Do not only take occasions of doing good when they are thrust upon you; but study how to do all the good you can, as those "that are zealous of good works." Zeal of good works will make you plot and contrive for them; consult and ask advice for them; it will make you glad when you meet with a hopeful opportunity; it will make you do it largely, and not sparingly, and by the halves; it will make you do it speedily, without unwilling backwardness and delay; it will make you do it constantly to your lives' end. It will make you labor in it as your trade, and not consent that others do good at your charge. It will make you glad, when good is done, and not to grudge at what it cost you. In a word, it will make your neighbours to be to you as yourselves, and the pleasing of God to be above yourselves, and therefore to be as glad to do good as to receive it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Burmese	Burma, Beef	4	Servings

INGREDIENTS

1/2	c	Onion, chopped fine
1	lg	Garlic clove, chopped fine
1/2		Inch fresh ginger, chopped fine
1	ts	Dried hot red chili flakes
1/2	ts	Salt
2	ts	Fish sauce (nam pya ye)
1/4	ts	Ground turmeric
1	tb	Corn or peanut oil
1	lb	Boneless beef chuck, cut into 2-inch cubes
1	c	Water
1		Stalk lemongrass, cut into 4 pieces, lightly pounded
1	ts	Tamarind paste, dissolved in
2	tb	Water, and strained through a metal seive

INSTRUCTIONS

This dish is known as a 'slow cook' and is prepared over wood fires in the
villages.  Keeping the pan covered and simmering slowly ensures that the
flavors are sealed in. It is a typical method of village cooking.
Marinade: 1. Mix the marinade ingredients together; pour over been, and
marinate for 15 minutes.
2.  Put the beef and marinade in a pan, add the water and lemongrass, and
stir to mix.  Bring to a boil, cover, and simmer over low heat for about 1
1/2 hours. Do not uncover the pan until beef is almost tender. Shake the
pan once or twice during this time.
3.  When the beef is tender, add the tamarind liquid; adjust the salt if
necessary.  Cook the beef for 5 minutes more.
Serve warm with rice and other dishes.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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