I am not a warrior in the kitchen, and I haven’t got tricks up on my sleeves when it comes to cooking. That being said, I would love to share my favorite fried roselle leaves, the dish that I have been busy making this morning. I might not be eating so well due to the amount of oil I put in the dish, but it is still delicious and very appetizing.
I used one pack of cooked and frozen roselle leaves, which I brought from home, prepared by my dear mother-in-law. All the hard work I supposedly do might be chopping the onion, garlic, a bit of ginger, and shredding the bamboo shoot. I guess everyone knows how to cook fried roselle leaves but I will write it anyway: first, heat the oil in a frying pan, add chopped garlic, ginger, onion, turmeric power, and chili powder and stir until become golden brown. Then add the cooked roselle leaves (in my case) and chili, stir well, and when cooked, I set them aside.
Shrimp are also stir-fried and set aside.
Now it is time for the bamboo shoot to cook: add oil, chopped garlic, onion and bamboo shoot, and stir-fried them until cooked.
Seasoning? I use shrimp paste, salt, knorr seasoning and fish sauce. After everything is cooked, it is time to mix them all, garnish them with coriander and voilà, I have one of my favorite dishes of all time, fried roselle leaves with bamboo shoot and shrimp!