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  1. I am also very fond of ching baung kyaw. It is delicious and appetite stimulating. Those who have not tasted before, I recommend to have a trial. Thanks for your book, Cho.

  2. Hi Cho, I just came back from Burma and had “si chet khaut swe”, I tried to figure out how it is made – but I’m so not used to find out the ingredients. Would you post a recipe, when you make it some time? By the way, I love your website and just ordered your book. Greetings from Germany.

  3. They are quite good. Is it possible to find this here in Australia? is there a substitute that is similar? Anyone know if I could get some seeds from somewhere?

  4. This looks very much like what is sold in South Asian grocery stores here (NY) as “gongura.” Don’t know if the Indian grocers in Australia carry it, but it’s a slightly sour leaf (a bit like sorrel but less intense) & the stems are dark red, as here. Good luck!

  5. Chin baung can be substituted with sorrel- my dad used to grow it (it’s a perrenial) in London, and my mum used to cook it with blachen & dried prawns. It was great – you can also use it in soups!

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