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Chin baung kyaw
Stir-fried roselle leaves
Chin baung kyaw (ချဉ်ပေါင်ကြော်): Burmese sour roselle leaves stir-fried with bamboo shoot, garlic and chilli
Chin baung, the tart leaf of the roselle plant, is so loved in Myanmar that it is sometimes called the national vegetable, and chin baung kyaw is cooked in homes from Yangon to Mandalay as a sharp, garlicky side for rice and a bowl of light soup. The leaves collapse into a dark, tangy, almost jammy relish with bamboo shoot and chilli. The usual version has dried shrimp or a little fish sauce; this one is vegetarian, using fried shallots and a pinch of salt for savour. It is a side with about 3 g of protein per portion. The common mistake is under-cooking: the leaves should be fried until the liquid has gone and the oil separates, or the sourness tastes raw. If you can't find roselle leaves, use sorrel or spinach with a squeeze of lime. Chef's tip: let the garlic and shallots turn properly golden before the leaves go in; their sweetness balances the sourness.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz roselle leaves (chin baung)picked from the stems, washed
- 3 ½ oz boiled bamboo shootsthinly sliced
- 3 tbsp groundnut oil
- 4 shallotsthinly sliced
- 6 cloves garlicsliced
- ¼ tsp ground turmeric
- 3 green chilliessplit
- ½ tsp chilli powder
- ¾ tsp salt
- ½ tsp sugar
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Method
0/5 doneStep 1: Chop 10 ½ oz roselle leaves (chin baung) roughly. Squeeze any liquid from 3 ½ oz boiled bamboo shoots.
Step 2: Heat 3 tbsp groundnut oil in a wok over a medium heat and fry 4 shallots and 6 cloves garlic, stirring, until golden and crisp at the edges.
5 minStep 3: Stir in ¼ tsp ground turmeric, 3 green chillies and ½ tsp chilli powder for 30 seconds, then add the bamboo and fry until it is coated and hot.
2 minStep 5: Taste: it should be sharply sour and well salted. Serve warm or at room temperature with rice.
Nutrition per serving
- Calories
- 115 kcal
- Protein
- 3 g
- Carbs
- 7 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chin baung kyaw take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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