A-F
banana stem
The inner part of the banana stem is used in mohingar to give texture, bulk and flavour. The texture is similar to celery and the flavour is subtle and unique. Quite difficult to compare it with anything. I have only seen fresh banana stem sold in an Asian supermarket down Brick Lane as I believe…
Read Morefish, dried (bombay duck)
description Bombay duck, despite its name, refers to bummalo. The fish are hung on racks and dried in the sun. It has a strong odour and best stored in an air-tight container in the fridge. The dried fish is fried until crisp and added to stews and soups. My favourite way to eat Bombay duck…
Read Morecendol
description These pale green strands are cooked green pea powder flavored with pandan leaves. They are popular throughout Asia, eaten in numerous desserts/drinks. Cendol can be bought ready made in packets at some Asian supermarkets. substitutes None availability Asian speciality shop related recipe Burmese faluda
Read Morecoriander/cilantro
description Both the leaves and roots are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste. As it looses its flavour quickly when cooked, it is usually added just before serving or eaten raw in a salad/thote. Best kept in the fridge, first spray water on leaves and stem then…
Read Morefish sauce
description This is essential to Burmese cooking similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger without being pungent. A good fish sauce is said to be ‘a clear, reddish brown coluor, like the coluor of good whisky or sherry, without any sediments. It has a pleasant aroma of the sea,…
Read Moreduck eggs
description Duck eggs are whitish in colour, larger and richer in flavour than hen eggs. They are eaten hard boiled with Coconut noodle soup or Mohingar, salted then the yolk is used in sticky rice parcels, and in an Egg curry. substitutes Hen eggs availability Supermarkets, Asian stores related recipes Egg curry, Coconut noodle soup,…
Read Morecumin
description It has a distinctive aroma with a slightly warm and bitter taste. I prefer to use cumin seeds and grind them myself after dry roasting in a saucepan. Do this in small batches as cumin can quickly lose its pungency. substitutes None availability Supermarkets, Asian stores related recipes Burmese chicken biryani, Chicken masala, Mutton…
Read Morechillies
description Both dried and fresh chillies are used in Burma. Dried whole red chillies are soaked in water then pounded and used in curries which not only add heat but also a fiery red colour. substitutes Chilli powder, paprika availability Supermarkets, Asian stores
Read Morechayote
description 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 in the middle before cooking. It has a delicate flavour and goes particularly well stir-fired with fresh prawns. Choose a small, firm and unblemished fruit. Store in the fridge…
Read Morechana dal
description Chana dal closely resembles yellow split peas but are smaller in size. I think they have a wonderful nutty, sweet flavour. substitutes Yellow split peas availability Supermarket, Asian stores related recipes Butter & lentil rice
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