DISH RESEARCH · Dish
Chin Baung Kyaw
Burmese stir-fried roselle leaves with bamboo shoots, dried shrimp and chillies.
About Chin Baung Kyaw
Chin Baung Kyaw is a Burmese stir-fry built around tart roselle leaves. This profile follows a complete version with bamboo shoots and dried shrimp, seasoned with garlic, shallot, chillies, turmeric, paprika and fish sauce.
Roselle leaves give the dish its defining clean sourness, balanced by a little sugar and the savoury depth of dried shrimp and fish sauce. Garlic, shallot and two forms of chilli make the flavour aromatic and warmly spicy.
The leaves cook down into a soft, dark-green tangle around pale strips of bamboo shoot and small pieces of shrimp. Most free moisture is absorbed, leaving a moist but not soupy stir-fry with tender greens and lightly crisp bamboo shoots.
Allergens in this recipe
Contains: Crustaceans, Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Chin Baung Kyaw
Burmese Chin Baung Kyaw with Bamboo Shoots and Dried Shrimp.
- Fresh roselle leavesTart leafy base
- Sliced bamboo shootsTender-crisp vegetable texture
- GarlicPungent aromatic
- ShallotsSweet savoury aromatic
- Hot chilli powderDry chilli heat
- Canola oilStir-frying medium
- Dried shrimpConcentrated seafood savouriness
- SugarSourness balance
- TurmericEarthy warm seasoning
- PaprikaMild red-pepper seasoning
- Fish sauceSalty fermented seasoning
- Fresh green chilliesFresh hot finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh roselle leaves:
- Sliced bamboo shoots:
- Garlic:
- Shallots:
- Hot chilli powder:
- Canola oil:
- Dried shrimp: . The source's explicit dried-shrimp option is fixed instead of fresh shrimp
- Sugar:
- Turmeric:
- Paprika:
- Fish sauce:
- Fresh green chillies:
Origins & food traditions
True Leaf Market supplies the complete Chin Baung Kyaw recipe selected here and identifies it as a popular Burmese vegetable dish centred on fresh roselle leaves. Catholic Charities' New Roots programme independently corroborates the Burmese roselle, bamboo-shoot and shrimp preparation, while the roselle reference confirms the Burmese practice of frying the leaves with garlic, prawns and green chilli.
Countries
- Myanmar
- MyanmarCatalogue link pending review
Cuisines & regions
- Burmese Cuisine
- Burmese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.