Today, i managed to buy 2 bunches of roselle leaves (chin baung ywet) from the wet market. I was not searching for it and did not expect to find it either. So, i was pretty happy to have spotted it :)
Next i quickly went on to buy 1 canned of shredded bamboo shoots to make an absolute appetite stimulating dish,
chin baung kyaw.
Cooking Time: 30-40 minutes
Serves : 4-5
2 bunches roselle leaves
1 small canned shredded bamboo shoots (not raw)
1 tablespoon cooking oil
1/4 tablespoon red chilli powder
1/4 tablespoon turmeric powder
1 medium sized red onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon pounded dried shrimp
6 green chillies
seasons to taste
note: I use salt for seasoning instead of shrimp paste or fish sauce. I guess my preference for using salt is influenced by my mother. My Mum told me that fish sauce will make the dish smells bad when it gets cold. It smells great when the dish is still hot or warm. Do pardon me if my word usage 'smells bad' offended anyone who uses fish sauce. We still use fish sauce occasionally in our salad. It is great in its own and one of the essential seasoning ingredients.
1. Prepare the vegetable by breaking off the leaves at the base. Washed roselle leaves and drained the water.
2. Heat up the oil in the frying pan.
3. Add the turmeric, red chilli powder, onion and garlic. Give it a stir until the onion paste becomes golden brown.
4. Add dried shrimp, roselle leaves and 1 tablespoon of water and stir well.
5. When the roselle leaves turned soft then add the shredded bamboo shoots and green chillies. Cover and simmer for about 10-15 minutes, occasionally stirring the mixture until the leaves turned into a dark reddish brown paste. It is ready when the oil has separated from the gravy.