Burmese Squid with Greens (Pyi-gyi Nga Kazun Ywet)


  • 1 tsp Dried red hot chili flakes
  • 1 tb Fresh lemon juice
  • 2 tsp Soy sauce
  • 1 tsp Brown sugar
  • 2 ea Garlic cloves, finely minced
  • 2 tsp Oil for frying (peanut, almond, corn)
  • 1 lb Fresh squid, cleaned and cut into 1/2 inch wide slices
  • 1/4 lb Dandelion greens, leaves only, sliced


  1. Mix the chili flakes, lemon juice, soy sauce, and sugar in a small bowl. Let stand for 15 minutes.
  2. Heat the oil in a wok or skillet and fry the garlic for 1 minute.
  3. Add the squid and stir-fry for 2 minutes.
  4. Add the chili/lemon mixture and continue to fry for a few seconds.
  5. Add the greens and cook for 2 minutes more or until well wilted. Do not overcook since it toughens the squid.

Source: Adapted from “The Burmese Kitchen” by Copeland Marks and Aung Thein.

I made this with a nice bunch of Swiss chard instead of dandelions, and cuttlefish instead of squid. The flavour is much more complex and interesting than the ingredient list would seem to imply. – Fresh Foodie

recipes/burmese_squid_with_greens.txt · Last modified: 2010/06/15 18:39 by Fresh Foodie
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