coriander / cilantro
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…
quick dessert, roselle bud granita
I boiled a generous handful of dried roselle buds in enough water to serve three people. Stirred in some honey making it sweeter than normally…
oodles of spicy pork noodles
Dry pan meen is a bowl of chewy square-cut noodles topped with minced pork cooked in soy sauce (with occasional crispy pork skin), crispy ikan bilis (deep-fried anchovies)…
spinach & lemons
The spinach and lemon combination reminded me of the dish, a good substitute when roselle leaves are unavailable…
mango, green
Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green…
fish sauce
Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger…
yellow split peas
Yellow split peas must be soaked before use. They are usually flavoured with ground turmeric and added to soups and dal-styled curries…
wood ear mushroom
Wood ear mushrooms are also known as black fungus, wood ear mushrooms are usually sold dried…
white radish
White radish is also called mooli or daikon. It has a mild peppery taste. It can be either eaten raw or cooked…
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