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
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
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)…
Roasted rice flour can be made from ground rice or rice flour which are easily found in supermarkets. It is dry roasted…
What I love about being back in Asia is the wonderful warmth that clings to you when you step out into the night air. There is no need to fuss about bringing a cardigan…