Pyi-gyi Nga Kazun Ywet (squid & Dandelion S Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 Clove: garlic, chopped fine
1 lbs: Fresh squids, dressed, cut into 1/2-inch round slices
1/4 lbs: Dandelion greens, green leaves only, halved
Directions:
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
Source from luhu.jp
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
Source from luhu.jp