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
Mangosteen is a small, round fruit, with a thick, purple-brown rind and with a distinct floral fragrance. Once you crack open the outer shell…
As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…
Similar to spring roll wrappers, popiah wrappers are thin paper-like crepe usually made from rice flour and circular in shape…
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
Sago pearls are almost identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk…