Myin Kwa Ywet Thoke

Burmese Pennywort Salad

LOOK FOR ASIAN Pennywort, also known as Gotu Kola, at an Asian produce store. If you can’t find Pennywort, I’ve also made the salad with flat leaf parsley, watercress or a mix of both. It’s not Burmese but it’s still delicious!

Fresh Pennywort Leaves a generous handful, washed and patted or spun dry

Shredded Cabbage ½ cup

Vegetable Oil 4 Tbs, divided

Garlic 1 clove, very thinly sliced

Shallot 1, very thinly sliced

Red Onion N 1/4, thinly sliced ol and soaked in cold water for 10 minutes

Roasted Peanuts crushed, 1 tsp

Lime Juice of half a lime

Toasted Sesame Seeds ½ tsp

Toasted Sesame Oil ½ tsp

Fermented Bean Paste1 ½ tsp

Sugar a pinch Fish Sauce 1 tsp

1 PUT the red onion slices into the water to soak.

2 IN a very small saucepan, heat 2 Tbs of the vegetable oil. Add the sliced garlic and fry gently until the garlic is completely golden. Drain the garlic and remove to a paper towel. Save the oil. Repeat the process using the remaining vegetable oil and the sliced shallot.

3 PUT all the other ingredients in a salad bowl. Add the fried garlic and shallots, along with 1 tsp each of their oil. (Save the rest of the oil for another use).

4 MIX the salad well, or do as the Burmese do and use your hands to massage the leaves with the dressing. Taste and adjust for seasoning with more lime juice, fish sauce or sugar, to your liking.

5 EAT at once. 1 Also called taucu or taucheo. Look for Sinsin or Yeo’s brand in an Asian supermarket. You can also use Japanese miso in a pinch.