Fried roselle leaves (chin baung kyaw)

Main Dish
4 servings
20 min
35 min
Very Easy


Number of serving: 4
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


  • Prepare the vegetable by breaking off the leaves at the base. Washed roselle leaves and drained the water.
  • Heat up the oil in the frying pan.
  • Add the turmeric, red chilli powder, onion and garlic. Give it a stir until the onion paste becomes golden brown.
  • Add dried shrimp, roselle leaves and 1 tablespoon of water and stir well.
  • 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.





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