Dried anchovies are small, salted fish with a powerful umami flavour. These tiny, silver-coloured anchovies are dried to preserve their taste and extend their shelf life. Widely used in various Asian dishes, they add depth and richness to soups, stews, and sauces. They are often used whole or crushed to infuse their unique flavour into broths and sauces.
Soy sauce / fish sauce
Asian stores
Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…
Fermented bean curd is also referred to as preserved tofu or Chinese cheese, these dense creamy cubes of tofu…
Made from ground chickpeas, chickpea powder has a slightly grainy texture compared to chickpea flour. When roasted, it has a nutty…
Banana blossom, also known as banana heart, is a unique and versatile ingredient. Found at the end of a banana cluster, this large…
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…
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…