Pennywort salad with soybean paste recipe
- Cuisine: Burmese
Ingredients1 bunch Pennywort leaves
Saw leaves (or coriander)
2 Garlic clove
1 Red onion, sliced
1 large tomatoes
3 birdseye chillies
3 heaped tsp fermented soybean paste (Nawhpu paste)
1 tsp salt
1 lemon or lime
PreparationRinse pennywort leaves and saw leaves thoroughly with water and chop. And place in serving bowl.
Slice onion finley and rinse in bowl of cold water. Slice tomatoes into fine pieces and chop chillies and crush the garlic. Add the drained onion, tomatoes, chillies and garlic to the herbs. Then add the soybean paste and salt.
Mix altogether with your hand. Squeeze enough lemon or lime juice to taste and mix thoroughly.
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In a pickle
If you want to pickle your own fish or cucumbers, it’s essential your jars and lids are properly sterilised before sealing to avoid spoilage. Preheat the oven to 120°C and line a baking tray with a clean tea towel. Wash the jars and lids in hot soapy water, then place in a large saucepan of cold water and bring to the boil over high heat. Reduce the heat to medium and simmer gently for 10 minutes. Using metal tongs, carefully remove the jars and lids from the water and place upside down on the lined tray. Place in the oven for 15–20 minutes or until dry. Alternatively, place the jars and lids in the dishwasher and run on the hottest cycle. This is a good option if you’re using rubber seals or plastic lids. As a rule, hot preserves should go into hot jars and cold preserves into cold jars.
Formaggio (cheese) falls into two main categories sweet (dolce) or with bite (picante).