Ingredients
Explore common ingredients used in Burmese cooking, from banana stem used in Mohinga to pickled tea leaves, known as Laphet.
agar-agar
Made from several types of seaweed, agar-agar is a great vegetarian alternative to gelatine. It makes a firm jelly which sets without…
anchovies, dried
Dried anchovies are small, salted fish with a powerful umami flavour. These tiny, silver-coloured anchovies are dried to preserve…
avocado
Avocado is a versatile and nutritious fruit renowned for its creamy texture and distinct buttery flavour. In fact, the literal translation for avocado…
bamboo leaf
Bamboo leaves are sold dried and require pre-soaking to make them pliable before use. The broad leaves which impart a unique…
bamboo shoots
Young fresh bamboo shoots are crisp and slightly sweet. Some bamboo shoots can be eaten raw and others require…
banana blossom
Banana blossom, also known as banana heart, is a unique and versatile ingredient. Found at the end of a banana cluster, this large…
banana leaf
A fragrant and versatile wrapping which imparts a unique aroma to rice or fish. Street vendors use it to wrap or serve food…
banana stem
The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…
bean sprouts
Bean sprouts are young, tender shoots that emerge from germinated beans, most commonly mung beans or soybeans. These sprouts…
butter bean
Butter bean is also known as Lima, Calico, Madagascar or Snow bean. These large white beans have a rich, creamy texture…
cabbage, preserved
Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made…
cauliflower
Cauliflower is eaten stir-fried or steamed briefly so it still has bite. It is also eaten raw with baked shrimp paste dip…
cellophane / glass noodle
Made from ground mung beans, these thin noodles become transparent when cooked. Cellophane noodles are fairly bland…
cendol
These pale green strands are cooked green pea powder flavoured with pandan leaves. Cendol are popular throughout Asia…
chana dal
Chana dal closely resembles yellow split peas but are smaller in size. Chana dal have a wonderful nutty, earthy flavour…
chayote
This small pear-shaped fruit is part of the squash family and is also known as choko. Peel the skin first and remove the soft seed…
chickpea
A small legume with a mild nutty flavour and creamy texture. Chickpeas are available in dried or canned. I use canned for convenience…
chickpea powder
Made from ground chickpeas, chickpea powder has a slightly grainy texture compared to chickpea flour. When roasted, it has a nutty…
chillies, dried
The drying process concentrates the flavours of chillies. You’ll find an array of dried chilli varieties, each offering its distinct level of heat…
chillies, fresh
Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…
coconut
Similar to other SE Asian cuisines, in Burma coconut is used in curries, rice and sweet snacks. Canned or cartons of coconut milk…
coriander / cilantro
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…
coriander seeds
Coriander seeds impart an earthy, warm and nutty flavour. Ground coriander seeds lose their flavour fairly quickly…
cumin
Cumin has a distinctive aroma with a slightly warm and bitter taste. I prefer to use cumin seeds and grind them myself after dry roasting…
curry leaves
Curry leaves, a quintessential element of South Indian cuisine and Southeast Asian dishes like curries, dals, and soups…
custard apple
Custard apples have a bumpy, greenish or red-purple skin, depending on the variety. They have a luscious, custard-like pulp inside…
dragon fruit
Dragon fruit, also known as pitaya, is a visually striking fruit with bright pink or yellow skin, and white or magenta flesh containing tiny black seeds…
duck eggs
Duck eggs are whitish in colour, larger and richer in flavour than hen eggs. They are hard boiled and added to Coconut noodle soup
durian
Durian, the “king of fruits” in Southeast Asia, is a polarising fruit with a distinct aroma. You either love it or hate it…
eggplant / aubergine
Eggplant has to be one of my favourite vegetable. Roasted or chargrilled then made into a spicy salad or slow-cooked…
fermented bean curd
Fermented bean curd is also referred to as preserved tofu or Chinese cheese, these dense creamy cubes of tofu…
fish sauce
Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger…
fish, dried (bombay duck)
Bombay duck, despite its name, is a type of dried fish also known as bummalo. The fish are hung on racks and dried in the sun…
galangal
This knobby root has a tougher exterior compared to ginger, and its flesh is firmer and less fibrous…
garam masala
Garam masala is a traditional blend of aromatic spices originating from Indian. Its name translates as “warm spices,”…
ginger
Young fresh ginger has thin, almost transparent skin with a gentle taste. It does not need to be peeled before using in ginger salad (gin thote)…
gourd
Gourds are fruits produced by a vigorous climbing vine. There are many varieties producing fruits of different shapes and sizes…
gram flour
Also known as chana, besan or chickpea flour, gram flour is made from ground chana dal or chickpeas. It is pale yellow with an earthy…
jackfruit
Jackfruits are very large oval-shaped fruits with a spiny skin. The flesh of the jackfruit is ripe when the bulbs inside turn golden yellow…
kohlrabi
Kohlrabi is a cousin of cabbage, though it may look more like a root vegetable. Its bulbous body…
lemongrass
Lemongrass gives a refreshing flavour to dishes without overpowering them. Peel off one or two layers of the woody exterior…
lentil, red
Red lentils have a mild, earthy flavour that work well with strong spices. Unlike dried beans or peas, they do not require pre-soaking…
lily buds
Also known as golden needles, these dried unopened lily buds are pale yellow in colour and have a delicate flavour…
longan
The flavour of longan is reminiscent of its relative, the lychee; juicy, sweet and floral. Remove the thin shell or skin to access the translucent flesh…
lotus roots
Lotus root is the edible underground stem of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers…
lotus seeds
Baskets full of lotus pods are sold on the streets of Rangoon. A popular snack, the lotus seeds are removed from the pod…
lychee
Encased in a rough, reddish-pink shell, lychees have translucent white flesh that is juicy, fragrant, and ever-so-slightly tangy…
mango, green
Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green…
mangosteen
Mangosteen is a small, round fruit, with a thick, purple-brown rind and with a distinct floral fragrance. Once you crack open the outer shell…
okra
Okra is also known as ladyfinger, choose firm, brightly coloured green pods no longer than 7-10cm. When they are fresh and young…
palm sugar
Sometimes referred to as jaggery, the palm sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown…
pandan leaf
Sometimes referred to as screwpine leaf, pandan leaves impart a delicate yet distinctive aroma. The leaves are pounded and strained…
papaya
Ripe papaya with its rich orange flesh has a soft, butter like consistency and a sweet aromatic taste. Known to aid digestion…
pomelo
Pomelo is a large citrus fruit with a thick green or yellow rind. Inside its tough exterior lies juicy, sweet, and slightly tangy flesh…
popiah wrappers
Similar to spring roll wrappers, popiah wrappers are thin paper-like crepe usually made from rice flour and circular in shape…
poppy seeds, white
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
rambutan
Rambutan comes from the Malay word rambut which means hair. These red fruits indeed do look like hairy versions of lychees…
rice flour, roasted
Roasted rice flour can be made from ground rice or rice flour which are easily found in supermarkets. It is dry roasted…
rice vermicelli
Rice vermicelli are thin noodles made from rice flour and sold dried. Before using, soak in water until soft then boil until cooked…
rice, sticky / glutinous
As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…
roselle bud
Roselle buds, also known as hibiscus buds or sorrel, are a unique and flavourful ingredient used in culinary creations in SE Asia…
roselle leaves
It is called chin baung ywet in Burmese, the roselle leaves have a lovely sour taste. Cooked with chillies and shrimp paste…
saffron
Saffron is the stigmas of the saffron crocus which imparts a distinctive aroma and an intense yellow colouring…
sago pearls
Sago pearls are almost identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk…
shrimp, dried
Dried shrimps in Burma have a lovely smoky smell and there is always a jar of pounded dried shrimps in the cupboard for a thote (salad)…
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…
sugarcane
Sugarcane look similar to bamboo, with its thick, jointed stalks and lush green leaves. Extracting sugarcane juice involves crushing…
tamarind
Tamarind pulp or concentrate comes from the sticky flesh of a tamarind pod which taste similar to dates but sour…
tea leaves, pickled
Tea is not only drunk but also eaten in Burma. The leaves are fermented and pickled then served as a salad…
tofu
Tofu serves as an excellent canvas for absorbing flavours, making it an ideal ingredient for both savoury and sweet dishes…
tofu, shan
Shan tofu is made from chana dal or chickpea flour. Similar in texture to a soft tofu but pale yellow in colour and has a lovely delicate flavour…
turmeric
The fresh root looks similar to ginger. When cut it is bright orange in colour with an earthy, peppery aroma and a musky taste…
water spinach
Water spinach is also referred to as morning-glory. This leafy green is popular in Burma and sold in large bunches. The pointy slender leaves…
white radish
White radish is also called mooli or daikon. It has a mild peppery taste. It can be either eaten raw or cooked…
winged beans
Also known as four-angled or goa beans, they are lovely when eaten raw in a salad. The pods are juicy and crunchy when they are young…
wood ear mushroom
Wood ear mushrooms are also known as black fungus, wood ear mushrooms are usually sold dried…
yam
Yams are slightly sweet, not too starchy with an earthy, nuttiness that can be used in both savoury and sweet dishes…
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…