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| Chin Paung Chicken |
Chin Paung Ywet or roselle leaves have a lovely tang. When roselle leaves are not available, sorrel can be substituted. Both have a tangy, citrusy flavour that taste great in their uncooked forms in salads and sauces.
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| Sorrel Leaves |
Even though they don't look anything like each other, they taste almost the same and can be cooked with shrimp, chicken or any meat. The greens tend to turn black when heat is applied to them, so I like to mix them with regular chopped spinach to cut back on the tang and to make them look green and vibrant.
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| Gongura Pickle |
A touch of gongura pickle, available in Indian markets, gives this dish a punch of added flavour. Gongura is the South Indian name for roselle leaves.
