| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Swiss |
Burma, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
|
Clove garlic, chopped fine |
| 1 |
lb |
Fresh squids, dressed, cut into 1/2-inch round slices |
| 1/4 |
lb |
Dandelion greens, green leaves only, halved |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”