Hello everyone! A fried leafy vegetable dish is always a must-have at the Myanmar dining table. This time, I'd like to share a recipe for pickled mustard leaf stir-fry (chin baung kyaw) that will please the palates of those who love sour and spicy flavors.
Ingredients
- Pickled mustard leaf bundles (chin baung) – 6 bundles
- Dried shrimp powder – 2 tablespoons
- Shrimp paste (ngapi) – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Garlic – 4 cloves
Source: moulmeinkitchen.blogspot.com
- Ginger powder – half a teaspoon
- Garlic (bulbs) – 5 tical weight (about 80g)
- Fresh green chili – 5 pieces
Preparation and Cooking Method
1. Pound the fresh green chilies, shallots, and 2 cloves of garlic until they become a paste, then set aside.
2. Cut off the pickled mustard leaf stems, wash them with water, and also wash and drain the garlic bulbs.
3. Heat oil, then add the ginger, shallots, garlic, and the pounded chili paste prepared earlier, and stir until it turns golden brown. Once it turns golden, add the pickled mustard leaves. Mix the shrimp paste with a tablespoon of water, dissolve it well, and pour it in, stirring thoroughly.
4. Next, add the garlic bulbs and dried shrimp powder, and continue stirring. Keep stirring and cooking continuously for 10 to 15 minutes until the pickled mustard leaves wilt down and are no longer visible as whole leaves.
5. Finally, cut the fresh green chilies in half, cover the pot, and let it sit for about 3 minutes.
Once done, it's ready to be enjoyed deliciously.
