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
Sago pearls are almost identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk…
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)…
Sometimes referred to as jaggery, the palm sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown…
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
This is a speedy, super easy lemon slice recipe which uses ground rice in the base resulting in a noticeable crunchiness…