Kazun Ywek Thoke (Watercress Salad)

Kazun Ywek Thoke (Watercress Salad) Recipe from Myanmar | Vegetarian Food

Region / culture: Myanmar | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kazun Ywek Thoke, also known as Watercress Salad, is a traditional Burmese dish that is both flavorful and nutritious. This salad is a perfect combination of fresh watercress, savory seasonings, and a hint of spice, making it a refreshing and satisfying dish.

History

Watercress has been used in traditional Burmese cuisine for centuries, known for its crisp texture and peppery flavor. Kazun Ywek Thoke is a popular salad in Myanmar, often served as a side dish or appetizer. The combination of ingredients in this salad reflects the diverse flavors of Burmese cuisine, with influences from neighboring countries such as China and India.

Ingredients

3 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, sliced
1.5 tbsp sesame seeds
2 scallions, thinly sliced
1 tsp crushed red pepper, or to taste
2 tbsp soy sauce
1.5 tbsp granulated sugar
salt to taste
2 tbsp white vinegar
0.5 tsp freshly ground black pepper
2 bunches watercress, rinsed and trimmed into 1 inch lengths

How to prepare

1. Heat oil in a skillet over medium heat. Sauté the onion and garlic until golden, about 5 minutes. Remove from heat and set aside.
In a dry skillet, toast sesame seeds over medium-low heat until fragrant, about 3 minutes, stirring constantly to avoid burning. Remove from heat and set aside.
2. Combine the sautéed onion and garlic with scallions, crushed red pepper, soy sauce, sugar, salt, vinegar, and black pepper, stirring well to mix. Add watercress and toss again to coat the leaves. Garnish with sesame seeds and serve.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute the watercress with arugula or spinach for a different flavor profile.
Drizzle with a sesame oil and lime dressing for extra flavor.

Cooking Tips & Tricks

Be sure to rinse the watercress thoroughly to remove any dirt or debris before trimming it into 1-inch lengths.

- Toasting the sesame seeds before adding them to the salad will enhance their nutty flavor.

- Adjust the amount of crushed red pepper to suit your spice preference.

- Toss the salad just before serving to ensure that the watercress stays crisp and fresh.

Serving Suggestions

Kazun Ywek Thoke can be served as a side dish or appetizer alongside other Burmese dishes such as Mohinga (fish noodle soup) or Burmese curry. It pairs well with steamed rice or noodles.

Cooking Techniques

Sauté the onion and garlic until golden to enhance their sweetness.

- Toast the sesame seeds to bring out their nutty flavor.

- Toss the salad gently to ensure that the watercress is evenly coated with the dressing.

Ingredient Substitutions

Substitute soy sauce with tamari for a gluten-free option.

- Use honey or maple syrup instead of granulated sugar for a natural sweetener.

- Replace white vinegar with rice vinegar for a milder flavor.

Make Ahead Tips

You can prepare the dressing and toast the sesame seeds ahead of time, but toss the salad just before serving to keep the watercress crisp.

Presentation Ideas

Garnish the salad with additional sesame seeds and sliced scallions for a pop of color and texture. Serve in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Kazun Ywek Thoke pairs well with a light and refreshing beverage such as green tea or a crisp white wine. It also complements dishes with bold flavors such as spicy curries or grilled meats.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to refresh the flavors.

Nutrition Information

Calories per serving

Each serving of Kazun Ywek Thoke contains approximately 150 calories.

Carbohydrates

Each serving of Kazun Ywek Thoke contains approximately 10 grams of carbohydrates.

Fats

Each serving of Kazun Ywek Thoke contains approximately 10 grams of fats.

Proteins

Each serving of Kazun Ywek Thoke contains approximately 5 grams of proteins.

Vitamins and minerals

Watercress is a rich source of vitamins A, C, and K, as well as minerals such as calcium and iron.

Alergens

This recipe contains soy sauce, which may contain soy and wheat allergens.

Summary

Kazun Ywek Thoke is a nutritious salad that is low in calories and high in vitamins and minerals. It is a great source of antioxidants and fiber, making it a healthy addition to any meal.

Summary

Kazun Ywek Thoke is a delicious and nutritious watercress salad that is easy to make and full of flavor. With a combination of fresh ingredients and savory seasonings, this Burmese dish is sure to be a hit at your next meal. Enjoy the crisp texture and peppery taste of watercress in this refreshing salad!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Kazun Ywek Thoke, a traditional Burmese watercress salad. It was given to me by a dear friend who had just returned from a trip to Myanmar, and I was immediately entranced by the simple yet exotic ingredients that went into making this dish. As someone who has always been passionate about cooking and discovering new recipes, I knew that I had to try my hand at making this unique salad.

My journey with this recipe began with a trip to the local Asian market to gather all the necessary ingredients. I was met with rows upon rows of unfamiliar vegetables and spices, each one more intriguing than the last. I carefully selected crisp watercress, vibrant cherry tomatoes, fragrant cilantro, and crunchy peanuts, all of which would come together to create the perfect balance of flavors and textures in the salad. I also picked up a few more specialized ingredients, such as fish sauce, lime juice, and chili flakes, that would give the dish its distinctive Burmese flair.

Back in my kitchen, I set to work on preparing the salad. I washed the watercress and cherry tomatoes, chopped the cilantro and peanuts, and mixed together a flavorful dressing of fish sauce, lime juice, and chili flakes. As I tossed everything together in a large bowl, I couldn't help but marvel at the vibrant colors and fresh aromas that filled the room. I knew that this salad was going to be something truly special.

As I took my first bite of the Kazun Ywek Thoke, I was transported to a faraway land, where the flavors of Myanmar danced on my taste buds. The crisp watercress provided a refreshing crunch, while the cherry tomatoes added a burst of sweetness. The cilantro lent a fragrant herbaceousness to the dish, while the peanuts and dressing gave it a rich and savory depth. Each bite was a symphony of flavors, perfectly balanced and utterly delicious.

I couldn't wait to share this recipe with my friends and family, who were equally impressed by the unique combination of ingredients and flavors. They marveled at how such simple and humble ingredients could come together to create something so complex and satisfying. As I watched them enjoy the salad, I felt a sense of pride and accomplishment knowing that I had successfully recreated a taste of Myanmar in my own kitchen.

Over the years, I have continued to make Kazun Ywek Thoke for special occasions and gatherings, each time tweaking the recipe slightly to suit my own tastes and preferences. I have added more chili flakes for a spicier kick, or experimented with different types of nuts for added crunch. No matter how I choose to adapt the recipe, one thing remains constant - the joy and satisfaction that comes from sharing a delicious and unique dish with those I love.

As I reflect on my journey with this recipe, I am reminded of the power of food to connect us to different cultures and traditions. Through the simple act of cooking and sharing a meal, we are able to bridge gaps, break down barriers, and create lasting memories with those around us. I am grateful for the opportunity to have learned how to make Kazun Ywek Thoke, and for the experiences and friendships that have come from sharing this special dish. Cooking has always been a passion of mine, and I am so grateful for the opportunity to continue learning and growing as a chef, one recipe at a time.