Pyi-gyi Nga Kazun Ywet (Squid and Dandelion)

Serving Size: 4

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts 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
  • 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.
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

copyright 2008