Roselle leaves are new to me, but not to Global Growers, and are a staple of Burmese cuisine.  It's been a fun adventure to research how to use rosella, and I encourage you to get adventurous and try it along with me!  


Cooking Time: 30-40 minutes
Serves : 4-5

2 bunches roselle leaves
1 small canned shredded bamboo shoots (not raw)
1 tablespoon cooking oil
1/4 tablespoon red chilli powder
1/4 tablespoon turmeric powder
1 medium sized red onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon pounded dried shrimp
6 green chillies
seasons to taste
note: I use salt for seasoning instead of shrimp paste or fish sauce.

1. Prepare the vegetable by breaking off the leaves at the base. Washed roselle leaves and drained the water.

2. Heat up the oil in the frying pan.

3. Add the turmeric, red chilli powder, onion and garlic. Give it a stir until the onion paste becomes golden brown.

4. Add dried shrimp, roselle leaves and 1 tablespoon of water and stir well.

5. When the roselle leaves turned soft then add the shredded bamboo shoots and green chillies. Cover and simmer for about 10-15 minutes, occasionally stirring the mixture until the leaves turned into a dark reddish brown paste. It is ready when the oil has separated from the gravy.