Pyi Gyi Nga Kazun Ywet Burmese Squid Salad Recipes

Steps:

• Mix the chili flakes, lime 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 and onion for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lime mixture and continue to fry.
• Add the greens and cook for 2 minutes more. Do not overcook since it toughens the squid.
• Serve warm.

Steps:

• Mix cucumber, sugar and vinegar in a bowl. Set aside.
• To toast sesame seeds, place in dry skillet over medium high heat and, stirring frequently, cook 2-3 minutes, or till seeds start to turn brown. Watch closely so they don't burn.
• Place toasted sesame seeds in food processor or mortar and pestle. Pulse to crush slightly, or if using mortar and pestle, crush slightly.
• Just before serving, mix with sesame seeds, green chiles, celery and garlic.
• Mix well and serve.

Steps:

• In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
• To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
• In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
• Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
• Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
• Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.