chana dal

chana dal

Chana dal closely resembles yellow split peas but are smaller in size. Chana dal have a wonderful nutty, earthy flavour…

cellophane noodles

cellophane / glass noodle

Made from ground mung beans, these thin noodles become transparent when cooked. Cellophane noodles are fairly bland…

preserved cabbage

cabbage, preserved

Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made…

bamboo leaves

bamboo leaf

Bamboo leaves are sold dried and require pre-soaking to make them pliable before use. The broad leaves which impart a unique…

about us

In Burma, the best food is often eaten at home and recipes are handed down through the family, generation by generation. With each family the recipes have a unique touch, sometimes a secrete ingredient or detail that makes the dish…

food related questions

  1. What should I keep in my Burmese store cupboard?
  2. Where can I buy Burmese ingredients?
  3. Can I use jasmine or long grain rice instead of basmati?
  4. Can I use another oil instead of peanut oil?
  5. Why aren’t there any recipes for beef?
  6. Useful UK/US equivalents

image gallery

Images of book cover, Cho and hsaba logo available for media use.

soy sauce

soy sauce

There are two types of soy sauce used in Burma. Dark soy sauce can be distinguished by shaking the bottle. It is thick in consistency…

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