Pennywort Salad

Myanmar, also known as Burma, is a country in Southeast Asia. The cuisine of Myanmar is a mix of Theravada Buddhist and Hindu influences. The cuisine is known for its use of fish products, as well as a variety of meats and vegetables.

Pennywort salad is a popular dish in Myanmar. The dish is made with pennywort, a type of herb. The pennywort is cooked in oil and then mixed with a variety of other ingredients, including onions, garlic, chili peppers, and fish sauce.

The dish is often served as a side dish or as an appetizer. It is also a popular street food in Myanmar. The taste of pennywort salad can be described as savory and slightly sweet. The dish is often spicy, due to the inclusion of chili peppers. The texture of the pennywort is similar to that of spinach.

The history of pennywort salad is unclear. However, the dish is thought to have originated in Myanmar. Pennywort salad is a popular dish among the Karen people, who are an ethnic group in Myanmar.

The dish is also popular in Thailand and Laos. In Thailand, the dish is known as yam pla duk foo. In Laos, the dish is known as tam mak hoong.

The following is a recipe for pennywort salad:

Ingredients:

1 cup pennywort, chopped

1 onion, chopped

2 cloves garlic, chopped

1 chili pepper, chopped

1 tablespoon fish sauce

1 tablespoon oil

Instructions:

1. In a large skillet, heat the oil over medium heat.

2. Add the onion, garlic, and chili pepper. Cook for 3-5 minutes, or until the onion is soft.

3. Add the pennywort and cook for 2-3 minutes, or until the pennywort is wilted.

4. Add the fish sauce and stir to combine.

5. Serve immediately.