Burmese Pennywort Salad (myin kwa ywet thoke)
This Burmese pennywort salad recipe, or myin kwa ywet thoke in Burmese, makes a single serving on its own, but it is meant to be served as part of a larger spread of Burmese dishes. The ingredients can easily be doubled and quantities are forgiving of inaccuracy – experiment and add more or less of the flavours you enjoy, but don’t skimp on the oil. If you don't have shallot oil, which is the oil left after deep frying shallots, you can also use garlic oil or sesame oil.
Servings: 2 servings, as part of a larger spread with rice
Ingredients
- 30 grams pennywort leaves about 2 lightly packed cups
- handful cherry tomatoes halved or sliced
- 2 tablespoons thinly sliced shallot soaked in cold water for 10 minutes and drained
- 1 teaspoon toasted and ground fermented soybean cakes tua nao
- 1 teaspoon shallot oil you can also use garlic oil or a combination of the two
- 1 teaspoon crushed roasted peanuts
- ½ teaspoon light soy sauce
- ½ teaspoon lime juice
- ½ teaspoon toasted sesame seeds optional
- ⅛-¼ teaspoon sugar
- 2 teaspoons fried shallots
Instructions
- Rinse the pennywort leaves and leave to mostly dry (or throw ‘em in a salad spinner). Combine all of the ingredients except the fried shallots in a bowl and mix by hand (a technique utilised in Burmese salad-making), massaging the leaves until they are well coated with dressing. Taste for seasoning and add salt, more soy sauce, and/or more lime juice if necessary. Serve sprinkled with the fried shallots.