Pennywort Salad Recipe (Myin khwa ywet thoke)

Pennywort leaves: Fresh, washed, and chopped leaves that form the base of the salad.

Toasted sesame seeds: Adds a nutty flavor and a bit of crunch to the salad.

Crushed peanuts: Provides a rich, nutty taste and additional texture.

Fish sauce: A salty, umami-rich liquid that enhances the overall flavor.

Lime juice: Freshly squeezed to add a tangy and refreshing note.

Garlic: Minced to bring a sharp, aromatic depth to the dish.

Chili flakes: Adds a spicy kick to balance the flavors.

When preparing pennywort leaves, ensure they are thoroughly washed to remove any dirt or impurities. To enhance the flavor of the toasted sesame seeds and crushed peanuts, you can lightly toast them in a dry skillet over medium heat until they are golden brown and fragrant. This will add a deeper, nuttier flavor to your salad.

• pennywort leaves - Substitute with baby spinach: Baby spinach has a similar texture and mild flavor that can mimic the fresh taste of pennywort leaves.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar nutty flavor and crunch.

• crushed peanuts - Substitute with crushed cashews: Crushed cashews offer a comparable texture and a slightly sweet, nutty taste.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor, though it lacks the fishy undertone of fish sauce. Add a bit of seaweed for a closer match.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and citrus flavor that can replace lime juice.

• minced garlic - Substitute with garlic powder: Garlic powder can provide the garlic flavor, though it is less pungent. Use about half the amount.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in slightly smaller quantities.

• To keep your pennywort salad fresh, store it in an airtight container. This helps to maintain the crispness of the pennywort leaves and prevents them from wilting.

• Place a paper towel at the bottom of the container before adding the salad. This will absorb any excess moisture, keeping the salad fresh for a longer period.

• Store the container in the refrigerator. The cool temperature will help preserve the pennywort leaves and other ingredients, ensuring they stay fresh and flavorful.

• If you plan to store the salad for more than a day, consider keeping the dressing separate. Mix the fish sauce, lime juice, minced garlic, and chili flakes in a small jar and add it to the salad just before serving. This prevents the pennywort leaves from becoming soggy.

• For freezing, note that pennywort leaves do not freeze well due to their high water content. Freezing can cause them to become mushy and lose their texture. It is best to enjoy the salad fresh.

• If you must freeze, consider freezing only the toasted sesame seeds and crushed peanuts. Store them in a freezer-safe bag or container. When ready to serve, simply thaw and add them to freshly prepared pennywort leaves.

• Label your containers with the date of preparation. This helps you keep track of how long the salad has been stored and ensures you consume it while it is still fresh.

• When ready to serve, give the salad a quick toss to redistribute the dressing and ensure all ingredients are well mixed. Enjoy the vibrant flavors and textures of your pennywort salad!

• Gently warm the pennywort salad in a non-stick pan over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the pennywort leaves as they can lose their fresh texture.
• Alternatively, place the salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture and microwave on low power for 30-second intervals, stirring in between, until just warmed through.
• If you prefer a cold salad, simply let it come to room temperature. This method preserves the crunch of the peanuts and the freshness of the pennywort leaves.
• For a slight twist, you can refresh the salad by adding a splash of lime juice and a sprinkle of chili flakes before serving. This will revive the flavors and give it a zesty kick.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: A sharp tool used for chopping the pennywort leaves.

• Cutting board: A flat surface used to chop the pennywort leaves.

• Measuring spoons: Tools used to measure out the fish sauce, lime juice, and other ingredients accurately.

• Garlic press: A tool used to mince the garlic clove efficiently.

• Tongs: A utensil used to toss and mix the salad ingredients together.

• Serving plate: A dish used to present and serve the salad.

Pre-wash and chop: Wash and chop the pennywort leaves in advance and store them in an airtight container in the fridge.

Use pre-toasted seeds: Buy toasted sesame seeds to save time on toasting them yourself.

Crush peanuts ahead: Crush the peanuts in bulk and store them for future use.

Pre-mix dressing: Combine fish sauce, lime juice, minced garlic, and chili flakes in a jar and refrigerate. Shake well before using.

Batch prep: Prepare larger quantities of the salad and store in portions for quick meals.