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Myanmar salad recipe for flowering salad leaves.

market shopping myanmar

In February I went to visit my youngest daughter who is teaching in Myanmar for a year.

Before we went I was told by foodie friends that the stars of Burmese cookery were perfect for people wanting to eat in a more plant based way (though not vegetarian/vegan as you will see from the recipe below)

The thing that struck me most is that many of the salads were made from things that I would have regarded as either 'past it' or 'not edible'. The flowering stems - the 'gone to seed' stage - of mustards and kale were regarded as the best bit, the leaves and trailing vines of courgettes and pumpkins harvested as much as the fruit.

These are all things which I have plenty of in the garden, too much at times, but which I have never used for cooking.

Tourist travel within Myanmar is restricted but we visited Shan state, to the beautiful area around Inle Lake. We were able to visit markets and then to cook our produce at the wonderful Bamboo Delight Cookery School in Nyaung Shwe. The top photo shows a market stand - one of dozens selling the same home grown produce - here a flowering mustard green.

market shopping myanmar

This photo is of a very similar bunch from my garden - one which I would have composted or fed to the rabbits. Now I make the following recipe.

 

Myanmar Greens Salad with crispy fried shallots.

This can be made with any tender greens - purple sprouting broccoli, kale, pumpkin leaves or any cabbagey green that has started flowering (mizuna, mustard, pack choi etc)

Burmese recipes use a few ingredients which we do not tend to have to hand - but which are easy to make and store.

1. Toasted chickpea flour - heat up a frying pan, add 8 table spoons of chickpea flour, reduce the heat and stir continuously until it begins to change colour. Make sure all the flour begins to toast. Do not let it burn. Leave to cool and put in a jar.

2. Crispy shallots/shallot oil - these are basically the same recipe separated out. Slice 5 or 6 shallots very finely and fry in 1 cup of peanut oil (or another flavourless vegetable oil) - you want them to gradually go brown and crispy, but not burn.

Take the shallots out of the oil and drain, store in a jar or storage box, then cool the oil and put into a different jar.

Ingredients.

1 lb greens cut into manageable pieces that will fit in pan.

2 tbsp chopped peanuts (blitz in a food processor or chop very very finely)

1 tbsp toasted chickpea flour

1 tbsp shallot oil

1 tbsp sliced shallots soaked in water and drained

2 tbsp lime juice

1 tbsp fish sauce

1 tsp shrimp paste/1 tbsp shrimp powder - (powder more authentic but I had paste for Thai curries in the house already and it worked fine)

Fried crispy shallots

Bring a pan of water to a fierce boil - add the greens and cook very briefly - 3 minutes should be fine for most things, and fine stems take only a minute.

Drain, then when cool enough to handle, cut greens into 5 cm pieces and arrange in a shallow bowl.

Add the raw sliced shallots to greens.

Sprinkle on the shallot oil, lime juice, the chopped peanuts, the shrimp powder/paste and the chickpea flour and use your hands to massage them evenly and lightly into the greens.

Add fish sauce to taste then sprinkle with some crispy shallots to serve.

This can be served as a side dish or with rice as a light meal.

If I was going to alter this to make it vegetarian/vegan I would replace the fish sauce and shrimp with a mix of shiitake mushrooms, fermented beans and miso using this recipe from Alice Hart (it is in her New Vegetarian cookery book)

Comments: 3 (Add)

Vanessa Dennett on April 12 2019 at 11:31

Thanks so much for sharing this recipe Jane, I'm going to have a go as soon as our onion allergic daughter has returned to uni! Next week is designated for preparing our veg beds...... so fingers crossed for reasonable weather!

Alyson Brenchley on April 12 2019 at 20:54

Must try this although will avoid the fish sauce ( allergic). X

Linda (@ocasionalscotland) on April 15 2019 at 21:35

You've inspired me to use the shooting and flowering kale in my garden - it's delicious!

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Yesterday, instead of eating lunch at my desk, I packed up soup and some bread into a backpack and headed outside.⁠⠀
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I'm sharing my favourite seasonal soup recipe in this week's newsletter - you can sign up via the link in bio or at www.snapdragonlife.com.⁠⠀
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The bread is a @katgoldin recipe (she is having an instagram bake along this weekend if you fancy making your own) and the instructions for making the beeswax wrap are on my blog.
I grew up by this sea. Perfect for introspective teenage walks, head down into the wind. 
We went for our New Year stay with my parents this weekend - beach walks, lots of dogs and extended family time. No time for introspection.
I spent yesterday afternoon at the kitchen table sorting out my boxes of vegetable seeds.⁠⠀
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Dividing them into types and sowing seasons, seeing what I have enough of (17 varieties of kale is probably enough) and what has run out. ⁠⠀
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Then I spent some time browsing through catalogues to see what new (to me) things I can try - I'm keen to try growing celery this year as it is often difficult to find organic celery in the shops and the non organic has the highest chemical input of any vegetable.⁠⠀
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Are you growing vegetables this year? Is there anything new on your list?
And suddenly it is time to get the house back to normal - I'm gradually putting obviously Christmassy things away, rearranging the bulbs, making the 'tidy spots' in the house look cared for.⁠⠀
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It was so lovely to see people signing up as Studio Members yesterday and to welcome them into the Facebook Group where this month we are talking about Dream Planning (my anti-planning system) and the way the subconscious brain can help or hinder you.⁠⠀
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This photo of Budgie, my psychopathic middle cat, was taken last January - just after she had knocked pots out of the way to clear some proper bird watching space.⁠⠀
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Yesterday morning, while the cats slept on the bed, there were 18 birds in the hedge waiting their turn to feed from the window feeder.
Happy New Year.⁠⠀
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What are you wanting to bring into your life this year? ⁠⠀
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I'm actually very anti-resolutions, my character is not good with anything structured (off the scale rebel on @gretchenrubin’s test) I also want my life to be more than ticking things off a to-do list and as soon as one exists I rebel and procrastinate. ⁠⠀
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If I write a formal plan you can be pretty sure that I will do nothing on it. If I make a resolution something drives me to go the opposite way.⁠⠀
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That is why I do something much gentler - no workbooks, lists or plans -  but it is also something which I believe is much more powerful. I call it the Dream Life Planner and it is based on guiding the subconscious brain to support rather than sabotage you. It is a simple way to make big changes in the way you live. ⁠⠀
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Happy Hogmanay.⁠⠀
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Christmas only officially became a holiday in Scotland in 1958. Before that, for 400 years, it had been a day like any other. ⁠⠀
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Here it has always been more about the gathering with friends and neighbours to see the New Year in. ⁠⠀
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Tonight we have Open House, everyone is welcome - just come on in if you are passing, there is plenty food and drink. (DM me for the address if you don't have it.)⁠⠀
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I think that it may be because Hogmanay is the main thing for me that all my decorations are light and bright, pale metallics and sprouting bulbs. This is the window seat by the stove.
Yesterday we walked from Drymen over the Conic to have lunch at the Oak Tree Inn in Balmaha.⁠⠀
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Katie took this as we headed over the brow of the hill and onto the downward part. I was looking out over Loch Lomond, with that magnificent winter sunshine on the water, congratulating myself that I was going to make it after all. (I am really not at all fit at the moment).⁠⠀
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I mentioned a couple of posts back that I was thinking of going off line for a bit over the festive season - I have noticed that tugging panicked feeling when I haven't my phone in my hand increasing, and the way seeing someone on their phone drives me to pick up mine, and even worse the repetitive scrolling when I actually want to be reading a proper book. ⁠⠀
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So I'm going to switch my phone off until 30th. ⁠⠀
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I only say this because last year a friend - also a bit of a social media addict - did this unannounced and, after a week, I was so concerned that I was on the point of texting her husband to see if she was ill/imprisoned/dead.
Today I’m going to decorate the house - plant the amaryllis in glass vases, put up the fairy lights, hang the big mercury glass baubles in the window, get the paper white narcissi our from the cool of the guest room. 
For some reason it hasn’t felt right until today, but now it feels like a family Christmas can begin. 
I’m much more of a Hogmanay person so I suspect that I’m actually decorating for the new year. 
And then I’m going to close everything down, put on the auto responders, sit with a gin and crisps by the stove and celebrate the gradual returning of the light.
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At Snapdragon we gently guide you through bringing the changing seasons into your daily life, helping you slow down, so that you can experience increased well being, calm and creativity.

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