Chin Baung Kyaw

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



Ingredients

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

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