Myanmar - Fried Roselle Leaves (Chin Baung Kyaw)

Fried Roselle Leaves 

(Chin Baung Kyaw)

Ingredients

-       6 packs/bunches Roselle Leaves (Chin Baung Leaves)

-       2 tablespoons Dried Shrimp Powder

-       1 teaspoon of Shrimp Paste

-       5 Dried Chilli or 1 teaspoon of chilli powder

-       4 Large or 8 Small cloves of Garlic

-       2 medium size Onion

-       1/2 teaspoon Tumeric (yellow powder)

-       2 tablespoons of Cooking Oil

-       5 ticals shredded bamboo shoots

-       5 Green Chillies

Directions

-       Pound chilli, onion and 2 cloves of garlic until becomes a paste and set aside. (Blend those in the blender with high speed)

-       Coarsley grind or pound dried shrimp.

-       Peel the skin of remaining garlic before mixing.

-       Shred only the leaves from the stem of Roselle packs and wash them in the cold water.

-       Wash and cut bamboo shoots into 1 inch length size.

-       Heat oil and put the tumeric and onion, garlic, chilli paste and stir until become golden brown, then add roselle leaves, and add shrimp paste mixing it with 1 tablespoon of water and stir it well.

-       Then add the bamboo shoots.

-       Also add Shrimp powder and stir.

-       Cook about 10 to 15 minutes until leaves become dry and oil can be seen.

-       Then add the remaining garlic (pounded coarsely) and green chillis (cut the chilli half way from the back) as topping and leave it for about 3 minutes.

-       The Chin Baung Kyaw will be ready to serve.