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