Burmese · Side
Chin Baung Kyaw
- Easy
- 15 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with aromatics blooming from the first bite, a warm current of chile, settling low and earthy.
Ingredients
- 300 g roselle leaves, stripped from the stems
- 60 ml peanut oil
- 80 g red shallots, sliced
- 20 g garlic, sliced
- 3 green chillies, split
- 120 g bamboo shoot, in fine strips
- 3 g ground turmeric
- 4 g salt
The skills inside
Sautéing & the shallow fryFrying the paste until the oil splits
Allergen screen
Found: nuts · peanuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Pull every leaf off its stem; the stems stay woody however long you cook them.
- Fry the shallots and garlic in the oil over medium high heat until the edges are gold, then add the chillies and turmeric.
- Add the leaves in handfuls with the pan uncovered, tossing as each lot collapses; they drop to a fifth of their volume and turn from red green to deep olive.
- Stir in the bamboo shoot, two tablespoons of water and the salt, and cook five minutes more until the liquid has gone and the oil runs clear at the edge of the pan.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Sautéing & the shallow fry 80 recipes
- Everything sits in a single layer with visible space between the pieces: nothing stacked, nothing touching, or the pan is too small for the quantity.
- The pieces move freely and keep moving, sliding across the pan rather than sticking and tearing when the pan is worked.
- Light even browning arrived at quickly: colour on most faces, not the deep crust of a sear and not grey.
- A thin film of fat with the food glossed by it: no pool left in the pan at the end, and nothing greasy on the fingers or the plate.
- Cooked through but still firm, having spent only a few minutes in the pan: anything that has gone soft has been in there too long.
Where it goes wrong Too much went in at once, the pan cooled, and the food released its water: what was meant to brown in three minutes stews for ten and comes out grey, slack and wet.
Frying the paste until the oil splits 95 recipes
- It is being fried, not simmered: the paste is in fat over live heat and moving, holding a steady sizzle throughout rather than bubbling as a wet mass.
- The colour has deepened and darkened from raw to cooked, and the volume has visibly reduced and tightened.
- The split, the signal the whole technique is named for, is unmistakable when it comes: clear fat separates out and pools at the edges and on the surface, and the paste pulls away from the pan floor in one mass.
- The smell has turned from sharp and raw to round and fragrant, with no raw bite left from any of the aromatics that went into it.
- Nothing has caught: no black specks through the paste, no bitterness, and a pan floor that is browned but not burnt.
Where it goes wrong It was taken off as soon as it smelled good, before the fat separated; the raw edge of the aromatics is still in it, and the finished dish tastes thin and sharp no matter how long it simmers afterwards.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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