It is called chin baung ywet in Burmese, the roselle 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.
Spinach and lemon juice to add sourness
Asian stores
Roselle leaves & bamboo curry
Dried shrimps in Burma have a lovely smoky smell and there is always a jar of pounded dried shrimps in the cupboard for a thote (salad)…
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
Sometimes referred to as screwpine leaf, pandan leaves impart a delicate yet distinctive aroma. The leaves are pounded and strained…
Rice vermicelli are thin noodles made from rice flour and sold dried. Before using, soak in water until soft then boil until cooked…
Roselle buds, also known as hibiscus buds or sorrel, are a unique and flavourful ingredient used in culinary creations in SE Asia…
