Description Edit

Chin Baung Kyaw (Fried roselle Leaves) is a spicy vegetarian dish that goes well with rice.

Ingredients Edit

• 6 packs or bunches roselle leaves
• 2 tablespoons dried shrimp powder
• 1 teaspoon shrimp paste
• 5 dried chile or 1 teaspoon of chili powder
• 4 large or 8 small cloves of garlic
• 2 medium size onion
• ½ teaspoon turmeric
• 2 tablespoons cooking oil
• 5 ticals shredded bamboo shoots
• 5 green chile

Directions Edit

1. Pound the chile, onion and 2 cloves of garlic until mixture becomes a paste.
2. You may also put them in a blender and blend at high speed.
3. Set aside.
4. Peel remaining garlic.
5. In a bowl, combine dried shrimp powder and peeled garlic.
6. Remove the roselle leaves from the stem packs and wash leaves in cold water.
7. Wash bamboo shoots and cut into 1-inch lengths.
8. In a wok or frying pan, heat oil.
9. Put turmeric, onion, garlic, chile paste and stir.
10. When the mixture turns golden brown, add roselle leaves and stir briefly.
11. Mix shrimp paste with 1 tablespoon of water.
12. Add this to the wok or pan and stir well.
13. Next, add the bamboo shoots.
14. Add shrimp powder and stir.
15. Cook for 10-15 minutes or until leaves become dry.
16. Top with the green chile and let it cook for 3 more minutes.
17. Serve hot.