Photo Credit: Anna-Rhesa Versola
Burmese call this green chin baung ywet, but it is known in English as roselle, a variety of hibiscus. These greens are popular for their sour, lemony flavor and their positive effect on blood pressure.
RECIPE: Chin baung kyaw (fried roselle leaves with bamboo shoots)
Tips: the roselle leaves cook down significantly, so you need a lot of them. Also, don’t be ashamed to reduce or leave out the shrimp paste. The flavor is too much for some and you can replace some of it with the fish sauce.
Toast the shrimp paste for a minute or two in a hot wok. Remove and mix with one tablespoon hot water. Soak the dried shrimp in warm water for about 15 minutes. Drain and dry, then put them through a food processor until roughly crumbled. If you have a mortar and pestle, pound the chiles and garlic to paste. If not, puree them in a food processor with the onion. Turn the wok to high, and when it begins to smoke add the oil. Add the onion-garlic-chile paste and stir-fry for a minute or two. Add the dried shrimp, shrimp paste, and roselle leaves and stir-fry until wilted. Season with fish sauce and take off the heat. Stir in cilantro and serve with rice.