Learn this recipe in a
cooking class in Inle Lake, Myanmar.
In pestle and mortar, pound
10 roselle flowers, seeds removed, with a piece of garlic, 2 shallots, chili to
your taste and a pinch of salt.
Take the paste out and
pound a small handful of roasted peanut until powdery, mix with paste to
neuralise the sourness of roselle.
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