Pyi gyi nga kazun ywet (squid & dandelion salad)

Yield: 4 Servings

Measure Ingredient
1 teaspoon Dried red hot chili flakes
1 tablespoon Fresh lemon juice
2 teaspoons Soy sauce
1 teaspoon Brown sugar
2 teaspoons Corn OR peanut oil
1 Clove garlic, chopped fine
1 pounds Fresh squids, dressed, cut into 1/2-inch round slices
¼ pounds Dandelion greens, green leaves only, halved

Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and sugar together.

Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid.

Serve warm with 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

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