roselle leaves

Chin baung ywet in Burmese, the leaves have a lovely sour taste. Cooked with chillies and shrimp paste turning the leaves into a dark reddish brown paste. The leaves are also used in soups and the buds can be used to make jam.

substitutes

Spinach and lemon juice to add sourness

availability

Asian stores

related recipes

Roselle leaves & bamboo curry