Chin Baung Kyaw (Stir-Fried Roselle Leaves)


Chin baung, or roselle in English, announces itself in the form of red sticks poking up from the ground. A chewy, leafy, tart relative of the hibiscus family, the plant is as common in Burma as basil is here. Many families from Burma began searching it out as soon as they settled in the U.S. and are happy to be able to grow it out at the Global Greens Farm.

Chin Baung Kyaw (Stir-Fried Roselle Leaves)

Cooking Time: 30 minutes, Yield: 2-3 servings


1 bunch roselle leaves

1 tablespoon cooking oil

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 medium red onion, finely chopped

2-3 garlic cloves, finely chopped

1 tablespoon pounded dried shrimp (optional)

1 small can of shredded bamboo shoots (not raw)

3 green chilies (optional, depending on desired spice level)



  1. Prepare the roselle by breaking off the leaves at the base. Wash and drain the leaves.
  2. Heat the oil in a frying pan.
  3. Add turmeric, red chili powder, onion and garlic. Stir until the onion paste is golden brown.
  4. Add the dried shrimp if using, roselle leaves, 1 tablespoon of water and stir well. Add salt if desired.
  5. When the roselle leaves are soft, add the shredded bamboo shoots and green chilies. For extra spice, cut small slits into the chilies.

Recipe adapted from Moulmein Kitchen

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