would live on in every pot of Nwa Mee Hinga I cooked for my own family and friends.