Chin Baung Kyaw

Description
Chin Baung Kyaw (Fried roselle Leaves) is a spicy dish that goes well with rice.



Ingredients

 * 6 packs or bunches roselle leaves
 * 2 tablespoons dried shrimp powder
 * 1 teaspoon shrimp paste
 * 5 dried chile or 1 teaspoon of chili powder
 * 4 large or 8 small cloves of garlic
 * 2 medium size onion
 * ½ teaspoon turmeric
 * 2 tablespoons cooking oil
 * 5 ticals shredded bamboo shoots
 * 5 green chile

Directions

 * 1) Pound the chile, onion and 2 cloves of garlic until mixture becomes a paste.
 * 2) You may also put them in a blender and blend at high speed.
 * 3) Set aside.
 * 4) Peel remaining garlic.
 * 5) In a bowl, combine dried shrimp powder and peeled garlic.
 * 6) Remove the roselle leaves from the stem packs and wash leaves in cold water.
 * 7) Wash bamboo shoots and cut into 1-inch lengths.
 * 8) In a wok or frying pan, heat oil.
 * 9) Put turmeric, onion, garlic, chile paste and stir.
 * 10) When the mixture turns golden brown, add roselle leaves and stir briefly.
 * 11) Mix shrimp paste with 1 tablespoon of water.
 * 12) Add this to the wok or pan and stir well.
 * 13) Next, add the bamboo shoots.
 * 14) Add shrimp powder and stir.
 * 15) Cook for 10-15 minutes or until leaves become dry.
 * 16) Top with the green chile and let it cook for 3 more minutes.
 * 17) Serve hot.