Title: Pyi-Gyi Nga Kazun Ywet (Squid And Dandelion Stew)
Categories: Burma, Seafood
Yield: 4 servings
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 cl Garlic; chopped fine
1 lb Fresh squids; dressed, cut
-into 1/2" 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
