Bamyeah (Okra Stew With Sunwhite Vermicelli Rice) Recipe

Posted on
 melt the butter or ghee over medium heat and add the vermicelli pasta stirring it for Bamyeah (okra stew with Sunwhite vermicelli rice) Recipe
Bamyeah (okra stew with Sunwhite vermicelli rice)

INGREDIENTS 

2 cups Sunwhite Jasmine/aromatic rice, rinsed and drained
150 g vermicelli pasta
2 tablespoons butter/ghee
1 litre water
1 teaspoon salt

For the okra stew:

500 g okra, rinsed and drained
500 g beef, minced
2 cubes beef stock
1 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup lemon juice
1 teaspoon mint, dried
½ teaspoon coriander, ground
Salt and pepper

METHOD

For the vermicelli rice:
In a saucepan, melt the butter or ghee over medium heat and add the vermicelli pasta stirring it for 3 to 4 minutes till it becomes golden brown. Add 2 to 3 cups of water along with the rice and a teaspoon of salt and stir the mix gently to combine it with pasta.

Cover the saucepan, turn up the heat, and bring the mix to a boil. When the water starts boiling, reduce the heat and simmer for 10 to 15 minutes till the water runs dry and the rice is cooked.

For the okra stew:
Add half of the oil in a large saucepan over medium heat and fry the okra for 5 to 10 minutes until it becomes soft then turn off the heat.

In a different pan, add the rest of the oil and fry the onions over medium heat for 3 to 4 minutes until they are soft and golden.

Stir in the garlic, beef, mint, coriander, salt and pepper and keep stirring the mix for 5 to 10 minutes till the meat turns brown. Reduce the heat and mix in the tomato, tomato paste, and one cube of the beef stock.

Simmer for 10 to 12 minutes till the liquids run dry then pour the meat mixture in the pan containing the fried okra.

Add the lemon juice and the second cube of the beef stock and cover the pan. Simmer over low heat for 40 to 45 minutes (you can also bake it in the panggangan at 160 Celsius degrees).

Serve hot with the vermicelli rice.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *