Burmese Pyi-gyi Nga Kazun Ywet (Squid and Dandelion)
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| i love burmese food, and am looking forward to all the other recipes to be |
| posted! :) |
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| pyi-gyi nga kazun ywet (squid and dandelion) |
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| serving size: 4 |
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| 1 tsp | dried red hot chili flakes |
| 1 Tbsp | fresh lemon juice |
| 2 tsp | soy sauce |
| 1 tsp | brown sugar |
| 2 tsp | corn or peanut oil |
| 1 lb. | fresh squids, dressed, cut into 1/2-inch round slices |
| 1/4 lb. | dandelion greens, green leaves only, halved |
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| watercress and swiss chard are good substitutes for dandelion since they |
| all have a slightly bitter but appealing taste. mix the chili flakes, |
| lemon juice, soy sauce, and sugar together. let stand for 15 minutes. |
| 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. add the dandelion greens and |
| cook for 2 minutes more. do not overcook since it toughens the squid. |
| serve warm with other dishes. |
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| from: the burmese kitchen by copeland marks and aung thein, |
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| (ID: 2689) Mirror: rec.food.recipes: Fri, May 6, 2005 |