Chin Baung Kyaw

Chin Baung Kyaw Recipe - Vegetarian Food from Burma

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Chin Baung Kyaw is a traditional Burmese dish made with roselle leaves and bamboo shoots, flavored with dried shrimp powder and shrimp paste. This dish is known for its unique combination of flavors and textures, making it a popular choice among food enthusiasts.

History

Chin Baung Kyaw has been a staple in Burmese cuisine for generations. The dish is believed to have originated in the rural regions of Myanmar, where roselle leaves and bamboo shoots are abundant. Over time, the recipe has been passed down through families and adapted to suit different tastes and preferences.

Ingredients

6 packs or bunches of roselle leaves
2 tbsp of dried shrimp powder
1 tsp of shrimp paste
5 dried chilies or 1 tsp of chili powder
4 large or 8 small cloves of garlic
2 medium-sized onions
0.5 tsp of turmeric
2 tbsp of cooking oil
5 ticals of shredded bamboo shoots
5 green chilies

How to prepare

Pound the chili, onion, and 2 cloves of garlic until the mixture becomes a paste.
Alternatively, you can put them in a blender and blend at high speed.
Set the mixture aside.
Peel the remaining garlic cloves.
In a bowl, combine dried shrimp powder and peeled garlic cloves.
Remove the roselle leaves from the stem packs and wash the leaves in cold water.
Wash the bamboo shoots and cut them into 1-inch lengths.
In a wok or frying pan, heat oil.
Add turmeric, onion, garlic, and chili paste, then stir.
When the mixture turns golden brown, add the roselle leaves and stir briefly.
Mix shrimp paste with 1 tbsp of water.
Add this mixture 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 the leaves become dry.
Top with the green chili and let it cook for 3 more minutes.
Serve hot.

Variations

You can add diced chicken or pork to the dish for added protein.
Substitute roselle leaves with spinach or kale if roselle leaves are not available.

Cooking Tips & Tricks

Make sure to wash the roselle leaves and bamboo shoots thoroughly before cooking to remove any dirt or debris.

- Adjust the amount of chili powder and shrimp paste according to your preferred level of spiciness.

- Be careful not to overcook the roselle leaves, as they can become mushy and lose their vibrant color.

- Serve Chin Baung Kyaw hot for the best flavor and texture.

Serving Suggestions

Serve Chin Baung Kyaw with steamed rice and a side of pickled vegetables for a complete meal.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe.

Ingredient Substitutions

You can use fresh shrimp instead of dried shrimp powder for a different flavor profile.

Make Ahead Tips

You can prepare the chili paste and shrimp powder mixture ahead of time to save time during cooking.

Presentation Ideas

Garnish Chin Baung Kyaw with fresh cilantro or sliced green onions for a pop of color.

Pairing Recommendations

Serve Chin Baung Kyaw with a refreshing cucumber salad and a cold glass of iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

12g per serving

Fats

8g per serving

Proteins

5g per serving

Vitamins and minerals

Chin Baung Kyaw is rich in vitamins A and C, as well as minerals such as iron and calcium.

Alergens

Contains shrimp and garlic

Summary

Chin Baung Kyaw is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Chin Baung Kyaw is a flavorful and nutritious dish that showcases the unique flavors of Burmese cuisine. With a balance of spicy, savory, and tangy flavors, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chin Baung Kyaw. It was many years ago, when I was just a young girl living in a small village in Myanmar. My grandmother, who was known for her incredible cooking skills, had invited me into the kitchen to help her prepare a special dinner for the family.

As we stood side by side at the stove, she began to explain the process of making Chin Baung Kyaw. She told me that it was a traditional Burmese dish made with pickled tea leaves, fried garlic, peanuts, sesame seeds, and a variety of other ingredients. I watched in awe as she expertly mixed and heated the ingredients, the fragrant aromas filling the kitchen.

I asked her where she had learned to make such a unique dish, and she smiled and told me a story from her own childhood. She said that when she was a young girl, her own grandmother had taught her how to make Chin Baung Kyaw. They would spend hours in the kitchen together, grinding the tea leaves, frying the garlic, and mixing everything together in a large bowl.

She explained that the recipe had been passed down through generations of women in our family, each one adding their own twist or variation to make it their own. She told me that it was a dish that held a special place in her heart, and she hoped that one day I would carry on the tradition and make it for my own family.

As the years passed, I began to experiment with the recipe myself, adding my own touches and adjustments to make it truly my own. I would often invite friends and family over to try my latest creation, and they would always rave about how delicious it was.

One day, a neighbor who had tried my Chin Baung Kyaw asked me where I had learned to make such a unique dish. I told her the story of my grandmother and how she had passed down the recipe to me. The neighbor was impressed and asked if I would be willing to share the recipe with her so that she could make it for her own family.

I happily agreed and spent an afternoon teaching her how to make Chin Baung Kyaw. As we stood side by side in the kitchen, I could see the same look of awe and wonder on her face that I had once had when my grandmother had taught me. It was a special moment, knowing that I was passing on a tradition that had been a part of my family for generations.

Now, as I stand in my kitchen preparing Chin Baung Kyaw for my own family, I can't help but feel a sense of pride and connection to my past. The recipe may have come from a distant place and time, but the memories and traditions that come with it are as fresh and vibrant as ever.

I know that one day, when I am no longer able to stand at the stove and cook for my loved ones, this recipe will live on. It will be passed down to my children and grandchildren, just as it was passed down to me. And I can only hope that they will feel the same sense of joy and connection to their heritage as I do every time I make Chin Baung Kyaw.