Chin Baung Kyaw is a popular vegetable Burmese dish. The flavor is mouth-watering sour, spicy, and savory. The main ingredient is fresh roselle leaves. Fried roselle leaves go well with hot rice.
Pull roselle leaves from stem, wash, drain, and put aside. Pound or food process dried shrimp (if using this ingredient) and garlic separately. Thinly slice shallots. Heat pan and add oil. Add garlic and shallots and fry until slightly golden color. Stir and add turmeric, paprika, and chili powder. Add a little sugar for flavor. Add shrimp and stir to coat with sauce. Add bamboo shoots. Add roselle leaves and stir gently in a scooping motion. Cover and simmer until leaves are cooked. Add fish sauce and scoop from bottom to top. Uncover and continue cooking until desired texture and water is absorbed. Top with fresh green chili.
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