Goosefoot leaves ( Mue Ywat)

Once, one of my friends mentioned about how she made the salad that her husband's favorite delight. It is called salad of goosefoot leaves. It is also named as Mue Ywat in Myanmar (Burmese). That goosefoot leaves actually grow in summertime in America in the field as weeds. But it is soft and edible to make the salad in Burmese way.

In Myanmar (Burma), This type of leaf grows commonly in the middle region of Burma ( Myanmar). The place is commonly known as  A-Nyar.
That place is usually hot and dry, also there is less rainfall.

We may also be called the heartland or Myanmar because it is also the central part of Burma. In that place of "A-Nyar", There is also authentic food products that are famous for locals too.

Jaggery, Fermented Bean Paste, Tamarind, Pickled tea leaves and other wide arrays of ingredients are proudly produced for the local Myanmar people and export to other countries.

As my friend is always joking lovingly about a recipe that is related to her husband's native land, I am also very interested to make this goosefoot leaves salad that she made.

This salad is a very good side dish to pair with either meat curry or chicken curry to enjoy with cooked white rice.  The goosefoot leaves are also the good source of fiber too.

Goosefoot Leaves Salad

Ingredient

2 cups   Goosefoot leaves ( picked from the stems)
1 cup    Thinly sliced onion
1 tbsp    Fragrant oil ( Shallot )
1 tbsp   Roughly ground peanut
1 tsp      Lime Juice
1 tsp     toasted sesame seeds

Instruction

1. In the 2 qt pot, Add about 4-5 cups of water and boil.
2. Add the goosefoot leaves and stir to make them softened.
   Then strain and blanch with iced cold water to save the green color. Strain out the excess water through the strainer.
3. Cut the strained leaves into thin slices.
4. Cut the onion into the very thin slices, wash and strain.
5. In the mixing bowl, add slices goosefoot leaves, sliced onion, lime juice, ground peanut, Toasted sesame seeds, shallot oil. Then Mix all the ingredients and season salt to your own taste.
6. Transfer to the serving plate and garnish with crispy fried shallots.( It is optional to add the garnish)


Note: Prep steps for Shallot oil

1.  5 tbsp of oil in the skillet, heated over medium-high heat.
2. Then add thinly sliced shallot ( about 1/3 cup)
3. Fry the shallot with 1/2 tsp of turmeric powder till golden brown.
4. Turn off the heat and cool it in the dry ceramic bowl.