Tuesday, January 23, 2007

Chin Baung Kyaw


1. Fresh roselle leaves - 3 bunches
2. Shrimp/prawns - 15 ticals
3. Small dried shrimps - 5 ticals
4. Fish paste (nga pi sein sar) - 1.5 ticals
5. Onions - 5 ticals
6. Garlic - 1.5 ticals
7. Oil - 7.5 ticals
8. Dried chili - 2.5 ticals
9. Green chili - 15
10. Shrimp sauce - 2 ticals
11. MSG - 1 teaspoon
12. Salt, turmeric - Some


1. Pluck roselle leaves from stem, wash them and lay out to dry.
2. Take off shells from the shrimps, cut shrimps into smaller pieces.


1. Pound dried chili, onions and garlic and fry them in oil until fragrant.
2. Add fresh shrimps and prawns, dried shrimps, turmeric, salt, shrimp sauce and MSG.
3. Mix fish paste in some water and pour into pan.
4. Add roselle leaves and mix well into the mixture. Crush the leaves hard until withered.
5. When oil separates from the mixture, add green chili.
6. Cook until dried. Add more salt, shrimp sauce if necessary.
7. Add pounded garlic just before you take the pan away from heat. If you do not like sourness of the roselle, you can boil the roselle leaves first, pour the water out, only then cook. Some like to add bamboo shoots in fried roselle to balance the sourness of roselle.

On the other hand, if you like more acidic taste, you can add tamarind powder or fresh tamarind mixed with water.

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