Nga Shik Kyaw (Stir-fried Eel)

A jewel of a different sort from Mogok.

Nga Shik Kyaw (Stir-fried Eel)

A Taste of Shan

1 clove of garlic, peeled and crushed
1/2 a small eel, skinned, excess fat and bones removed, cut into 1.5cm pieces
1/2 a small head of cauliflower, cut into florets
1/8 tsp anise seed
1/8 tsp fish sauce
1.5 bird's eye chillies, finely chopped
Turmeric powderA Taste of Shan
Salt and pepper to taste
1 cup of bean sprouts, coarsely chopped
1 tbsp coriander leaves, chopped

• Season the eel slices with turmeric powder, salt and pepper.
• Heat some oil in a pan and fry the eel for about 2.5 mins per side.
• Remove and set aside.
• Fry garlic in oil over medium heat until fragrant.
• Toss in the cauliflower and stir-fry for 5 mins.
• Next, add the anise seed, fish sauce, chillies, a pinch of turmeric powder and salt to taste.
• Pour in about 2-3 tbsp of water and cover the wok.
• Cook until cauliflower is just tender.
• Toss in the fried eel and bean sprouts and fry uncovered for 1-2 mins.
• Remove from heat and garnish with cfilantro.

(Recipe from here)